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

King Crab Puffs Recipe

Publisher Photo
“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!”
TOTAL TIME: Prep: 30 min. Bake: 20 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min./batch
MAKES: 48 servings

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

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.

Directions

  1. In a small bowl, combine the crab, onions, cheese, Worcestershire sauce and mustard; set aside.
  2. 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.
  3. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in crab mixture.
  4. 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.
Originally published as King Crab Puffs in Simple & Delicious November/December 2007, p41

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.

Reviews for King Crab Puffs

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 14, 2012

This was very bland, even after adding some Old Bay and Cayanne. What a waste of time and ingredients.

MY REVIEW
Reviewed Jan. 17, 2010

I used good quality crab that I had frozen and it should have been good. The result was mildly fishy and too much dough and bland.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT