Crab Meat Puffs Recipes

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EASY CRAB PUFFS



Easy Crab Puffs image

Easy crab and cream cheese filling for these cream puff pastries make a impressive appetizer for any occasion.

Provided by N Morski

Time 40m

Yield 12

Number Of Ingredients 11

1 cup water
½ cup salted butter
1 cup all-purpose flour
4 large eggs, beaten
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
¼ cup finely chopped celery
2 tablespoons minced onion
¼ teaspoon garlic powder
1 dash soy sauce
1 (12 ounce) package imitation crabmeat

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
  • Drop by teaspoonfuls onto a cookie sheet.
  • Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
  • Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
  • Fill cooled puff pastries with crab mixture.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 13.3 g, Cholesterol 110.6 mg, Fat 17.1 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.2 g, Sodium 378.7 mg, Sugar 2.1 g

CRAB PUFFS



Crab Puffs image

If you're looking for a scrumptious way to get a party started, bring out a tray of these cheesy crab puffs. They bake up golden brown and taste wonderful right out of the oven. Try serving them with soup instead of bread or crackers.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 4 dozen.

Number Of Ingredients 10

1 cup plus 1 tablespoon water
1/2 cup butter
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 cup all-purpose flour
4 large eggs
2 cups shredded Swiss cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Steps:

  • In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 162 calories, Fat 11g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

PARTY CRAB PUFFS



Party Crab Puffs image

I received this recipe years ago from my grandmother. She also told me to have fun being creative and experimenting in the kitchen. My friends request these little puffs at every gathering. -Jean Bevilacqua, Rhododendron, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 dozen.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
FILLING:
4 hard-boiled large eggs, finely chopped
1 can (6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish, drained
Minced fresh parsley, optional

Steps:

  • Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 32mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CRAB IN PUFF PASTRY



Crab in Puff Pastry image

Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Number Of Ingredients 12

1/2 package (17.3 ounce-size) frozen puff pastry (1 sheet), thawed
2 tablespoons butter or margarine
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup milk
1/2 cup whipping (heavy) cream
1 1/2 cups cooked crabmeat, shrimp or lobster
1/2 cup Sauvignon Blanc, dry white wine or clam juice
2 tablespoons chopped fresh parsley
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 350°F. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.
  • Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  • Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
  • Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.

Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg

CRAB MEAT PUFF BALLS



Crab Meat Puff Balls image

Puff balls are great snack for any event! Delicious and makes a very inviting mouth watering appetizer anytime.

Provided by Connie "Kiyu" Guerrero

Categories     Appetizers

Time 35m

Number Of Ingredients 12

1 lb canned crabmeat, flaked
1/2 c celery, finely chopped
1/2 c sweet onions, finely chopped
4 large hard boiled eggs, chopped
1 Tbsp fresh parsley, minced
1 1/2 c mayonaise
2 Tbsp chili sauce
1 c water
1 stick butter
1 c flour
4 large eggs
pinch salt & pepper

Steps:

  • 1. In a large bowl combine crab, celery, onion, hard boiled eggs, chili sauce, and parsley. Mix well and refrigerate.
  • 2. To make the puffs - Bring 1 cup of water to a boil, add 1 stick of butter and stir until melted. Slowly add flour, a little at a time until the dough forms a ball. Allow the mixture to cool. In a separate bowl beat 4 eggs thoroughly. Stir beaten eggs into flour mixture, mix well.
  • 3. Preheat the oven to 400 degrees. Grease a baking sheet and drop flour/egg mixture by the teaspoon full onto the baking sheet. Bake for 15-18 minutes. Remove from oven and allow the puffs to cool.
  • 4. Slice each puff in half and fill with the crab mixture.

CRAB PUFFS



Crab Puffs image

These homemade Crab Puffs are absolutely addicting, filled with an unbelievably delicious creamy crab mixture that's made with lump crab meat, like cream cheese, parmesan cheese, veggies, and SO much more.

Provided by lyuba

Categories     Appetizer

Time 37m

Number Of Ingredients 14

8 oz cream cheese (softened)
1/4 cup mayonnaise
1/3 cup fresh grated Parmesan cheese
8 oz lump crab meat
1/2 yellow onion (diced)
1/2 red bell pepper (diced)
2 garlic cloves (minced)
2 tbsp chives (diced)
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp coarse sea salt (or coarse kosher salt)
1/4 tsp black pepper
2 sheets puff pastry

Steps:

  • 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.)
  • Preheat the oven to 400­° and lightly grease a mini muffin pan.
  • 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.
  • When the veggies are completely softened, mix in garlic, and let it cook until fragrant. Transfer cooked veggies into a mixing bowl.
  • Add remaining ingredients for the filling to the mixing bowl with veggies and use a spatula or a fork to mix everything thoroughly.
  • 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.
  • 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.)
  • 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.)
  • Bake for about 17 minutes, until pastry is golden brown. (Repeat with remaining pastry and filling.)

Nutrition Facts : Calories 142 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

CRAB PUFFS APPETIZERS



Crab Puffs Appetizers image

you can prepare these ahead and freeze just remove from freezer without defrosting and bake until crisp, great to have handy in your freezer for unexpected guests

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 40m

Yield 48 serving(s)

Number Of Ingredients 9

1 (6 1/2 ounce) can crabmeat
1/2 cup sharp cheddar cheese, grated
3 green onions, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/2 cup butter
1/4 teaspoon salt or 1/4 teaspoon seasoning salt
1 cup flour
4 eggs

Steps:

  • Preheat oven to 400 degrees F.
  • in a medium bowl combine crab, cheese, onions, Worcestershire sauce and dry mustard; mix well.
  • In a large saucepan combine butter and salt; bring to a boil then remove from heat, and add flour, beating until mixture forms a ball.
  • Add in eggs one at a time, beating after each.
  • Blend in crab mixture, mix well.
  • Drop by small teaspoonfuls onto ungreased baking sheet (at this point, puffs can be frozen on baking sheet).
  • Bake 15 minutes, then reduce heat to 350 degrees F, and bake for 10 minutes more.
  • Note: unbaked puffs can be frozen on a baking sheet, and transfered to plastic freezer bags; bake WITHOUT defrosting at 375 until crisp.

Nutrition Facts : Calories 41.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 25.6, Sodium 72.3, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 1.8

EASY CRAB PUFFS



Easy Crab Puffs image

this is an awesome recipe. I'm not sure where it came from, but I make it all the time, and it's so simple.

Provided by meatymeatball

Categories     Crab

Time 35m

Yield 48 quarters

Number Of Ingredients 6

1 (5 ounce) jar old English cheese, made by kraft (velveeta or any other cheese spread will work also)
6 English muffins, sliced
1 can real crabmeat or 1 can imitation crabmeat
1 teaspoon garlic salt
2 tablespoons mayonnaise
1/2 cup butter or 1/2 cup margarine

Steps:

  • combine cheese, crab meat (drained),garlic salt, mayonnaise, and butter/margerine.
  • you may need to beat it with an electric mixer to make it semi-smooth.
  • spread evenly between the english muffins halves.
  • cut each half of english muffin into quarters.
  • place the quarters on a baking sheet.
  • bake at 350 degrees for 20-30 minutes, or until slightly brown.

CRAB-STUFFED MINI PUFFS



Crab-Stuffed Mini Puffs image

These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
CRAB FILLING:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon lemon juice
1/4 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, shredded

Steps:

  • In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.

Nutrition Facts : Calories 302 calories, Fat 26g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 554mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

CRAB PUFFS



Crab Puffs image

Fried capers and parsley cut through the richness of these mini crab puffs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 14

2 ounces (4 tablespoons) unsalted butter
1/4 cup minced shallot (from 2 shallots)
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups whole milk
4 ounces lump crabmeat
1 ounce Parmesan cheese, grated (1/3 cup)
1 tablespoon minced fresh flat-leaf parsley plus 1/4 cup whole leaves, for garnish
1/2 teaspoon finely grated lemon zest
Cayenne pepper
Coarse salt and freshly ground pepper
3 large eggs
1 1/2 cups fresh breadcrumbs
Vegetable oil, for frying
2 tablespoons large brine-packed capers, rinsed and dried, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened, 3 to 4 minutes. Add flour, and cook, whisking constantly, for 1 minute. Add milk in a slow, steady stream, whisking constantly, until mixture comes to a boil. Reduce heat to low, and cook, whisking often, until mixture has thickened, about 3 minutes.
  • Add crabmeat, Parmesan, minced parsley, lemon zest, and a pinch of cayenne. Remove from heat, and stir until combined. Season with salt and pepper. Spread mixture on a rimmed baking sheet, and let cool completely. (Cooled mixture can be covered and refrigerated for up to 1 day.)
  • Set a wire rack over a rimmed baking sheet. Whisk eggs in a shallow dish. Place breadcrumbs in another shallow dish. Shape cooled crabmeat mixture into 1-inch balls. Working with 1 ball at a time, coat in beaten egg, then in breadcrumbs. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes.
  • Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees. Working in batches, fry crab balls, turning once, until golden brown, 1 1/2 to 2 minutes. (Adjust heat as necessary to keep oil at a steady temperature.) Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt.
  • Reduce heat until oil reaches 350 degrees. Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. (The capers and parsley may cause the hot oil to spatter when added to the pot.) Sprinkle puffs with capers and parsley. Serve warm.

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