Step 1

Make sure to thaw puff pastry before starting. Carefully unfold the puff pastry sheets as soon as they are thawed. (If puff pastry has to wait for you to make the filling, cover it with a couple of sheets of damp paper towel to keep from drying out.)

Step 2

Preheat the oven to 400­° and lightly grease a mini muffin pan.

Step 3

Dice onion, bell pepper, and mince garlic. Preheat a small cooking pan over medium heat and sauté onion and bell pepper with a little bit of olive oil.

Step 4

When the veggies are completely softened, mix in garlic, and let it cook until fragrant. Transfer cooked veggies into a mixing bowl.

Step 5

Add remaining ingredients for the filling to the mixing bowl with veggies and use a spatula or a fork to mix everything thoroughly.

Step 6

Roll out the puff pastry sheets to about 12x12 size squares. Use a pizza cutter or a knife to cut each puff pastry sheet into 16 squares each.

Step 7

Fit each square into the cup of the prepared mini muffin pan, forming a little cup out of the pastry square. (You will need to work in batches, so make sure to cover the pastry with damp paper towel in between batches to prevent it from drying out.)

Step 8

Fill each pastry square with slightly less than 1 1/2 tablespoons of crab mixture. (I use a #40 cookie scoop to get even amount each time and fill it slightly less than full.)

Step 9

Bake for about 17 minutes, until pastry is golden brown. (Repeat with remaining pastry and filling.)