Nutrition Facts

  • One serving:
  • 1 crab puff
  • Calories:
  • 44
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 70 mg
  • Carbohydrate:
  • 2 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 1/2 lean meat, 1/2 fat.


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King Crab Puffs

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“My Mom loved entertaining when I was growing up and often made this recipe for her many parties,” recalls Krisann Anderson in Forest Lake, Minnesota. “It was a favorite!”

SERVINGS: 48

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 30 min. Bake: 20 min./batch

Ingredients:

  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 3 green onions, chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs

Directions:

In a small bowl, combine the crab, onions, cheese, Worcestershire sauce and mustard; set aside. In a large 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 mixture is smooth and shiny. Stir in crab mixture.
    Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 4 dozen.


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