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Party Crab Puffs

 Party Crab Puffs
"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
96 ServingsPrep: 45 min. Bake: 20 min./batch

Ingredients

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

Directions

  • 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.
  • 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.
  • In a large bowl, combine filling ingredients. Just before serving,

2 of 2

Party Crab Puffs (continued)

Directions (continued)

  • spoon 1 teaspoonful filling into each puff; sprinkle with parsley if
  • desired. Replace tops. Yield: 8 dozen.
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.