Ingredients:

  • 225g all-purpose flour
  • 113g unsalted butter, chilled and cubed
  • ½ teaspoon salt
  • 60-80 ml ice water
  • 1 large egg, beaten
  • 450g cooked crab meat
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper
  • 1/4 cup panko breadcrumbs

Instructions:

  1. Pulse flour, butter, and salt in a food processor until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together.
  2. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  3. In a medium bowl, gently combine the crab meat, mayonnaise, Dijon mustard, parsley, chives, lemon juice, Old Bay seasoning, black pepper, cayenne pepper (if using), and panko breadcrumbs.
  4. Preheat oven to 200°C (400°F, Gas Mark 6). Roll out the chilled pastry on a lightly floured surface to about 1/8 inch thickness. Cut into squares (about 3-4 inches).
  5. Place a generous spoonful of the crab filling in the center of each pastry square. Fold the pastry over to form triangles or rectangles, pressing the edges to seal well.
  6. Place the crab bombs on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 20-25 minutes, or until golden brown and the filling is heated through.
  7. Let the crab bombs cool slightly on the baking sheet before serving.