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1 pkg. Puff Pastry
1 Tbsp. butter
1 1/2 Tbsp. finely diced shallots
1/2 lb. quality lump crabmeat
1/2 Tbsp. tomato paste
1 1/2 Tbsp. Madeira wine
Egg wash (1 egg and 2 Tbsp. water, beaten)
1 egg, beaten
1 tsp. lemon juice
1 tsp. Old Bay seasoning
1 cup grated Gruyere cheese


  1. Preheat oven to 425°F.

  2. In a skillet over medium heat, melt butter. Add shallots and cook until softened. Add crab and tomato paste and stir, incorporating the paste into the crab. Add Madeira wine and cook until dissolved, about 1 minute. Remove to a separate bowl and allow to slightly cool.

  3. Meanwhile, prepare egg wash. Separately, beat one egg in a small bowl. Once the crab mix has cooled significantly, add beaten egg, lemon juice and Old Bay to mix, and stir to combine.

  4. Unroll refrigerated Puff Pastry on enclosed parchment paper and place on a baking sheet. Cut the dough sheet in 6 evenly shaped triangles by cutting it in 3 same sized rectangles (top to bottom) and then 3 times diagonally. Place 2 heaping Tbsp. of crab mix on dough triangles and top with 1 Tbsp. Gruyere cheese. Roll dough in reverse croissant shape by taking the top and bringing it over the dollop of crab mix toward the wide end of the croissant. Then roll dough once toward the wide end.

  5. Brush rolled croissants with egg wash and bake in oven for 15-20 minutes. Remove from oven and serve warm.

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