Show Subscription Form

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

Party Crab Puffs Recipe

Read Reviews (8)
4.78 8
Publisher Photo
"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
TOTAL TIME: Prep: 45 min. Bake: 20 min./batch
MAKES:96 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min./batch
MAKES: 96 servings


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 eggs
  • 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

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.


  1. Preheat oven to 400°. 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 heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  2. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 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.
  3. In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops. Yield: 8 dozen.
Originally published as Crab Puffs in Taste of Home December/January 2010, p16

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.

Reviews for Party Crab Puffs(8)

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
Reviewed Aug. 2, 2013

this was good will make again.

Reviewed Jan. 3, 2012

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 Jan. 2, 2012

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 Jan. 1, 2012

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

Reviewed Dec. 24, 2011

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!

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT