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.
- 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 of water
- 1 stick butter
- 1 cup flour
- 4 eggs
- In a large bowl combine crab, celery, onion, hard-boiled eggs, chili sauce, and parsley. Mix well and refrigerate.
- 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 the flour mixture, mix well.
- 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.
- Slice each puff in half and fill with the crab mixture.