.25cupdry white winesubstitute fish or chicken stock
2largeeggs
.67cupwhole milkor cream 2/3-cup
6ounce cancanned lump crab meatdrained
.25cupgrated Parmesan cheese
2tablespoonschopped Italian parsley
pinchgrated nutmeg1/16th teaspoon
kosher salt and black pepper to taste
1teaspoonchopped thyme leavesoptional
17.3ounce boxpuff pastry sheets
Instructions
Heat oil in a non-stick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook just until fragrant, about 1 minute.
Stir in the wine and cook for 1 to 2 minutes, or until most of the wine has evaporated. Set aside to cool.
Lightly whisk eggs in a large mixing bowl, then mix in the milk. Add the crabmeat, cheese, parsley, and onion mixture. Season the crab mixture with nutmeg, salt, and pepper to taste. Stir to thoroughly combine, and set aside.
Preheat oven to 375° F (190° C).
Roll out one puff pastry sheet at a time on a lightly floured work surface just enough to soften the creases. Use a 2.75-inch round cookie cutter to cut out 9 circles. Repeat the process with the second sheet of puff pastry.
Gently press the trimmings together and roll out again. Cut out 6 additional pastry circles.
Place puff pastry circles into the tart pan and gently press the sides of the pastry into the pan. Carefully spoon the creamy crab filling into the pastry shells, making sure not to overfill them.
Bake the crab tartlets in the oven for 20 to 25 minutes until browned and set. Allow to cool in the pan for a few minutes before moving appetizers to a wire rack.
Serve homemade crab puffs hot or at room temperature.
Notes
The crabmeat mixture is on the thin side, but bakes together beautifully and stays light and moist.
If you do not have a mini tart pan: Substitute regular muffin pans, but the pastry will not go all the way up the sides – or substitute a mini muffin tin and cut the puff pastry sheets into 2-inch squares.
I added fresh thyme leaves because that is what I had on hand. Tarragon or dill would also be delicious, or the herbs can be omitted if you prefer.
Mix things up and add more flavor with the addition of cajun seasonings, hot sauce, creole seasoning, or old bay seasoning.
You can use fresh or frozen crab meat, just make sure to thaw and drain it thoroughly before using.
Pie crust can be substituted for the puff pastry if needed.
For leftovers: Allow pastries to cool completely. Store in an airtight container layered between sheets of parchment paper in the refrigerator for up to 3 days. Reheat when ready to enjoy in a preheated oven at a low temperature, such as 275°F (135°C) until warmed through, or in an air fryer fro 4 to 5 minutes. They will not be as crispy as when first baked, but they are still delicious.