Save on Pinterest

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
  • Total Time
    Prep: 45 min. Bake: 20 min./batch
  • Makes
    8 dozen

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • FILLING:
  • 4 hard-boiled large 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 1 egg 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, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.
Nutrition Facts
1 each: 30 calories, 2g fat (1g saturated fat), 23mg cholesterol, 32mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Reviews

Click stars to rate
Average Rating:
  • Marla
    Jan 7, 2020

    These sound wonderful ! I use some shrimp or lobster paste base ( amazon , Costco or some higher end grocery stores carry more than chicken and beef ) to the water when making my chou paste . Or chicken mushroom beef vegetarian depending on my savory filling . Add far less than you think . Keep tasting it until it’s to your preference before you add the butter and flour .

  • Carmen
    Nov 5, 2018

    I make a similar puff altho I dont use eggs unless I am making a deviled egg filling.. I use spring onion instead of reg onion, a dash of soy sauce (just a dash) some finely chopped celery and a squeeze of fresh lemon. I have also added a small dash of cayenne, grated Parmesan and capers at times. These puffs are also great with a chicken salad filling shredded rotisserie chicken, mayo, finely chopped celery, spring onion, and either chopped cashews or peanuts. The possibilities are endless really

  • No_Time_To_Cook
    Dec 28, 2015

    These were ok... presentation is nice, but was not crazy about the filling.

  • Deidrekerwin
    Dec 26, 2015

    I was so disappointed with this recipe. The puff pastry part was fine. Just make sure you don't drop the batter too large otherwise it won't cup correctly. However the filing was awful. It didn't taste like crab filling at all. It was more like egg salad with a hint of crab. I would only put in 1 maybe 2 eggs. Not 4. And the cream cheese was a bit too filling in my opinion.

  • LBurkey
    Nov 15, 2015

    These are pretty to look at and are a light appetizer for a party. I didn't get 8 dozen, but they made about half of that. Very nice appetizer.

  • Highcountrygardener
    Apr 21, 2014

    I use to make these as cream puffs with pudding inside. Makes a great dessert

  • earmark
    Apr 21, 2014

    I've made this same basic puff recipe since the 70s and filled them with tuna or chicken salad...never had them get soggy, even when they were filled the evening before an event. Can't wait to try the crab filling next time!

  • MareUT
    Apr 21, 2014

    I had made the puffs, previously, but, as pbarker said, they got soggy the longer they sat. Everyone still enjoyed them. I used the filling to stuff mushrooms, for a 45th anniversary party last month. I omitted the eggs and finely chopped some of the mushroom stems, in their place. I lowered the oven temp to 350º and baked them for the same amount of time. Everyone loved them. Even as they got cold, they were still great.

  • sammymaya
    Aug 2, 2013

    this was good will make again.

  • pbarker4149
    Jan 3, 2012

    These are wonderful and easy to make however, if you fill them ahead of time they get soggy. It's a bit of a hassel when you have guests and have to leave them to fill the puffs.