Best 9 Holiday Crab Puffs Recipes

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Are you searching for a delectable appetizer that is sure to impress your guests this holiday season? Look no further than crab puffs, a classic culinary creation that combines tender crab meat with a light and fluffy pastry dough. These bite-sized treats offer a delightful burst of flavor and a crispy, golden exterior that will leave you craving more. Whether you're hosting a festive gathering or simply want to indulge in a special treat, this article will guide you through the steps of making the perfect holiday crab puffs, ensuring that your culinary creation is a hit among family and friends.

Let's cook with our recipes!

CRAB PUFFS



Crab Puffs image

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

1 quart oil for deep frying
1 pound cooked crabmeat
1 (8 ounce) package cream cheese, softened
2 teaspoons garlic salt
2 (16 ounce) packages small won ton wrappers

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



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.

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

HOT CRABMEAT PUFFS



Hot Crabmeat Puffs image

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

1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/2 cup flour
2 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1/2 tsp. KRAFT Prepared Horseradish
1/4 tsp. salt
1/8 tsp. pepper
1 pkg. (8 oz.) imitation crabmeat, drained, flaked
1/3 cup slivered almonds, toasted
2 Tbsp. finely chopped onion

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

HOLIDAY APPETIZER PUFFS



Holiday Appetizer Puffs image

Good things come in little packages with these melt-in-your-mouth holiday appetizers. Besides crabmeat, I've used whipped cream or pudding as the filling to create bite-sized desserts. They're perfect Christmas finger foods!

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 dozen.

Number Of Ingredients 14

1 cup water
1/2 cup butter, cubed
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1 can (6 ounces) crabmeat, drained and cartilage removed
1/2 cup shredded Swiss cheese
1 tablespoon minced chives
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring the 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. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside. , In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.

Nutrition Facts : Calories 195 calories, Fat 16g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

HOLIDAY CRAB PUFFS



Holiday Crab Puffs image

Tasty crab puffs... made these for the holidays and everyone loved them!

Provided by cookie14

Time 40m

Yield 40

Number Of Ingredients 7

2 (17.5 ounce) packages frozen puff pastry, thawed
½ cup mayonnaise
½ (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
¼ teaspoon seafood seasoning (such as Old Bay®), or more to taste
salt to taste
1 pound lump crabmeat

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.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 11.2 g, Cholesterol 10.4 mg, Fat 12.6 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 120.3 mg, Sugar 0.2 g

HOLIDAY APPETIZER PUFFS



Holiday Appetizer Puffs image

Make and share this Holiday Appetizer Puffs recipe from Food.com.

Provided by Scarlett516

Categories     < 60 Mins

Time 45m

Yield 4 dozen

Number Of Ingredients 13

1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 (6 ounce) can crabmeat, drained and cartlidge removed
1/2 cup shredded swiss cheese
1 tablespoon snipped chives
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • In a small 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 the mixture is smooth and shiny.
  • Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 400°F for 25-30 minutes or until golden. Remove to wire racks. Immediately slit puffs to allow steam to escape.
  • When cool, split puffs open; remove tops and set aside. Discard soft dough from inside.
  • In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.

Nutrition Facts : Calories 734.4, Fat 57, SaturatedFat 31.8, Cholesterol 369, Sodium 1193.4, Carbohydrate 30.4, Fiber 0.9, Sugar 1.9, Protein 25.6

PARTY CRAB PUFFS



Party Crab Puffs image

I found this recipe in the Taste of Home holiday recipe email and it sounds pretty good so I'm posting for safe keeping. I can't wait to make it for our New Years Eve party!

Provided by PSU Lioness

Categories     Crab

Time 1h5m

Yield 96 serving(s)

Number Of Ingredients 12

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
4 hard-cooked eggs, finely chopped
1 (6 ounce) can lump crabmeat, drained
4 ounces light cream cheese, softened
1/4 cup light mayonnaise
2 tablespoons finely chopped onions
2 tablespoons prepared horseradish, drained
minced fresh parsley (optional)

Steps:

  • 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 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.
  • Drop by teaspoonfuls 2 inches apart onto greased baking sheets.
  • Bake at 400° for 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 the filling ingredients.
  • Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired.
  • Replace tops.

Nutrition Facts : Calories 26.7, Fat 1.9, SaturatedFat 0.9, Cholesterol 20.5, Sodium 36.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 1.2

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.

Tips:

  • Use fresh crab meat for the best flavor. If you're using frozen crab meat, thaw it completely before using.
  • Be sure to drain the crab meat well before adding it to the other ingredients. This will help to prevent the puffs from becoming too wet.
  • Don't overmix the batter. Overmixing will make the puffs tough.
  • Heat the oil to the correct temperature before frying the puffs. If the oil is too hot, the puffs will brown too quickly and won't cook through. If the oil is not hot enough, the puffs will absorb too much oil and become greasy.
  • Serve the puffs hot with your favorite dipping sauce.

Conclusion:

Crab puffs are a delicious and easy-to-make appetizer that is perfect for any occasion. They're also a great way to use up leftover crab meat. With just a few simple ingredients, you can create a flavorful and satisfying snack that everyone will love. So next time you're looking for a quick and easy appetizer, give crab puffs a try. You won't be disappointed!

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