Crab and Mushroom Puff Pastry Triangle Appetizer recipe on
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Crab & Mushroom Stuffed Pastry Appetizers

These crab and mushroom puff pastry triangles are great appetizers for parties or even as a main dish for dinner! Serve with tarter sauce and lemon.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: seafood
Keyword: appetizer, crab, mushroom, phyllo dough, puff pastry
Author: Marlynn Schotland, Urban Bliss Life


  • One 16 ounce package of phyllo dough OR puff pastry thawed
  • 6 ounces crab meat
  • 2 tablespoons butter
  • 3/4 cup chopped shiitake mushrooms
  • 1 clove minced garlic
  • 1 tablespoon finely chopped green onions
  • 1/4 cup Crios Torronés white wine
  • 1 teaspoon finely chopped fresh dill
  • lemon juice


  • Heat butter in a large pan over medium heat. Add shiitake mushrooms and sauté until softened, about 2-3 minutes.
  • Add minced garlic and finely chopped green onions. Sauté another minute or two, until the garlic and green onions are softened.
  • Slowly add white wine to pan. Stir ingredients and gently scrap any mushroom, garlic, or onion bits sticking to the pan.
  • Add crab meat and dill. Stir all ingredients until well blended and the crab is heated through, just 2-3 minutes.
  • Remove from heat and let cool 10 minutes.
  • Preheat oven to 375 degrees.
  • Prepare phyllo dough. Gently remove from package and lay out onto a large surface. Follow these directions as to how to fill and prepare the phyllo dough. I used about a tablespoon of the crab and mushroom filling per phyllo dough triangle, set approximately 2 inches from the corner of each phyllo dough sheet before folding into triangles.
  • Bake at 375 degrees for 20-25 minutes, until the edges of each triangle are golden brown. Be sure to watch the oven carefully the last 5 minutes.
  • Allow to cool for 10 minutes before serving.
  • Optional: Serve with lemon wedges and tartar sauce.