Golden Crab and Shrimp Puff Pastry Spirals
These elegant puff pastry spirals combine sweet crab meat, juicy shrimp, creamy cheese, and herbs wrapped in flaky golden pastry. They’re perfect as appetizers, party snacks, or a seafood brunch item.
Yield
12–16 spirals
Preparation Time
- Prep: 25 minutes
- Chilling: 20–30 minutes
- Baking: 18–22 minutes
- Total: About 1 hour 15 minutes
Ingredients
For the Filling
- 200 g (7 oz) cooked shrimp, finely chopped
- 200 g (7 oz) lump crab meat, drained and picked over for shells
- 120 g (4 oz) cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 green onions, finely sliced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
For the Pastry
- 1 sheet puff pastry (about 250 g / 9 oz), thawed
- 1 egg
- 1 tablespoon water
Optional Garnishes
- Chopped parsley
- Lemon wedges
- Old Bay seasoning or paprika for sprinkling
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Rolling pin
- Sharp knife
Step 1: Prepare the Filling
In a medium bowl, combine:
- Chopped shrimp
- Crab meat
- Cream cheese
- Mozzarella
- Green onions
- Parsley
- Lemon zest
- Lemon juice
- Dijon mustard
- Garlic powder
- Paprika
- Cayenne (if using)
Mix until evenly combined.
Season with salt and black pepper. Taste and adjust seasoning if needed.
The filling should be creamy but not runny.
Step 2: Prepare the Puff Pastry
- Lightly flour your work surface.
- Roll the thawed puff pastry into a rectangle approximately:
- 10 x 12 inches (25 x 30 cm)
- If the pastry becomes soft or sticky, refrigerate it for 5–10 minutes before continuing.
Step 3: Spread the Filling
Spread the seafood mixture evenly over the pastry, leaving about:
- ½ inch (1.25 cm) border on one long edge
Press gently to create an even layer.
Avoid overfilling, which can cause leakage during baking.
Step 4: Roll Into a Log
Starting from the long side opposite the border:
- Roll the pastry tightly into a log.
- Brush the clean border lightly with water.
- Seal the edge by pressing gently.
Wrap the log in plastic wrap and refrigerate for 20–30 minutes.
Chilling makes cleaner slices and helps the spirals hold their shape.
Step 5: Slice the Spirals
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Remove the chilled log from the refrigerator.
- Slice into rounds about:
- ¾ inch (2 cm) thick
You should get approximately 12–16 spirals.
Arrange on the baking sheet with at least 2 inches (5 cm) between each piece.
Step 6: Egg Wash
Whisk together:
- 1 egg
- 1 tablespoon water
Brush the tops and sides of each spiral generously.
This creates the beautiful golden finish.
Step 7: Bake
Bake at 400°F (200°C) for:
- 18–22 minutes
The spirals are done when:
- Deep golden brown
- Puff pastry is crisp
- Filling is hot and bubbling
If browning too quickly, loosely tent with foil during the final minutes.
Step 8: Serve
Let cool for 5 minutes before serving.
Garnish with:
- Fresh parsley
- Lemon wedges
- A light sprinkle of paprika or seafood seasoning
Creamy Lemon Dipping Sauce (Optional)
Ingredients
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Pinch of paprika
Method
Whisk everything together until smooth. Chill until ready to serve.
Chef’s Tips
- Use lump crab meat for the best texture and flavor.
- Pat shrimp dry before chopping to prevent excess moisture.
- Keep puff pastry cold throughout preparation.
- For extra richness, add 2 tablespoons grated Parmesan to the filling.
- These spirals can be assembled and frozen before baking. Bake directly from frozen, adding 5–7 extra minutes to the baking time.
The result is a flaky, buttery pastry with a rich seafood filling and a crisp golden exterior.