Crab Puffs Recipe
Crab Puffs Recipe photo by Taste of Home
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Crab Puffs Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 16 servings


  • 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 eggs
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Nutritional Facts

3 piece: 162 calories, 11g fat (6g saturated fat), 90mg cholesterol, 292mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 9g protein.


  1. 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.
  2. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab.
  3. 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. Yield: about 4 dozen.
Originally published as Crab Puffs in Country Woman January/February 2005, p33

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doglover06 User ID: 8035416 131029
Reviewed Oct. 14, 2014

"Can these be made the night before and then reheated in the microwave?"

devildog1 User ID: 5085639 130319
Reviewed Oct. 1, 2013

"I'm rating this a 5 star cause I just made them for a tailgate party this past Sunday and the guys went CRAZY! We dipped them in my homemade chili... WOW! Fabulous-"

mecooper86 User ID: 4820725 65921
Reviewed Sep. 30, 2013

"OMG, this recipe was so good! I'm not sure where you went wrong, MaryBrehm, but my puffs turned out perfectly. I even took them to my alma mater football tailgate on Saturday. They were a hit!"

marybrehm User ID: 2047642 78827
Reviewed Dec. 29, 2011

"Wow! Where did I go wrong? The batter was as thin as pancake batter. These never did puff up like the photo. Is this supposed to use self-rising flour or baking soda/powder? In frustration I poured the batter into a pie pan and baked it. It turned out somewhat like a quiche. It does have a wonderful flavor."

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