Spicy Vegan "Crab" Puff Bites
Slightly spicy, cheesy, vegan "crab" baked in flaky puff pastry. These delicious little appetizers will keep your guests coming back for more. You can use this same recipe to make a hot “crab” dip…a great gluten-free option when served with raw veggies or gluten-free crackers (see notes at bottom of recipe).
Ingredients
- 2 cans Hearts of Palm, drained and cut into 1 inch pieces
- 1 can chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise (I make my own - see notes below recipe for a link)
- 3/4 Tablespoons Old Bay seasoning
- 1 teaspoon Ume Plum vinegar
- 1 teaspoon dijon mustard
- 2 Tablespoons lemon juice (juice from 1 lemon)
- 1/4 teaspoon cayenne
- 8 oz vegan cream cheese
- 1 box Pepperidge Farm puff pastry
- paprika (for sprinkling)
- fresh chives (for garnish)
Instructions
- Preheat oven to 375 degrees.
- Remove puff pastry from freezer and thaw according to package instructions. I use Pepperidge Farm puff pastry and take it out of the box and plastic wrapper, setting it on the counter to thaw while I prepare the “crab” mixture.
- Pulse Hearts of Palm and chickpeas in food processor until crab-like texture has formed. Transfer to large bowl.
- Combine mayo, Old Bay, vinegar, dijon, lemon juice and cayenne. Transfer mixture to the large bowl containing Hearts of Palm and chickpea mixture. Stir to combine.
- Fold in vegan cream cheese until well combined.
- Roll out puff pastry until it is about 1/8″ thick. Use a small jar or glass turned upside down to cut out circles that are about 2″ in diameter.
- Place pastry circles on parchment lined baking sheet. Top each circle with about a teaspoon of “crab” mixture, then sprinkle with paprika.
- Bake for about 30 minutes, until puff pastry is light golden brown.
Top with chopped chives as soon as you remove the pastries from the oven. I like to use two long-ish chive pieces per pastry, crossing them in the shape of an “x” on top of the baked “crab”.
Notes
You can use this same “crab” mixture recipe to make a hot “crab” dip…a great gluten-free option when served with raw vegetables or gluten-free crackers or chips. Grease a casserole dish with vegan butter. Place all of the seasoned “crab” mixture into the casserole dish and bake uncovered for about 30-40 minutes or until edges are bubbly and pulling away from dish. Serve warm with crackers, chips or raw veggies of your choice.
Nutrition Information:
Yield: 28 Serving Size: 1Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 139mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 2g
Nutrition information is believed to be accurate but is not guaranteed.
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