Cheddar Crab Puffs Recipes

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CRAB PUFFS



Crab Puffs image

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.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 4 dozen.

Number Of Ingredients 10

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 large eggs
2 cups shredded Swiss cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

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.

Nutrition Facts : Calories 162 calories, Fat 11g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

KING CRAB PUFFS



King Crab Puffs image

"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!"

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 4 dozen.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

EASY CRAB PUFFS



Easy Crab Puffs image

Easy crab and cream cheese filling for these cream puff pastries make a impressive appetizer for any occasion.

Provided by N Morski

Time 40m

Yield 12

Number Of Ingredients 11

1 cup water
½ cup salted butter
1 cup all-purpose flour
4 large eggs, beaten
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
¼ cup finely chopped celery
2 tablespoons minced onion
¼ teaspoon garlic powder
1 dash soy sauce
1 (12 ounce) package imitation crabmeat

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.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 13.3 g, Cholesterol 110.6 mg, Fat 17.1 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.2 g, Sodium 378.7 mg, Sugar 2.1 g

CRAB PUFFS



Crab Puffs image

These decadent deep-fried puffs are filled with crabmeat and cream cheese. Dip them in your favorite Asian-style sauce and loosen your belt buckle!

Provided by TISHNERIC

Categories     Appetizers and Snacks     Seafood     Crab

Time 45m

Yield 16

Number Of Ingredients 5

1 quart oil for deep frying
1 pound cooked crabmeat
1 (8 ounce) package cream cheese, softened
2 teaspoons garlic salt
2 (16 ounce) packages small won ton wrappers

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.

Nutrition Facts : Calories 292 calories, Carbohydrate 33.1 g, Cholesterol 42 mg, Fat 11.6 g, Fiber 1 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 695.5 mg

CHEDDAR CHEESE PUFFS



Cheddar Cheese Puffs image

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.

Provided by Julia Moskin

Categories     appetizer, side dish

Time 45m

Yield 36 puffs

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
  • Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
  • Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
  • Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams

HOT CHEDDAR-CRAB DIP



Hot Cheddar-Crab Dip image

Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base-smoother than the standard cream cheese. The result will be the hit of the party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 15

8 tablespoons (1 stick) unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
6 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon cayenne pepper
2 teaspoons dry mustard
4 ounces sharp white cheddar cheese, shredded (1 cup)
2 tablespoons fresh lemon juice, plus freshly grated zest of 1 lemon
2 teaspoons Worcestershire sauce
10 ounces lump crabmeat, picked over
2 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 loaf rustic bread (about 1 pound), trimmed of crust and torn into 1-inch pieces (4 to 5 cups)
Baguette slices, toasted, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
  • Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
  • Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.

CHEDDAR-CRAB PUFFS



Cheddar-Crab Puffs image

Egg keeps these rich appetizers from being too heavy. Freeze a batch up to 1 month before your holiday party, reheat in the oven, and serve warm without all the fuss.

Categories     cheddar puff     crab puffs     make ahead appetizers     easy appetizer recipes     holiday appetizer recipes     make ahead dishes

Time 40m

Yield 1 dozen

Number Of Ingredients 8

3/4 c. water
4 tbsp. butter
salt
pepper
3/4 c. all-purpose flour
3 large eggs
1 c. extra-sharp Cheddar cheese
6 oz. crabmeat

Steps:

  • Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment paper.
  • In 3-quart saucepan, combine water, margarine, and 1/4 teaspoon each salt and freshly ground black pepper. Heat to boiling on medium. Remove from heat. Add flour and stir until ball forms. Stir in eggs, 1 at a time, until dough is smooth and shiny. Stir in Cheddar and crab.
  • With tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1 inch apart. Bake 25 to 30 minutes or until golden brown, switching sheets on racks halfway through. Serve warm. To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 degree F oven 8 to 10 minutes.

Nutrition Facts : Calories 75 calories

CHEDDAR-CRAB PUFFS



CHEDDAR-CRAB PUFFS image

Categories     Shellfish

Yield YIELD 3-1/2 DOZEN

Number Of Ingredients 8

3/4 cup water
4 tablespoons margarine or butter, cut up
Salt
Pepper
3/4 cup all-purpose flour
3 large eggs
1 cup (4 ounces) extra-sharp Cheddar cheese, shredded
6 ounces crabmeat, picked over

Steps:

  • 1 - Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment paper. 2 - In 3-quart saucepan, combine water, margarine, and 1/4 teaspoon each salt and freshly ground black pepper. Heat to boiling on medium. 3 - Remove from heat. Add flour and stir until ball forms. Stir in eggs, 1 at a time, until dough is smooth and shiny. Stir in Cheddar and crab. 4 - With tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1 inch apart. 5 - Bake 25 to 30 minutes or until golden brown, switching sheets on racks halfway through. Serve warm. 6 - To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 degree F oven 8 to 10 minutes.

BACON CHEDDAR PUFFS



Bacon Cheddar Puffs image

Make and share this Bacon Cheddar Puffs recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 40m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup sharp cheddar cheese, shredded
8 slices bacon, cooked crisp and crumbled
1/2 teaspoon onion salt or 1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine milk and butter in medium saucepan.
  • Cook over medium heat, stirring frequently until utter is melted and mixture is simmering.
  • Add flour, stir until mixture forms a ball.
  • Remove from heat.
  • Beat in 1 egg at a time until mixture is smooth.
  • Stir in remaining ingredients; mix well.
  • Drop heaping teaspoons of mixture onto greased baking sheet.
  • Bake in preheated 350 degree oven for 25 minutes or until puffed and golden brown.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 72.2, Fat 5.4, SaturatedFat 2.6, Cholesterol 34.6, Sodium 81.7, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 2.7

CRAB PUFFS APPETIZERS



Crab Puffs Appetizers image

you can prepare these ahead and freeze just remove from freezer without defrosting and bake until crisp, great to have handy in your freezer for unexpected guests

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 40m

Yield 48 serving(s)

Number Of Ingredients 9

1 (6 1/2 ounce) can crabmeat
1/2 cup sharp cheddar cheese, grated
3 green onions, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/2 cup butter
1/4 teaspoon salt or 1/4 teaspoon seasoning salt
1 cup flour
4 eggs

Steps:

  • Preheat oven to 400 degrees F.
  • in a medium bowl combine crab, cheese, onions, Worcestershire sauce and dry mustard; mix well.
  • In a large saucepan combine butter and salt; bring to a boil then remove from heat, and add flour, beating until mixture forms a ball.
  • Add in eggs one at a time, beating after each.
  • Blend in crab mixture, mix well.
  • Drop by small teaspoonfuls onto ungreased baking sheet (at this point, puffs can be frozen on baking sheet).
  • Bake 15 minutes, then reduce heat to 350 degrees F, and bake for 10 minutes more.
  • Note: unbaked puffs can be frozen on a baking sheet, and transfered to plastic freezer bags; bake WITHOUT defrosting at 375 until crisp.

Nutrition Facts : Calories 41.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 25.6, Sodium 72.3, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 1.8

CRAB PUFFS



Crab Puffs image

Fried capers and parsley cut through the richness of these mini crab puffs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 14

2 ounces (4 tablespoons) unsalted butter
1/4 cup minced shallot (from 2 shallots)
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups whole milk
4 ounces lump crabmeat
1 ounce Parmesan cheese, grated (1/3 cup)
1 tablespoon minced fresh flat-leaf parsley plus 1/4 cup whole leaves, for garnish
1/2 teaspoon finely grated lemon zest
Cayenne pepper
Coarse salt and freshly ground pepper
3 large eggs
1 1/2 cups fresh breadcrumbs
Vegetable oil, for frying
2 tablespoons large brine-packed capers, rinsed and dried, for garnish

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.

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