Crab Cake Tartlets

These tartlets feature puff pastry cups nestled into a muffin tray, brimming with scallion-infused, seasoned cream cheese and topped with crab cake pieces. Once baked, they're garnished with fresh parsley, creating a show-stopping appetizer perfect for any occasion or as a special treat.

Brought to you by @mainely_flour

Crab Cake Tartlet

Servings: 12 


  • 2 Sheets Frozen Puff Pastry, partially thawed 
  • 6oz Cream Cheese, softened 
  • 1 Large Scallion, thinly sliced 
  • 1/4 Teaspoon Salt 
  • 1/8 Teaspoon Ground Black Pepper 
  • 1/8 Teaspoon Cayenne Pepper 
  • 1/4-1/2 Teaspoon Fresh Lemon Juice, to taste 
  • 1 Crab Cake 
  • 3 Tablespoons Fresh Parsley, roughly chopped 


  1. Preheat the oven to 375°F (190°C) and spray a standard 12-slot muffin tray with cooking spray. 
  2. In a small bowl, mix cream cheese, scallions, salt, pepper, cayenne, and lemon juice. 
  3. Separate one crab cake into 12 equal pieces; set aside. 
  4. Cut puff pastry into 12 large strips (roughly 1”x2”) and 24 small strips (roughly 1”x1”) 
  5. Gently press a large strip into each muffin tray slot. Add two small strips to each slot on opposing sides to create an empty shell. 
  6. Layer each shell with 1/2 tablespoon of the cream cheese mixture and top with a piece of crab cake. 
  7. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and puffed. 
  8. Remove tartlets from the oven, cool for a few minutes, and sprinkle parsley on top. 
  9. Remove tartlets from the pan and allow to cool for an additional 10 minutes. 
  10. Serve warm. 
    Back to blog