Looking for a luxurious yet effortless appetizer that wows guests and satisfies seafood lovers? These crab and bacon rolls are the answer-golden, crispy, and bursting with sweet crabmeat and smoky bacon flavor. Perfect for holiday parties, game day, or a last-minute quick seafood snack, this recipe comes together in under 30 minutes with minimal ingredients.
Why You’ll Love This Recipe
Easy crab appetizer-No complicated techniques, just wrap, bake, and serve!
Quick seafood snack-Ready in 25 minutes from start to table.
Uses pantry staples + fresh crab for restaurant-quality results.
Naturally gluten-free if using GF puff pastry (optional).
Freezer-friendly-make ahead and bake when needed!
Ingredients : (Serves 8–10)
8 oz (225g) lump crabmeat, drained and picked for shells
6 slices thick-cut bacon, cooked until crisp and chopped
1 (17.3 oz) package frozen puff pastry, thawed
2 tbsp cream cheese, softened
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
1/2 tsp Old Bay seasoning (or Cajun spice for extra kick)
1 large egg, beaten (for egg wash)
Optional: 1 tsp Dijon mustard or a dash of hot sauce for depth
Method :
Step 1: Prep the Filling
In a medium bowl, gently combine the crabmeat, chopped bacon, cream cheese, chives, lemon zest, Old Bay, and optional Dijon. Mix lightly-you want to preserve the crab’s delicate texture. Taste and adjust seasoning. Chill for 10 minutes (this helps the filling hold its shape).
Step 2: Roll It Up
On a surface dusted with flour, unroll the puff pastry sheet. Cut into 12 even strips (about 1-inch wide). Spoon 1–2 tablespoons of crab mixture onto one end of each strip. Roll up tightly, tucking in the sides as you go-like a mini burrito. Place seam-side down on a parchment-lined baking sheet.
Step 3: Bake to Golden Perfection
Brush each roll lightly with beaten egg wash. This gives them that beautiful, glossy finish. Bake at 400°F (200°C) for 18–22 minutes, or until puffed and deeply golden brown.
Step 4: Serve & Savor
Let cool for 5 minutes (they’ll firm up slightly). Serve warm with a side of lemon wedges, remoulade, or spicy aioli for dipping.