Crab and Chive Puffs

My sister made these delicious appetizers for Thanksgiving dinner. They were a hit! We found the recipe on Noble Pig. 

Crab and Chive Puffs
2 sheets frozen puff pastry (a 17.3 ounce box), thawed
4 ounces cream cheese, room temperature
1/2 cup mayonnaise
1/4 chopped fresh chives, more for garnish
1 Tablespoon fresh lemon juice
Kosher salt and black pepper
1 pound lump crabmeat

Heat oven to 400o F. Using a 2" inch-cookie cutter, cut the pastry into rounds. Place on 2-parchment-lined baking sheets.

In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the crab.

Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each). Bake, rotating the baking sheets halfway through, until the pastries are golden and crisp, 20 to 25 minutes. Sprinkle with more chives and serve hot.