Crab Puffs Recipe


Crab puffs are placed high on my list of appetizers. Crab puffs are a perfect snack for any party or get together. There are many ways to make crab puffs but this method has to be my favorite. Instead of having the crab baked right into the dough, the puffs are baked in the oven, cut in half and then filled with a delicious crab mixture. Over-all there is a little work involved with this recipe but nothing major. The crab mixture is delicious enough to eat by itself. Everyone around my house just devoured these; they were gone in no time. The recipe calls for canned crab but imitation crab will work as well. If you are in need of an amazing appetizer, give this recipe for crab puffs a try! Enjoy.

Ingredients:
1lb canned crab (or imitation)
½ cup celery (finely chopped)
½ cup onion (finely chopped)
4 hard boiled eggs (finely chopped)
1 tablespoon fresh parsley (minced)
1 ½ cups mayonnaise
2 tablespoons chili sauce
1 cup water
1 stick butter
1 cup flour
4 eggs

Cooking Instructions:

Step 1: In a large bowl combine crab, celery, onion, hard boiled eggs, chili sauce, and parsley. Mix well and refrigerate.
Step 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.

Step 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.
Step 4: Slice each puff in half and fill with the crab mixture.
(Makes 10 servings)

       

24 Responses to “Crab Puffs Recipe”

  1. recipes2share — January 21, 2009 @ 4:44 am

    WOW! Bobby, these look fantastic!!!

  2. Happy Cook — January 21, 2009 @ 6:03 am

    Woow they looks so creamy and yummy.
    I have to admit crab is a bit expensive here.

  3. Monique — January 21, 2009 @ 6:36 am

    These are picture perfect!

  4. Nicole — January 21, 2009 @ 5:27 pm

    Ohhh yum! My husband will love these.

  5. Kevin — January 22, 2009 @ 6:54 pm

    I have not had crab puffs but they look and sound so good!

  6. Bunny — January 23, 2009 @ 6:41 pm

    I can totally understand why your family devoured these!

  7. diva — January 24, 2009 @ 4:25 pm

    crab puffs sound positively delectable! i’m sure they’re so tasty and yet light enough for a starter. lovely pics.

  8. Ginger — January 27, 2009 @ 8:32 am

    These look “almost” too good to eat. I did say almost because I would like one now please. Your photos are incredibile. Thanks for sharing!!

  9. ing — January 28, 2009 @ 10:15 am

    hello…
    i’m still confused with this butter thing (measuring butter). what do you mean with 1 stick butter? is it 1 cup? the butter that i usually buy in the store here in use is 200g or 400g. they have this lines/divisions and they are not divided into 8 parts but 10. another thing is that except for the brand name, ingredients and manufacturer, the writtings are all in arabic text.
    hehehe… but as what i have read in the net on measuring butter, 1 lb butter (453g) = 1 cup. so, with what i usually buy, i just assume 400g for 1 cup. is that okay?
    sorry for the hassle, i’m just confused.
    but i sure will try this… it looks so good and the photo is just great.
    thanks.

  10. Bobby — January 28, 2009 @ 10:27 am

    ing- Alright, the measurement in this recipe of 1 stick of butter is 8 tablespoons or 1/2 cup. The sticks of butter I buy are divided into 8 lines, every line being 1 tablespoon. I am not sure what type of measurement they are using on the stick you buy if they are divided into 10 lines but this recipe calls for 1/2 cup of butter. I hope this helps. If you have anymore questions feel free to ask.

  11. Jen — February 17, 2009 @ 9:27 pm

    224 grams of butter in weight is equal to 1 cup of butter (American measure).

  12. syasya — May 23, 2009 @ 9:35 am

    may i ask what type of flour u used? cos i tried using all purpose flour and the puff turns out hard.

  13. Bobby — May 25, 2009 @ 7:46 am

    syasya – I used all purpose flour as well. Sounds like you are over cooking them. Either try making them a little bigger or reducing the baking time.

  14. Dee — June 24, 2009 @ 2:20 pm

    Bobby,

    Genius! I am making these for my sweetheart! And I think he’ll love them! Is Miracle Whip ok to use?

  15. Bobby — June 27, 2009 @ 7:31 am

    Dee- Yes miracle whip will work just fine.

  16. Roberta — December 10, 2009 @ 10:57 am

    Your recipe looked so good and sounded so simple .I made them for a surprise birthday party and they were a hit .Thanks so much.

  17. Sandy — February 24, 2010 @ 6:20 pm

    I am getting ready to make these for my grandaughter…however, what do you mean by “2 tablespoons chili sauce” What kind of chili sauce? Is that a hot sauce? Is it Tobasco sauce…wha?

  18. Bobby — February 25, 2010 @ 11:31 am

    Sandy – It is just called chili sauce, its red and looks alot like seafood sauce. Usually comes in a small glass jar.

  19. liz — March 29, 2011 @ 6:07 pm

    do you serve hot or cold?

  20. cindy — March 17, 2012 @ 2:15 pm

    Making these now…batter looks REALLY too thin….?

  21. Bobby — March 18, 2012 @ 9:38 pm

    cindy- how did it turn out?

  22. Joe Strickland — January 18, 2013 @ 7:37 pm

    Hi,
    My mother made these from scratch and left no recipe….these were perfect and matched hers. Thank you.
    Joe

  23. Mary — October 9, 2013 @ 8:11 am

    Terrific…after many searches, finally found the recipe I used to make, for puffs, 25 years ago. Can’t remember…do these freeze well? Thanks. They are so very good!

  24. Bobby — October 10, 2013 @ 7:26 pm

    Mary – Sorry, I have never tried freezing these crab puffs. If you do try to freeze them please let everyone know how it turns out. Thanks.

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