Best 20 Crab Puffs Recipes

PARTY CRAB PUFFS

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.

CRAB PUFFS

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.

CRAB PUFFS

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.

EASY CRAB PUFFS

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.

CRAB-STUFFED MINI PUFFS

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.

EASY CRAB PUFFS

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 RANGOON PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Unroll the crescent roll dough and separate into triangles. Roll or press the triangles out on a clean surface, making them larger than their original size by half. Lay the triangles out on the prepared baking sheets; set aside.
• Finely chop the crabmeat and place in a large mixing bowl. Add the cream cheese and cocktail sauce and mix until all of the ingredients are well-combined.
• Place a tablespoon of the crab mixture on the large side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull forward the remaining tip of the triangle to cover the remaining crab mixture and pinch the seams to close.
• Bake in the preheated oven until the crab puffs are golden brown, 10 to 15 minutes. Cool 5 to 10 minutes before serving.

CRAB PUFFS

Steps:

• Combine all ingredients except wanton skins.
• Fill wanton squares with 1 teaspoon of mixture.
• Fold over making triangles.
• Moisten to seal the edges.
• Use water or egg.
• Fry in oil for 3 minutes or until browned and puffed.
• Turn once.
• Serve with Chinese Mustard.

KING CRAB PUFFS

Steps:

• In a small bowl, combine the crab, onions, cheese, Worcestershire sauce and mustard; set aside. , In a large saucepan, bring water, butter and salt 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 mixture is smooth and shiny. Stir in crab mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve warm.

HOLIDAY CRAB PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Use a 2-inch cookie cutter to cut puff pastry into forty rounds. Transfer to the prepared baking sheets.
• Mix mayonnaise, cream cheese, lemon juice, seafood seasoning, and salt together in a medium bowl. Fold in crab meat. Spoon about 2 teaspoons onto each pastry round.
• Bake in the preheated oven until pastries are golden and crisp, rotating halfway through, 20 to 25 minutes.
• Sprinkle with additional seafood seasoning, if desired, and serve hot.

DEVILED CRAB (OR CLAMS) PUFFS

Steps:

• 1. Put bread on an ungreased cookie sheet and broil 4-6 inches from heat 1 to 2 minutes or till lightly browned. Remove from broiler turn bread over and cool on sheet.
• 2. Mix all ingredients together except for crab or clams. Stir in crab or clams.
• 3. Spread mix on untoasted sides of the bread, covering completely. Put cookie sheet in the freezer and freeze until firm.
• 4. When frozen put into zip lock bags and store in freezer until ready to cook. They will store for a long time.
• 5. Broil frozen slices 4-6 inches from heat for 6 to 8 minutes or until puffed, bubbly and lightly browned. Watch or they could burn.
• 6. Serve with a nice salad or soup or as an appetizer. Enjoy!

CRAB CORN PUFFS

Steps:

• Mix together all of the puffs ingredients.
• Generously grease a mini-muffin tin. Fill each muffin cup with approximately 1 1/2 tablespoons batter.
• Bake at 400 degrees for 20 minutes or until toothpick inserted comes out clean. Remove from muffin tin and cool.

PACIFIC CRAB PUFFS

Steps:

• Combine mustard dip ingredients, mix well and stick in the fridge.
• In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
• In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
• Pour oil into a 4-quart pan, or electric frying pan (I use the electric fry pan to keep the oil at a constant temp), to a depth of about 1 1/2 inches; heat to 375°.
• Drop in a teaspoonful of the batter for each puff, cook about 4 at a time, turning as needed, until they're golden brown on all sides, about 1 1/2-2 minutes.
• Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
• If making ahead, cool the puffs, wrap and freeze; to reheat, place the frozen puffs on a baking sheet and bake, uncovered, at 350° for 15-20 minutes, or until heated through.

EASY CRAB PUFFS RECIPE - (4/5)

Steps:

• Preheat oven to 400 degrees F. Cut puff pastry into 16 squares. I use a pizza cutter, it's easy that way. Depending on brand of puff pastry you buy, you might have a rectangular sheet that you could get away with cutting 20 squares. You'll have enough filling for 20 if you can get 20 squares. I used the Trader Joe's brand which comes in a square so I get 16, like this: Easy Crab Puffs Combine all the rest of the ingredients in a bowl. Place a couple teaspoons of filling in the center of each puff pastry square and spread from one corner to the opposite corner diagonally. Keep the other two corners clear of filling. If you have leftover filling, you can go back and add a little more to each puff, or just use it as a dip with crackers for a little cook's treat. Take one of the corners that doesn't have filling on it and fold it across the filling, then fold the other corner over that, tucking it tightly to the other side. As they bake, they'll spread apart more so make sure and press to seal, using a bit of water on your finger to help seal if needed. Sorry I don't have a picture of how I folded them, but you can probably see what I mean by looking at the pictures of the puffs. Place puffs on a cookie sheet with a little space in between like you'd do with cookies. I use a silicone mat or parchment paper on the pan for easy removal and cleanup. In a small bowl, beat egg to use as an egg wash and brush egg wash over the tops of each puff. Bake for 12-15 minutes or until tops and bottoms of puffs are golden brown. Garnish with green onions if you'd like and serve.

CHEDDAR-CRAB PUFFS

Steps:

• 1 - Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment paper. 2 - In 3-quart saucepan, combine water, margarine, and 1/4 teaspoon each salt and freshly ground black pepper. Heat to boiling on medium. 3 - Remove from heat. Add flour and stir until ball forms. Stir in eggs, 1 at a time, until dough is smooth and shiny. Stir in Cheddar and crab. 4 - With tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1 inch apart. 5 - Bake 25 to 30 minutes or until golden brown, switching sheets on racks halfway through. Serve warm. 6 - To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 degree F oven 8 to 10 minutes.

BAKED CRAB PUFFS RECIPE - (4.4/5)

Steps:

• Directions *For the sauce:* In a small saucepan set over medium-high heat, whisk together the vinegar, brown sugar, ketchup, chili flakes, and 1/2 cup of the water. Combine the remaining 1 tablespoon of water with the cornstarch and whisk into the sauce. Bring to a boil then turn off the heat. Let cool. *For the crab puffs:* Preheat the oven to 400°F. Spray a standard muffin tin with nonstick cooking spray In a medium bowl combine all the ingredients except the puff pastry, gently folding the crab in last. Cut the puff pastry into 9 squares. Press each square into 9 holes of a muffin tin. Divide the crab mixture between the pastry cups. You can refrigerate the puffs for 1 day at this point before baking. Bake for 20 minutes, or until golden. While the crab puffs are baking add the pineapple to the sauce. Puree with an immersion blender. Serve with the warm crab puffs. *For the sauce:* In a small saucepan set over medium-high heat, whisk together the vinegar, brown sugar, ketchup, chili flakes, and 1/2 cup of the water. Combine the remaining 1 tablespoon of water with the cornstarch and whisk into the sauce. Bring to a boil then turn off the heat. Let cool. *For the crab puffs:* Preheat the oven to 400°F. Spray a standard muffin tin with nonstick cooking spray In a medium bowl combine all the ingredients except the puff pastry, gently folding the crab in last. Cut the puff pastry into 9 squares. Press each square into 9 holes of a muffin tin. Divide the crab mixture between the pastry cups. You can refrigerate the puffs for 1 day at this point before baking. Bake for 20 minutes, or until golden. While the crab puffs are baking add the pineapple to the sauce. Puree with an immersion blender. Serve with the warm crab puffs.

CRUNCHY CRAB PUFFS

Steps:

• Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned.

CRAB MEAT PUFFS

Steps:

• melt butter c cheese - add remaining ingred - spread muffin halves c cheese mix - put on cookie sheet - cut in 1/4 or 1/8 - freeze 15 min - place in bag bake 350 x 10 min

CORN CRAB PUFFS

Steps:

• Mix all ingredients. Drop by teaspoonfuls on to greased baking sheet. Bake at 400 degrees for 15 minutes or until toothpick comes out clean. Remove from pan. Serve warm.

CRAB PUFFS

Steps:

• Directions: 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. 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.