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Crab-Stuffed Mini Puffs

 Crab-Stuffed Mini Puffs
These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties.
12 ServingsPrep: 25 min. Bake: 25 min.


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pepper
  • 2 packages (8 ounces each) imitation crabmeat, shredded


  • In a heavy saucepan over medium heat, bring water, butter and salt to
  • a boil. Add flour all at once; 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. Beat until smooth and shiny.
  • Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake
  • at 400° for 25-30 minutes or until golden brown. Remove to wire
  • racks. Immediately split puffs open; remove and discard soft dough
  • from inside. Cool puffs completely.
  • For filling, combine the mayonnaise, sour cream, onion, salt, dill,

2 of 2

Crab-Stuffed Mini Puffs (continued)

Directions (continued)

  • lemon juice and pepper in a bowl. Fold in the crab. Fill bottom
  • halves of puffs; replace tops. Serve immediately. Yield: 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 302 calories, 26 g fat (8 g saturated fat), 107 mg cholesterol, 554 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.