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Crab Puffs Recipe

Crab Puffs Recipe

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. YIELD:16 servings


  • 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.

Nutritional Facts

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

Reviews for Crab Puffs

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Himalayan Chef
Reviewed Nov. 1, 2017

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

Reviewed Oct. 14, 2014

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

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-"

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!"

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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