Today, we’re indulging in the perfect brunch creation by combining two of my favorite things. We’re intertwining the succulent flavors of crab cakes with the delicate allure of pastries!

Today we’re making Crab Cake Pastries! Whether you’re hosting a beautiful brunch with friends or seeking a delightful treat to savor on your own, these crab cake pastries I’m sharing today will undoubtedly leave a lasting impression on anyone who takes a bite!

Few Tips:

• To activate your yeast: In a bowl, combine warm water (lukewarm tap water is perfect) , vegetable oil, sugar, and yeast. Cover the mixture with a damp towel and let it sit for 10 minutes to activate the yeast. This step ensures a light and fluffy dough.
• After the yeast is activated, add the remaining ingredients and gently mix them together by hand until a rough dough forms. Transfer the dough to a floured surface and knead it for 10 minutes or until it becomes smooth. This helps develop the gluten and creates a soft texture.
• Feel free to use a stand mixer if you have one at home!
• Return the kneaded dough to the bowl and cover it with a warm damp towel. Allow it to rest in a warm place for 1 hour. This resting period allows the dough to rise and develop a more flavorful taste.
• After the 1-hour resting time, gently punch down the dough to release any air bubbles. Then divide the dough into 12 equal portions, forming dough balls.
• Roll out each dough ball on a floured surface, aiming for a thickness of about an inch. Place a generous amount of the prepared crab mixture in the center of each dough round, approximately 2 heaping tablespoons per piece. Don’t be shy—packing the filling ensures a satisfying bite.
• Flavorful crab mixture: When incorporating the crab into the mixture, fold it in gently, taking care not to break up the large chunks of crab. Over-mixing may result in the crab becoming too finely distributed, so aim to maintain distinct crab pieces throughout.
• Cover the crab mixture with plastic wrap and let it chill in the fridge. Chilling helps the flavors meld together and allows the mixture to firm up, making it easier to handle when assembling the pastries.
• Remember to transfer the rolled-out dough to a prepared baking sheet before brushing on the egg wash and adding the filling; attempting to transfer the dough after filling it can be quite challenging.
• Egg wash for a beautiful finish: Before adding the filling, delicately brush the edges of the rolled-out dough with an egg wash. This adds a beautiful golden color to the edges of the pastries as they bake.
• Place a generous amount of the chilled crab mixture in the center of each rolled-out dough. Don’t be afraid to add a good portion to ensure a satisfying filling in every bite.
• Optional kick of spice: If desired, sprinkle red pepper flakes on top of the crab mixture before baking to add a bit of heat to the pastries.
• Once baked, feel free to garnish the pastries with lemon zest, fresh parsley, or any other ingredients that complement the flavors. Get creative and add a personal touch to your presentation.

Process:

Crab Cake Pastries

Today we're intertwining the succulent flavors of crab cakes with the delicate allure of pastries!

Print Recipe Pin Recipe

Prep Time 2 hrs

Cook Time 25 mins

Course Appetizer, Brunch

Servings 12

Ingredients

  

Yeast Mixture:

• 1 cup Warm water
• 1 tbsp Active dry yeast
• 1 1/2 tbsp Sugar
• 1/2 cup Vegetable oil

Rest of dough ingredients:

• 3 cups All-purpose flour
• 4 tbsp Dry whole milk I use the Nido brand
• 1 tsp Salt
• 1/2 tsp Baking powder

Crab cake mixture:

• 2 lbs Crab lump
• 3/4 cup Mayo
• 1 1/2 tbsp Dijon
• 2 tsp Worcestershire sauce
• 2 1/2 tbsp Lemon juice
• 1/2 tsp Ginger
• 2 1/2 tsp Onion powder
• 2 tsp Old bay
• 1 tbsp Garlic powder
• 3/4 tsp Salt
• 1 tsp Black pepper
• 1 tsp Chili powder
• 2 tbsp Hot sauce your favorite brand
• 1 Egg
• 1/2 cup Panko bread crumbs
• Handful Freshly chopped parsley

Egg Wash:

• 1 Egg
• 2 tbsp water

Instructions

 

Mix together your yeast mixture:

• Add your 1 cup of warm water, 1 tbsp yeast, 1 1/2 tbsp sugar, and 1/2 cup vegetable oil to a bowl (mixer bowl attachment if you are using a stand mixer).
• Mix until well incorporated. Cover with a damp cloth for 10 minutes to activate yeast.

Add in the rest of your dough ingredients:

• After 10 minutes, add the rest of your ingredients, and mix with a large mixing spoon until roughly incorporated. Once a rough dough is formed, add to a clean and lightly floured surface.
• If you don't have a stand mixer, knead the dough on a clean and lightly floured work surface for 8-10 minutes, using hands lightly dusted with flour, until it becomes smooth.
• After achieving a smooth texture, return the dough to the bowl where it was initially mixed. Cover the bowl with a warm damp cloth and allow the dough to rest in a warm place for 1-1 1/2 hours, or until it doubles in size.
• While your dough is resting, Mix together your crab cake mixture.

Crab cake mixture:

• In a bowl, whisk together your mayo, dijon, worcestershire sauce, lemon juice, ginger, onion powder, old bay seasoning, garlic powder, salt, black pepper, chili powder, and hot sauce.
• Once everything is well combined, whisk in your egg well.
• Gently fold in all of the crab, ensuring to maintain large chunks in the mixture; excessive mixing may result in the crab becoming too finely distributed.
• Lastly, fold in your fresh parsley and breadcrumbs.
• Cover with saran wrap, and let chill in the fridge.

After you dough has rested:

• Preheat oven to 375°F
• After you dough has doubled in size, separate into 12 equal dough balls. Weighing around 68-70 grams each.
• Carefully roll out each dough ball individually, ensuring not to make them too thin, and maintaining approximately an inch thickness.
• Place the prepared dough onto a baking sheet, then delicately brush the edges of the rolled-out dough with an egg wash.
• In the center of your dough, add a happy amount of your cold crab mixture. Be generous!
• Top with red pepper flakes before baking if you want a bit of a kick.
• Bake for 20-25 minutes, or until the bottom and edges of your pasties are nice and golden.

Garnish:

• The only Garnish that I highly recommend would be lemon zest as it perfectly compliments the final product, but feel free to add whatever you'd like in combination with lemon zest!
• Feel free to unleash your creativity when it comes to garnishing! Add a touch of lemon zest, fresh parsley, sauce, or any other ingredients that your heart desires. Enjoy the process and have fun exploring different options!
• I garnished with: Lemon twists, Lemon zest, Fresh parsley, and sriracha mayo!

Keyword crab cakes, fresh bread, homemade dough, savory pastry