Crab Puffs

The phyllo dough cups are light and crisp - the perfect crunchy wrapper for creamy crab goodness. The cranberry on top adds just the right pop of color and sweet-tart flavor. These are easy to prep ahead and reheat for party time.

We only link to what we use - and what Bobby hasn’t hidden in a phyllo shell.

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Ingredients

15 each Mini Phyllo Shells

1 cup Jumbo Lump Crab Meat (check with your local seafood market for a good quality variety; good lump crab makes all the difference!)

1⁄2 cup Chive & Onion Cream Cheese Spread

15 each Whole cranberries, cooked

10 min

Prep Time:

15 min

Cook Time:

25 min

Total Time:

Tags:

Crowd Favorite, Crab, Appetizer

Servings:

Appetizer

Course:

Human

Human or Dog:

Published:

February 5, 2026

Instructions

1. Preheat oven to 350 degrees.

2. In a bowl, mix together the crab meat and chive & onion cream cheese spread until combined.

3. Spoon the mixture into each mini phyllo shell and place on a cookie sheet.

4. Add a whole cooked cranberry to the top and center of each crab puff.

Using canned cranberry sauce? No judgment — but Bobby’s still sticky from trying to open the can. You can also make your own (link coming soon!).

5. Bake for 12–15 minutes, checking at the 12-minute mark.

Cooking time will vary slightly depending on your oven. Check them to make sure the bottoms don't burn. Once golden and crispy, pull them out, pop them on a platter, and watch them disappear.

Notes/Variations

Notes:

Dog Commentary: