Best 8 Party Crab Puffs Recipes

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Indulge in a delightful culinary journey with our party crab puffs, a symphony of flavors and textures that will tantalize your taste buds. These bite-sized morsels, featuring a delicate cream cheese filling enveloped in a crispy wonton wrapper, are perfect for any celebratory occasion. As you delve into the recipes provided in the article, you'll discover variations that cater to diverse preferences, including a classic crab puff recipe, a spicy crab puff recipe that packs a flavorful punch, and a vegetarian crab puff recipe that offers a delightful plant-based alternative. Each recipe is meticulously explained with step-by-step instructions, ensuring that both novice and experienced cooks can effortlessly create these delectable treats.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

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.

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

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

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.

EASY CRAB PUFFS



Easy Crab Puffs image

this is an awesome recipe. I'm not sure where it came from, but I make it all the time, and it's so simple.

Provided by meatymeatball

Categories     Crab

Time 35m

Yield 48 quarters

Number Of Ingredients 6

1 (5 ounce) jar old English cheese, made by kraft (velveeta or any other cheese spread will work also)
6 English muffins, sliced
1 can real crabmeat or 1 can imitation crabmeat
1 teaspoon garlic salt
2 tablespoons mayonnaise
1/2 cup butter or 1/2 cup margarine

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.

Tips:

  • Use fresh crab meat: Fresh crab meat has a sweeter and more delicate flavor than canned crab meat. If you can, try to get your hands on some fresh crab meat for the best results.
  • Don't overmix the batter: Overmixing the batter will make the crab puffs tough. Mix the batter just until the ingredients are combined.
  • Cook the crab puffs until they are golden brown: The crab puffs should be cooked until they are golden brown on the outside and cooked through on the inside. This will ensure that they are crispy and delicious.
  • Serve the crab puffs with your favorite dipping sauce: Crab puffs are delicious served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Crab puffs are a delicious and easy-to-make appetizer that is perfect for any party or gathering. They are made with a simple batter that is filled with crab meat, and then fried until they are golden brown. Crab puffs can be served with a variety of dipping sauces, and they are sure to be a hit with your guests.

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