Best 10 Deviled Crab Or Clams Puffs Recipes

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Indulge in a delightful culinary journey with our curated collection of deviled crab and clam puff recipes. These delectable appetizers are perfect for any occasion, whether it's a casual gathering or an elegant party. Get ready to impress your guests with these savory treats that combine the delicate flavor of seafood with a rich, creamy filling, all enveloped in a crispy, golden-brown puff pastry. Our recipes offer a variety of options to suit every taste preference, from classic deviled crab to unique variations like crab and shrimp puffs or clam and bacon puffs. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure your homemade puffs turn out perfectly. So, gather your ingredients, preheat your oven, and embark on this culinary adventure to create these irresistible appetizers that will be the star of your next event.

Here are our top 10 tried and tested recipes!

DEVILED CRAB



Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

DEVILED CRAB



Deviled Crab image

These make fantastic appetizers before a larger seafood feast, or, if you use big Dungeness crab shells as I do here, a light supper all by itself. You can refrigerate the mixture for a few days beforehand, and you can freeze the stuffed crabs, well wrapped, for a few months.

Provided by Hank Shaw

Categories     Appetizer     Main Course

Time 50m

Number Of Ingredients 14

1 cup minced shallot or onion
2 cloves garlic, minced
1 jalapeno or serrano chile, minced
2 tablespoons olive oil
1 pound crabmeat
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne
3 green onions, chopped
3 tablespoons minced parsley
1 sleeve Saltines, crushed ((about 4 ounces))
Salt and black pepper
1 stick butter, melted ((about 1/2 cup))
Lemons or limes, for serving

Steps:

  • Cook the onions in the olive oil in a small pan over medium heat until they turn translucent, a few minutes. Add the garlic and minced chile and cook another minute or two. Turn off the heat and let this cool for 10 minutes or so.
  • Meanwhile, in a large bowl, add all the remaining ingredients, except for the melted butter and the citrus. Mix well. Preheat the oven to 400F.
  • When the onion mixture has cooled, mix it into the crab mixture. Stuff the mixture into cleaned crab shells or whatever else makes you happy. Drizzle the melted butter over the stuffed shells evenly.
  • Bake for 20 minutes, and serve with wedges of lemon or lime.

Nutrition Facts : Calories 416 kcal, Carbohydrate 13 g, Protein 23 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 108 mg, Sodium 1205 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

DEVILED CRABS



Deviled Crabs image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

Steps:

  • Preheat the oven to 375 degrees F.
  • Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  • Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

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.

DEVILED CRAB (OR CLAMS) PUFFS



Deviled Crab (or Clams) Puffs image

I am not sure where I got this recipe because I have had it for a long time. I always make a double batch because they freeze well and are great to have on hand. I use canned clams because they seem to freeze better then the crab for longer storage.

Provided by Dorothy Curtis

Categories     Other Breads

Time 25m

Number Of Ingredients 11

24 slice baguette bread 3/4 inch
1 jar(s) kraft old english cheese spread
1 Tbsp flour
1 tsp dry mustard
1/8 tsp cayenne pepper
6 Tbsp butter or marg-softened
2 Tbsp mayonnaise
1 tsp worcestershire sauce
1 clove garlic-minced
1 can(s) crab meat or minced clams drained
1 green onion-minced

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!

PARTY CRAB PUFFS



Party Crab Puffs image

I received this recipe years ago from my grandmother. She also told me to have fun being creative and experimenting in the kitchen. My friends request these little puffs at every gathering. -Jean Bevilacqua, Rhododendron, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 dozen.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
FILLING:
4 hard-boiled large eggs, finely chopped
1 can (6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish, drained
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 32mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

DEVILISHLY GOOD DEVILED CRAB



Devilishly Good Deviled Crab image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 pound lump crabmeat
1/2 cup finely sliced scallions (white and green parts) or fresh chives
1/2 cup tiny dice of fresh celery or fennel
1/2 cup tiny dice of red bell pepper
2 teaspoons Dijon mustard
1/2 cup melted butter
1/4 cup heavy cream
1 cup of coarsely crushed soda cracker crumbs
Salt and Tabasco sauce
1/4 cup additional crushed soda cracker crumbs

Steps:

  • Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
  • Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

CRAB PUFFS



Crab Puffs image

These homemade Crab Puffs are absolutely addicting, filled with an unbelievably delicious creamy crab mixture that's made with lump crab meat, like cream cheese, parmesan cheese, veggies, and SO much more.

Provided by lyuba

Categories     Appetizer

Time 37m

Number Of Ingredients 14

8 oz cream cheese (softened)
1/4 cup mayonnaise
1/3 cup fresh grated Parmesan cheese
8 oz lump crab meat
1/2 yellow onion (diced)
1/2 red bell pepper (diced)
2 garlic cloves (minced)
2 tbsp chives (diced)
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp coarse sea salt (or coarse kosher salt)
1/4 tsp black pepper
2 sheets puff pastry

Steps:

  • Make sure to thaw puff pastry before starting. Carefully unfold the puff pastry sheets as soon as they are thawed. (If puff pastry has to wait for you to make the filling, cover it with a couple of sheets of damp paper towel to keep from drying out.)
  • Preheat the oven to 400­° and lightly grease a mini muffin pan.
  • Dice onion, bell pepper, and mince garlic. Preheat a small cooking pan over medium heat and sauté onion and bell pepper with a little bit of olive oil.
  • When the veggies are completely softened, mix in garlic, and let it cook until fragrant. Transfer cooked veggies into a mixing bowl.
  • Add remaining ingredients for the filling to the mixing bowl with veggies and use a spatula or a fork to mix everything thoroughly.
  • Roll out the puff pastry sheets to about 12x12 size squares. Use a pizza cutter or a knife to cut each puff pastry sheet into 16 squares each.
  • Fit each square into the cup of the prepared mini muffin pan, forming a little cup out of the pastry square. (You will need to work in batches, so make sure to cover the pastry with damp paper towel in between batches to prevent it from drying out.)
  • Fill each pastry square with slightly less than 1 1/2 tablespoons of crab mixture. (I use a #40 cookie scoop to get even amount each time and fill it slightly less than full.)
  • Bake for about 17 minutes, until pastry is golden brown. (Repeat with remaining pastry and filling.)

Nutrition Facts : Calories 142 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)



Deviled Clams Old Fashioned Style (Almost!) image

This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.

Provided by 4John6

Categories     Canadian

Time 1h55m

Yield 48 deviled clams, 24 serving(s)

Number Of Ingredients 12

3 dozen chowder clams, well cleaned (quahogs)
3 green bell peppers
3 red bell peppers
4 large yellow onions
2 lbs sliced bacon
1/3 bunch parsley
3 tablespoons garlic powder
4 tablespoons lowry seasoning salt
2 teaspoons cayenne pepper
12 medium torpedo rolls
1/2 cup breadcrumbs
1 teaspoon paprika

Steps:

  • Using a food processor (do not clean between ingredients).
  • Finely slice the torpedo rolls and set aside.
  • Finely chop bacon and put in a large, deep saute pan and put on medium heat.
  • Medium chop peppers, onions, and parsley and add to cooking bacon.
  • Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
  • Put aside to cool.
  • To open clams,place in large baking pan (s) 1 to 2" deep.
  • Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
  • Open clams, reserving the liquid for later use,and chop meat medium fine.
  • Separate and save clam shells.
  • In a large bowl,combine the clams and bacon/vegetable mix.
  • Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
  • Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
  • Bake in a 350°F oven for 20 to 25 minutes.
  • Bread crumbs should be lightly browned, and clams and vegetables tender.

CRAB-STUFFED MINI PUFFS



Crab-Stuffed Mini Puffs image

These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
CRAB FILLING:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon lemon juice
1/4 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, shredded

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.

Nutrition Facts : Calories 302 calories, Fat 26g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 554mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

Tips:

  • Use fresh crab or clam meat for the best flavor.
  • If you can't find crab or clam meat, you can use shrimp or lobster meat instead.
  • Be sure to chop the crab or clam meat finely so that it cooks evenly.
  • Don't overcook the crab or clam meat, or it will become tough.
  • Serve the deviled crab or clam puffs immediately after they are cooked.
  • Garnish the deviled crab or clam puffs with a sprinkle of paprika or parsley.

Conclusion:

Deviled crab or clam puffs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover crab or clam meat. With just a few simple ingredients, you can create a dish that is sure to impress your guests.

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