Crab Puffs Recipes

PARTY CRAB PUFFS

Steps:

• 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.

SUPER-EASY CRAB PUFFS

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a medium bowl, combine the cream cheese, sour cream, crabmeat, minced green onion, garlic, lemon zest, lemon juice, Worcestershire, and salt and pepper to taste. Mix well.
• Lightly flour a work surface. Roll out the pastry to about a 12-inch square. Cut into 16 squares.
• Fill each square with about 2 tablespoons of the crab filling.
• Fold the dough over on each side of the square to create a raised, open cup.
• Brush each pastry with the egg. Place on the prepared baking sheet.
• Bake for 20 minutes until puffed and golden.
• Sprinkle with the chopped green onion. Serve.

CRAB PUFFS

Steps:

• 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.

EASY CRAB PUFFS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
• Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
• Fill cooled puff pastries with crab mixture.

EASY CRAB PUFFS

Steps:

• combine cheese, crab meat (drained),garlic salt, mayonnaise, and butter/margerine.
• you may need to beat it with an electric mixer to make it semi-smooth.
• spread evenly between the english muffins halves.
• cut each half of english muffin into quarters.
• place the quarters on a baking sheet.
• bake at 350 degrees for 20-30 minutes, or until slightly brown.

13 BEST CRAB APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a crab appetizer in 30 minutes or less!

CRAB PUFFS

Steps:

• Combine all ingredients except wanton skins.
• Fill wanton squares with 1 teaspoon of mixture.
• Fold over making triangles.
• Moisten to seal the edges.
• Use water or egg.
• Fry in oil for 3 minutes or until browned and puffed.
• Turn once.
• Serve with Chinese Mustard.

CRAB PUFFS

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened, 3 to 4 minutes. Add flour, and cook, whisking constantly, for 1 minute. Add milk in a slow, steady stream, whisking constantly, until mixture comes to a boil. Reduce heat to low, and cook, whisking often, until mixture has thickened, about 3 minutes.
• Add crabmeat, Parmesan, minced parsley, lemon zest, and a pinch of cayenne. Remove from heat, and stir until combined. Season with salt and pepper. Spread mixture on a rimmed baking sheet, and let cool completely. (Cooled mixture can be covered and refrigerated for up to 1 day.)
• Set a wire rack over a rimmed baking sheet. Whisk eggs in a shallow dish. Place breadcrumbs in another shallow dish. Shape cooled crabmeat mixture into 1-inch balls. Working with 1 ball at a time, coat in beaten egg, then in breadcrumbs. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes.
• Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees. Working in batches, fry crab balls, turning once, until golden brown, 1 1/2 to 2 minutes. (Adjust heat as necessary to keep oil at a steady temperature.) Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt.
• Reduce heat until oil reaches 350 degrees. Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. (The capers and parsley may cause the hot oil to spatter when added to the pot.) Sprinkle puffs with capers and parsley. Serve warm.

EASY CRAB PUFFS RECIPE (CRAB RANGOON)

Steps:

• In a medium bowl, combine the crab meat with cream cheese. Season with garlic salt.
• Spoon a small amount of the crab meat mixture into the center of each wonton wrapper. Using a pastry brush, wet the edges of the wrapper and seal corners into a triangle shape.
• In a large, heavy saucepan, heat the oil until it sizzles over medium-high heat. In small batches, carefully place the puffs into the hot oil.
• Fry for 2-3 minutes, or until the puffs turn golden brown. Transfer them to a plate lined with paper towels to remove excess oil. Enjoy with sweet and sour sauce for dipping!

CRAB PUFFS

Steps:

• 1. Preheat oven to 350*. Lightly spray cookie sheet with cooking spray. Cut crescent rolls in half.
• 2. Mix the cream cheese, garlic, crab boil, and parsley until well mixed. Fold in crab meat.
• 3. Place a heaping table spoon in the middle of each crescent half and fold around crab mixture. If needed wet fingertips to seal crescents. Bake for 12 - 15 minutes until golden brown. Do not let them cool on the cookie sheet, these are to be served hot.
• 4. These can be made ahead and frozen in airtight container. UNCOOKED. When needed remove from freezer let them thaw for 10 - 20 minutes and bake as usual.

CRAB PUFFS

Steps:

• Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
• Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
• In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.

CRAB PUFFS

Steps:

• Mix ingredients and spread on muffin halves. Cut in fourths. Put on tray and put in freezer for an hour or so. When frozen, put in bag and keep in freezer. Bake frozen at 375 degrees for about 10 minutes until cheese melts.

CRAB PUFFS

Steps:

• Directions: Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened, 3 to 4 minutes. Add flour, and cook, whisking constantly, for 1 minute. Add milk in a slow, steady stream, whisking constantly, until mixture comes to a boil. Reduce heat to low, and cook, whisking often, until mixture has thickened, about 3 minutes. Add crabmeat, Parmesan, minced parsley, lemon zest, and a pinch of cayenne. Remove from heat, and stir until combined. Season with salt and pepper. Spread mixture on a rimmed baking sheet, and let cool completely. (Cooled mixture can be covered and refrigerated for up to 1 day.) Set a wire rack over a rimmed baking sheet. Whisk eggs in a shallow dish. Place breadcrumbs in another shallow dish. Shape cooled crabmeat mixture into 1-inch balls. Working with 1 ball at a time, coat in beaten egg, then in breadcrumbs. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes. Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees. Working in batches, fry crab balls, turning once, until golden brown, 1 1/2 to 2 minutes. (Adjust heat as necessary to keep oil at a steady temperature.) Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt. Reduce heat until oil reaches 350. Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. (The capers and parsley may cause the hot oil to spatter when added to the pot.) Sprinkle puffs with capers and parsley. Serve warm.