Party Crab Puffs Recipes

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:

• 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.

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.

13 BEST CRAB APPETIZERS

Steps:

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

PARTY CRAB PUFFS

Steps:

• 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 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.
• Drop by teaspoonfuls 2 inches apart onto greased baking sheets.
• Bake at 400° for 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 the filling ingredients.
• Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired.
• Replace tops.

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.

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.

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!

FRIED CRAB PUFFS

Steps:

• Into a large size bowl stir together the Bisquick, Parmesan Cheese, Scallions and the Crabmeat.
• In a small bowl, whisk together the egg, water, salt, pepper, Worcestershire and Tabasco then pour the mixed liquid into the Bisquick and Crab mixture folding through gently until all ingredients are well combined
• Heat oil until very hot, one tablespoon at a time drop crab puffs into the oil, rolling the puffs around using a slotted spoon until golden brown on all sides, transfer to a paper towel to absorb excess grease, serve alongside Mustard Dip garnished with some fresh parsley
• Crab puffs may be frozen in a long container between sheets of Freezer Paper, thawed in the refrigerator overnight then baked in a preheated 350 degree oven for 12-15 minutes
• Preparing the Mustard Dip: Stir together the Sour Cream, Dijon Mustard, and Fresh Lemon Juice