If you’d like an elegant but easy appetizer recipe, you will absolutely LOVE Crab Spinach and Artichoke Bites!
Puff pastry is always a crowd pleaser, and it’s so simple to work with.
For the filling of the puff pastry bites I am using store bought spinach and artichoke dip to make my life a little easier.
No one will even know it’s store bought, I mean unless you tell them 😉
You could also use some leftover homemade dip if you prefer.
How to Make Crab Spinach and Artichoke Dip
First, put 8 ounces of the spinach and artichoke dip in a bowl along with 8 ounces of fresh crab meat.
Then add a tablespoon of Old Bay seasoning, which pairs perfectly with seafood.
Mix this together until evenly combined and set this aside for the filling.
Two sheets of puff pastry come in a package, but we will only be using one for this dish.
You’ll want to set it out of the freezer about 20 minutes before working with it to thaw slightly.
Unfold it and place on a floured surface.
Roll it with a rolling pin into kind of like a rectangle shape and slightly thinner than before you rolled it.
Then use a pizza cutter to cut 12 individual squares.
It’s perfectly fine if they aren’t exact in size, they will still work just fine.
Spray a muffin tin with non stick spray and put the puff pastry pieces in the each space.
Press them down slightly and bake in a 400 degree oven for 10 to 12 minutes.
They will puff up, so use a spoon or a shot glass to press them down to make room for the filling.
Fill each puff pastry bite with the crab spinach and artichoke dip.
And place back in the 400 degree oven for 7 to 9 minutes.
How gorgeous are these Crab Spinach and Artichoke Bites?!
Pretty darn stunning in my opinion 🙂
These are best enjoyed with a fork, even though I called them “bites”.
So yummy… light and flaky puff pastry with the fresh crab and cheesy dip for a winning appetizer!
If you like Crab Spinach and Artichoke Bites, you might also like these recipes…
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Crab Spinach and Artichoke Bites
Crab Spinach and Artichoke Bites is an easy yet elegant appetizer using store bought spinach artichoke dip mixed with crab in puff pastry
- 1 puff pastry sheet
- flour (for flouring the surface where you roll the puff pastry)
- nonstick cooking spray
- 8 oz spinach and artichoke dip (store bought or leftover homemade dip)
- 8 oz fresh crab meat chopped
- 1 Tbsp Old Bay seasoning
Leave the puff pastry sheet at room temp for 20 minutes. Then carefully unfold and lay flat on a floured surface. Roll the puff pastry sheets with a rolling pin lightly and cut the sheet into 12 equal pieces.
Spray a muffin tin with the non stick spray and put a puff pastry piece in each, push them in slightly. Put in a 400 degree oven for 10 to 12 minutes (depending on how crisp you want them).
Note: They will puff up, just use a spoon or a shot glass to press the center down slightly.
Mix the spinach and artichoke dip, crab, and Old Bay together in a bowl. Spoon this mixture in the puff pastry pieces. Place back into the 400 degree oven for 7 to 9 minutes.
Let them cool slightly before serving.