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Buffalo Crab Dip made with Louis Kemp Drab Delights

It’s hard to believe that you can have anything better than puff pastry and cheese but when you add Louis Kemp and bacon you bring a profound twist to one of the greatest combos known. Bring out the best for your guests and keep them asking for more with these cheesy twists.

Recipe courtesy of Nancy Fuller.

  • 1 Puff pastry sheet
  • 3 tablespoon Dijon mustard
  • 1 8 oz-pkg Crab Delights, leg style
  • 6 slices Cooked bacon
  • 4 oz Extra sharp white cheddar cheese
  • 1 Egg, beaten
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Visit our imitation crab resource guide to learn about nutrition and health benefits, sustainable sourcing, and more!
  1. Preheat oven to 425 degrees


    1. Line cookie sheet with parchment paper, and spread puff pastry on lined cookie sheet
    2. Generously spread Dijon mustard onto pastry sheet
    3. Place 2 legs of Crab Delights, lengthwise, in each section of the puff pastry sheet
    4. Place slice of bacon on top of each Crab Delights section
    5. Whirr up cheddar cheese in food processor and spread over top of the bacon and crab legs
    6. Stretch and wrap the puff pastry around the Crab Delight legs and pinch the dough together to seal
    7. Wash with beaten egg
    8. Bake at 425 degrees for 12 – 15 minutes, or until pastry is cooked
    9. Slice into bite-size pieces

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  1. Karen August 6, 2020
  2. Sharon August 9, 2020

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