Crab Puffs Recipe
Crab Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you're looking for a scrumptious way to get a party started, bring out a tray of these cheesy crab puffs. They bake up golden brown and taste wonderful right out of the oven. Try serving them with soup instead of bread or crackers.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1 cup plus 1 tablespoon water
  • 1/2 cup butter
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon hot pepper sauce
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 cups (8 ounces ) shredded Swiss cheese
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Directions

In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce 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 smooth and shiny. Stir in the cheese and crab.
Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 4 dozen.
Originally published as Crab Puffs in Country Woman January/February 2005, p33

Nutritional Facts

3 piece: 162 calories, 11g fat (6g saturated fat), 90mg cholesterol, 292mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 9g protein.

  • 1 cup plus 1 tablespoon water
  • 1/2 cup butter
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon hot pepper sauce
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 cups (8 ounces ) shredded Swiss cheese
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  1. In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce 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 smooth and shiny. Stir in the cheese and crab.
  2. Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 4 dozen.
Originally published as Crab Puffs in Country Woman January/February 2005, p33

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Himalayan Chef User ID: 9304165 277102
Reviewed Nov. 1, 2017

"Question: How far in advance can this batter be made?"

MY REVIEW
doglover06 User ID: 8035416 131029
Reviewed Oct. 14, 2014

"Can these be made the night before and then reheated in the microwave?"

MY REVIEW
devildog1 User ID: 5085639 130319
Reviewed Oct. 1, 2013

"I'm rating this a 5 star cause I just made them for a tailgate party this past Sunday and the guys went CRAZY! We dipped them in my homemade chili... WOW! Fabulous-"

MY REVIEW
mecooper86 User ID: 4820725 65921
Reviewed Sep. 30, 2013

"OMG, this recipe was so good! I'm not sure where you went wrong, MaryBrehm, but my puffs turned out perfectly. I even took them to my alma mater football tailgate on Saturday. They were a hit!"

MY REVIEW
marybrehm User ID: 2047642 78827
Reviewed Dec. 29, 2011

"Wow! Where did I go wrong? The batter was as thin as pancake batter. These never did puff up like the photo. Is this supposed to use self-rising flour or baking soda/powder? In frustration I poured the batter into a pie pan and baked it. It turned out somewhat like a quiche. It does have a wonderful flavor."

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