Crab And Brie Puffs

These golden puff pastry bites are filled with a luscious blend of Brie, fresh crabmeat, and chives, creating a warm and indulgent appetizer that’s both sophisticated and effortlessly crowd-pleasing.

Recipe Information

Total Time:

Yield:

32 appetizers

Ingredients

2 tablespoons chopped fresh chives, plus additional for garnish

2 tablespoons salted butter

3 tablespoons all-purpose flour

⅛ teaspoon ground cayenne pepper

¾ cup half-and-half

¼ cup dry white wine

1 (4.5-ounce) package soft-ripened Brie cheese, cut into small pieces

8 ounces fresh lump and/or white crabmeat, chopped

1 (17.3-ounce) package frozen puff pastry sheets (2 sheets), thawed

Directions

Preheat oven to 400°F. In a medium saucepan, sauté 2 tablespoons chives in butter over medium-low heat for 1 to 2 minutes or until softened. Stir in flour and cayenne pepper until combined. Stir in half-and-half, 1 tablespoon at a time. Remove saucepan from heat; slowly stir in wine.
Return saucepan to heat. Cook mixture over medium heat until thick and bubbly; cook for 1 minute more. Stir in cheese until melted. Add crabmeat and cook for 3 minutes, stirring constantly. Reduce heat to low, keeping mixture warm.
Unroll pastry sheets onto a lightly floured surface. Using a 2-inch round cookie cutter, cut each pastry sheet into 16 rounds. Place cutouts 1 inch apart on two ungreased baking sheets. Bake, one baking sheet at a time, for 8 to 10 minutes or until golden, rotating baking sheet halfway through and, if necessary, slightly pressing down pastry tops. Cool on baking sheet for 1 minute.
Using the tip of a skewer, slightly hollow out top center of each pastry. Spoon crab mixture into a disposable pastry bag; snip off bag tip. Pipe about 1 tablespoon crab mixture into the hollowed-out center of each pastry. Garnish with additional chives, if desired. Serve warm.