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King Crab Puffs

“My Mom loved entertaining when I was growing up and often made this recipe for her many parties,” recalls Krisann Anderson in Forest Lake, Minnesota. “It was a favorite!”
  • Total Time
    Prep: 30 min. Bake: 20 min./batch
  • Makes
    4 dozen


  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 3 green onions, chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs


  • In a small bowl, combine the crab, onions, cheese, Worcestershire sauce and mustard; set aside.
  • In a large saucepan, bring water, butter and salt 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 mixture is smooth and shiny. Stir in crab mixture.
  • Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts
1 each: 44 calories, 3g fat (2g saturated fat), 30mg cholesterol, 70mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 lean meat, 1/2 fat.
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Average Rating:
  • vilia
    Feb 14, 2012

    This was very bland, even after adding some Old Bay and Cayanne. What a waste of time and ingredients.

  • HBcook
    Jan 17, 2010

    I used good quality crab that I had frozen and it should have been good. The result was mildly fishy and too much dough and bland.