Party Crab Puffs Recipe

Party Crab Puffs RecipePhoto by: Taste of Home Party Crab Puffs Recipe Rating 5

"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

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Party Crab Puffs Recipe
  • Prep: 45 min. Bake: 20 min./batch
  • Yield: 96 Servings
45 20 65

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 4 hard-cooked 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

Directions

  • 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 in. 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. Yield: 8 dozen.

Nutritional Facts 1 crab puff equals 30 calories, 2 g fat (1 g saturated fat), 23 mg cholesterol, 32 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Originally published as Crab Puffs in Taste of Home December/January 2010, p16

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Reviews for Party Crab Puffs (7)

Party Crab Puffs Recipe

Party Crab Puffs

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Reviewed on Jan. 03, 2012 by pbarker4149@embarqmail.com

These are wonderful and easy to make however, if you fill them ahead of time they get soggy. It's a bit of a hassel when you have guests and have to leave them to fill the puffs.


Reviewed on Jan. 02, 2012 by wildviolets101

VERY good, and you can add or subtract whatever you do or don't like without compromising this really good recipe...and can also make them either bigger or smaller, depending on how you like them!!

Good Recipe!!! And Thanks for sharing it with all of us out here :)


Reviewed on Jan. 01, 2012 by zbcustom

I have made this several times. I fill them with different fillings, so everyone gets one they like.


Reviewed on Dec. 24, 2011 by marnie12

Excellent! Definitely not 96 portions, more like 75. Making the mini puffs is a little too time consuming, would probably fill little phyllo shells instead. Also would cut back the grated onion to one tbsp,but maybe I just had a strong onion!


Reviewed on Dec. 18, 2011 by 95037

Fantastically EASY and DELICIOUS recipe. The choux pastry does not make 96 though. Perhaps mine were a bit larger than the recipe submitter, although I put 'quarter' to 'half-dollar' size dollops on my cookie sheets. Great tasting filling even without the horseradish (spouse does not like it at all). I'll certainly be putting this in my 'go to' list of appetizers for anytime of the year.


Reviewed on Jan. 11, 2010 by bamc626

This was a very easy filling to make. I filled phyllo shells for a quick appetizer. Everyone loved these little bites.


Reviewed on Jan. 01, 2010 by kc2295

These are really easy to make and taste great.

 
 
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