Creamy Crab Puff Pastries

Thanksgiving appetizers are on my mind! I’m pretty obsessed with crab dip, so I decided to make a delicious crab dip made with Louis Kemp Crab Delights® (@louiskempcrabdelights) and tuck it into flaky puff pastry! I sprinkled everything bagel seasoning along the edge, and using Louis Kemp Crab Delights® makes the whole process super easy and affordable, saving the appetizer table and your budget! Plus these Creamy Crab Puff Pastries are a crowd-pleaser!

1 9 by 9 square of frozen puff pastry, thawed but still cold

1 package Louis Kemp Crab Delights®

1 8 oz. package softened cream cheese

1/2 cup chopped green onions

1 cup shredded cheddar cheese

1 Tbsp. Dijon mustard

2-3 dashes hot sauce

Salt and pepper to taste

2 Tbsp. everything bagel seasoning

Egg wash: 1 beaten egg + 2 Tbsp. cool water

Line a baking sheet with parchment paper. Preheat oven to 375°F. Place thawed but ice cold puff pastry in the middle of baking sheet. Mix together crab, cream cheese, green onions, shredded cheddar, Dijon mustard, hot sauce, and salt and pepper evenly distributed throughout cream cheese. Mixture will be thick. Place mixture in the center of puff pastry and smooth it out, leaving a 1-inch rim of dough exposed around the edge. Brush egg wash along exposed dough and evenly sprinkle everything bagel seasoning along egg washed dough. Bake for 30-35 minutes or until dough has puffed around crab and cream cheese and the entire pastry is lightly browned and completely cooked through.