Spicy Crab Puffs

Serves: Makes 18-20

Spicy Crab Puffs
Spicy Crab Puffs Spicy Crab Puffs

These mini puffs are really delicious and easy to prepare although a little bit fiddly to fold-especially if you use all-butter puff pastry which melts quickly and can become a sticky mess in a few minutes. If you can’t get hold of all-butter pastry you can use the regular puff-I have cooked these with both and find the only difference is a superior flavour with the butter pastry but that is to be expected. You could always make four large puffs if you don’t feel the urge to make 20 little ones.


  • 200g new potatoes, halved
  • 200g fresh white and brown crabmeat
  • 5 spring onions, trimmed and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, peeled and crushed
  • 2 tablespoons finely chopped coriander
  • Grated zest of one lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons mayonnaise
  • Salt and ground black pepper
  • 2 x 320g ready-rolled puff pastry (preferably all-butter)
  • Flour for rolling
  • 1 egg, beaten
Spicy Crab Puffs


  1. Put the new potatoes in a saucepan of salted water and bring to the boil. Turn the heat down and simmer for 12-15 minutes until cooked through. Drain and leave until cold. Peel off the skins and dice the potatoes. Place in a large mixing bowl.
  2. Add all the remaining ingredients apart from the last three. Taste and season with salt and ground black pepper.
  3. Unwrap the pastry sheets and lay on to a lightly floured surface. Roll out a little so the pastry is barely 2-3mm thick. Stamp out rounds with a 9cm diameter cutter. Take a round of pastry and brush the edges with beaten egg. Place a heaped teaspoon of the crab mixture in the centre of the pastry and bring up the edges to meet. Pinch to seal the edges. Put on a baking tray lined with non-stick baking parchment. Brush with beaten egg. Repeat until you have used all the crab mix. There might be a little pastry left over.
  4. Chill for one hour. Heat the oven to fan 180°c, conventional oven 200°c. Bake for 15-18 minutes until puffed and golden brown. Cool for 10 minutes and serve with sweet chilli sauce or sriracha mayonnaise.
Spicy Crab Puffs