Cannabutter Crab Puffs Recipe

This Cannabutter Crab Puffs recipe fills flaky puff pastry cups with lump crabmeat, cream cheese, herbs, garlic, lemon, Dijon mustard, and a touch of Tabasco. Featured on Cook the Books: Celebrity Edition Season 3, these golden appetizers prepared by host Shahir Massoud can be made as adult-use infused bites or as delicious 0 mg crab puffs.

The Inspiration

Crab puffs are a classic party appetizer that combines delicate seafood with a creamy filling and crisp pastry. Their individual size makes them easy to arrange, serve, and enjoy at gatherings without requiring plates or complicated presentation.

These Cannabutter Crab Puffs come directly from Snoop Dogg’s Treats to Eat and are featured on Cook the Books: Celebrity Edition Season 3 with host Shahir Massoud. The recipe reflects the cookbook’s playful approach to entertaining by turning a familiar seafood appetizer into an optional adult-use preparation.

Ingredients

1 package (two 9 by 9 in [23 by 23 cm] puff pastry, defrosted
1 lb (455 g) lump crabmeat
4 oz (115 g) cream cheese, at room temperature
¾ cup (60 g) mayonnaise
3 tbsp unsalted butter, at room temperature
2 tsp Cannabutter at room temperature
¼ cup (30 g) slice scallion
3 cloves garlic, minced
1 tbsp chopped tarragon
1 tbsp chopped parsley
2 tsp Tabasco
2 tsp Dijon mustard
2 lemon juice
Zest of 1 lemon
1 tsp chopped capers ¼ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp paprika

Method

Preheat the oven to 400F (200C). spray 24 mini muffin cups with cooking spray. Cut each puff pastry sheet into 12 equal rectangles. Tuck the rectangles into the muffin cups so that they form cups for the crab mixture
In a medium bowl, mix the crabmeat, cream cheese, mayonnaise, unsalted butter, cannabutter, scallion garlic, tarragon, parsley, Tabasco, mustard, lemon juice, lemon zest, capers, salt, pepper, and paprika until well combined and smooth.
Place 1 heaping tbsp of the crab mixture into each puff pastry cup and bake until the pastry is puffed and golden brown, 20 to 25 minutes. Cool for 5 minutes in the tin before transferring to a serving platter. The crab puffs will last, in an airtight container, in the refrigerator for up to 3 days and in the freezer for up to 1 month.

Serving Suggestions

Serve Cannabutter Crab Puffs warm, when the puff pastry is crisp and the crab filling is creamy. Arrange them on a large platter and space them slightly apart so the pastry remains attractive and easy to pick up.

These crab puffs work especially well as an appetizer for an adults-only cocktail party, holiday gathering, game night, or seafood dinner. Their compact size makes them suitable for passed appetizers or a buffet-style spread.

If serving the infused version, place it on a separate platter with a large, unmistakable label. Tell each adult guest the approximate THC content and confirm that one crab puff represents one serving. Never arrange infused and virgin puffs together without clear identification because they will look identical.

The 0 mg virgin version is the appropriate choice for workplaces, family events, mixed-age parties, or general entertaining. It provides the same crab, cream cheese, herb, lemon, and puff pastry flavours without cannabis.

Final Thoughts

This Cannabutter Crab Puffs recipe combines elegant seafood flavour with the convenience of prepared puff pastry. Lump crabmeat, cream cheese, mayonnaise, herbs, mustard, lemon, capers, and Tabasco create a savoury filling surrounded by flaky golden layers.

Whether prepared as an informed adult-use appetizer or as a 0 mg virgin version, these crab puffs deliver creamy seafood flavour in a convenient individual format. Their golden appearance and party-ready size make them a memorable addition to an appropriate gathering.

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