HOT CRABMEAT PUFFS
These savory cream puffs are filled with a cream cheese, crab and almond mixture and baked for an elegant hot appetizer.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield Makes about 3 dozen cream puffs or 36 servings, 1 cream puff each.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; mix well. Reduce heat to low. Cook until mixture forms a ball, stirring constantly. Remove from heat. Add eggs, 1 at a time, beating with wooden spoon after each addition until well blended. Drop rounded teaspoonfuls of dough onto lightly greased baking sheets.
- Bake 30 to 35 minutes or until golden brown. Immediately remove from baking sheets to wire racks. Reduce oven temperature to 375°F.
- Mix cream cheese, milk, horseradish, salt and pepper in medium bowl until well blended. Add imitation crabmeat, almonds and onion; mix lightly. Cut tops from cream puffs; fill with the crabmeat mixture. Replace tops. Return to baking sheets. Bake an additional 10 minutes or until heated through.
Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CRAB PUFFS
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
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.
CRAB PUFFS
These decadent deep-fried puffs are filled with crabmeat and cream cheese. Dip them in your favorite Asian-style sauce and loosen your belt buckle!
Provided by TISHNERIC
Categories Appetizers and Snacks Seafood Crab
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
- In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
- Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
- In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 292 calories, Carbohydrate 33.1 g, Cholesterol 42 mg, Fat 11.6 g, Fiber 1 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 695.5 mg
CRAB PUFFS
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
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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