Recipe: Crab and Chive Puffs

I made these for dinner on Christmas Day! For the past 15 or so years, our best family friends - The Matthews, invite our family over on Christmas for dinner. It's the best tradition - mostly because they are awesome, but also because it gets us out of doing other family things...which we've usually had enough of by Christmas day.

Since we were using them as appetizers for entertaining, of course I went to Noble Pig. I am slowly working my way through their entire recipebook...everything is awesome.  These were SUPER simple, very pleasing to the eye, and also very tasty! I don't think I'd do anything different, and I will definitely be making them again soon!

Crab and Chive Puffs

(adapted to make them slightly more healty from *Noble Pig)

Ingredients:

2 sheets frozen puff pastry (a 17.3 ounce box), thawed

4 ounces fat free cream cheese, room temperature
1/2 cup light mayonnaise
1/4 chopped fresh chives, more for garnish
1 Tablespoon fresh lemon juice
Kosher salt and black pepper
1 pound lump crabmeat

Heat oven to 400^o F.  Using a 2" inch-cookie cutter, cut the pastry into rounds.  Place on 2-parchment-lined baking sheets. (I used a champagne flute as the cookie cutter, and just greased my pans! worked just as well)

In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Fold in the crab.

Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each).  Bake, rotating the baking sheets halfway through, until the pastries are golden and crisp, 20 to 25 minutes.  Sprinkle with more chives and serve hot.

ENJOY!!! happy entertaining!