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King Crab Puffs

 King Crab Puffs
“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!”
48 ServingsPrep: 30 min. Bake: 20 min./batch


  • 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


  • 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.

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King Crab Puffs (continued)

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.