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

Party Crab Puffs Recipe

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4.5 14 15
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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 all-purpose flour
  • 4 large eggs
  • 4 hard-cooked large 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 each: 30 calories, 2g fat (1g saturated fat), 23mg cholesterol, 32mg sodium, 1g carbohydrate (trace sugars, trace fiber), 1g 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

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Reviewed Dec. 28, 2015

"These were ok... presentation is nice, but was not crazy about the filling."

Reviewed Dec. 26, 2015

"I was so disappointed with this recipe. The puff pastry part was fine. Just make sure you don't drop the batter too large otherwise it won't cup correctly. However the filing was awful. It didn't taste like crab filling at all. It was more like egg salad with a hint of crab. I would only put in 1 maybe 2 eggs. Not 4. And the cream cheese was a bit too filling in my opinion."

Reviewed Nov. 15, 2015

"These are pretty to look at and are a light appetizer for a party. I didn't get 8 dozen, but they made about half of that. Very nice appetizer."

Reviewed Apr. 21, 2014

"I use to make these as cream puffs with pudding inside. Makes a great dessert"

Reviewed Apr. 21, 2014

"I've made this same basic puff recipe since the 70s and filled them with tuna or chicken salad...never had them get soggy, even when they were filled the evening before an event. Can't wait to try the crab filling next time!"

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