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Crab Puffs

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.
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    about 4 dozen


  • 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 large eggs
  • 2 cups shredded Swiss cheese
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed


  • 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.
Nutrition Facts
3 piece: 162 calories, 11g fat (6g saturated fat), 90mg cholesterol, 292mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 9g protein.
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Average Rating:
  • Christine
    Feb 24, 2018

    I haven’t made these yet, but I have a question. Is one tablespoon ground mustard correct? Is that dry mustard? Seems like a lot.

  • Himalayan Chef
    Nov 1, 2017

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

  • doglover06
    Oct 14, 2014

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

  • devildog1
    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-

  • mecooper86
    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!

  • marybrehm
    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.