Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30 minutes
Servings: 8
Calories: 220 per serving
Ingredients
- 1 can (8-count) refrigerated croissant dough or puff pastry sheets
- 1/2 cup lump crab meat (drained)
- 1/2 lb shrimp, peeled & chopped (reserve a few whole shrimp for topping)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan
- 1 garlic clove, minced
- 1/4 tsp Old Bay seasoning (or Cajun seasoning)
- 1 tbsp chopped parsley (plus extra for garnish)
- 1 egg (for egg wash)
- Salt & black pepper to taste
- Cooking spray or butter for greasing
Instructions
- Preheat and prepare the pan. Set your oven to 375°F (190°C) so it’s fully hot by the time the cups go in. Grease a standard 12-cup muffin tin very well using cooking spray or butter, making sure you coat the bottom and, especially, the sides of the cups. This step matters because the croissant dough expands and can stick where it puffs up against the pan.
- Shape the croissant cups. Unroll the croissant dough onto a lightly floured surface. If your dough is perforated, press along the seams to seal them so you have a more even sheet. Cut the dough into 8 equal squares. Gently press one square into each muffin cup, pushing it down into the bottom and up the sides to form a “cup.” Let the corners extend slightly over the rim; those overhanging corners create the crisp, golden edges once baked.
- Optional tip to avoid soggy bottoms: if you want extra insurance, you can blind-bake the empty dough cups for 3 minutes before filling them.
- Make the creamy base. In a medium bowl, add the softened cream cheese, minced garlic, Old Bay seasoning, and a light amount of salt and black pepper. Mix until the cream cheese is smooth and the seasonings are evenly distributed. Take a moment here to mash out any lumps so the filling bakes up creamy instead of uneven.
- Fold in the seafood, cheeses, and herbs. Add the drained crab meat, the chopped shrimp (keep a few whole shrimp aside for topping), the shredded mozzarella, the grated parmesan, and the chopped parsley. Stir gently rather than aggressively. The goal is to combine everything without breaking the crab into tiny bits; keeping some larger pieces makes each cup feel special and “seafood-forward.” If your seafood seems moist, make sure it’s well drained so the filling stays thick and doesn’t turn runny in the oven.
- Fill the cups generously. Spoon the mixture into each croissant-lined muffin cup, filling them almost to the top. Smooth the surface lightly so the filling is level and bakes evenly. Place one reserved whole shrimp on top of each cup for a clear, elegant hint of what’s inside.
- Add the egg wash for a golden finish. Beat the egg until uniform. Brush the exposed croissant edges (the parts peeking above the pan) with the egg wash. This step helps the pastry bake up shiny, deeply golden, and bakery-like, especially on the corners that stick up the most.
- Bake until puffed and set. Bake for 15–18 minutes, watching for two key signs: the croissant edges should be puffed and golden brown, and the filling should look hot and gently bubbling. The centers should reach 165°F when fully cooked.
- Rest, then remove carefully. Let the cups cool in the muffin tin for 5 minutes. This short rest helps the filling firm up so the cups hold their shape when lifted out. Then carefully loosen and remove each cup. Finish with a sprinkle of extra chopped parsley before serving. For the best flavor and texture, enjoy them warm, ideally within about 15 minutes of baking.