King Crab Puffs Recipe

King Crab Puffs Recipe photo by Taste of Home

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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!”

This recipe is:

Diabetic Friendly

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King Crab Puffs Recipe

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

Yield: 48 Servings

30 20 50

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.

Nutritional Facts 1 crab puff equals 44 calories, 3 g fat (2 g saturated fat), 30 mg cholesterol, 70 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 lean meat, 1/2 fat.

Originally published as King Crab Puffs in Simple & Delicious November/December 2007, p41