Crab Stuffed Mini Puffs Recipes

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CRAB STUFFED MINI PUFFS



Crab Stuffed Mini Puffs image

Make and share this Crab Stuffed Mini Puffs recipe from Food.com.

Provided by Just Cher

Categories     Crab

Time 50m

Yield 24 crab puffs

Number Of Ingredients 13

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped onions
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon lemon juice
1/4 teaspoon pepper
1 lb flaked crabmeat or 1 lb imitation crabmeat, if you can't get fresh- shredded

Steps:

  • In a heavy saucepan over medium-high heat, bring water, butter and salt to a boil Add flour all at once, stir until a smooth ball forms.
  • Remove from heat let stand 5 minutes.
  • Add eggs one at a time, beating well after each addition.
  • Beat until smooth and shiny.
  • Drop by tablespoonfuls 3 inchs apart on greased baking sheets.
  • Bake at 400 degrees for 25-30 minutes or until golden brown.
  • Remove to wire racks.
  • Immediately split puffs open, remove and discard soft dough from inside.
  • For Filling, combine the mayonnaise, sour cream onion, salt, dill, lemon juice and pepper in a bowl.
  • Fold in the crab.
  • Fill bottom halves of puffs, replace tops.
  • Serve immediately.

Nutrition Facts : Calories 129.9, Fat 9.1, SaturatedFat 3.8, Cholesterol 58, Sodium 390.4, Carbohydrate 6.7, Fiber 0.2, Sugar 0.8, Protein 5.3

CRAB-STUFFED MINI PUFFS



Crab-Stuffed Mini Puffs image

These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
CRAB FILLING:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon lemon juice
1/4 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, shredded

Steps:

  • In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; 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. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.

Nutrition Facts : Calories 302 calories, Fat 26g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 554mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

PARTY CRAB PUFFS



Party Crab Puffs image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 dozen.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 32mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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

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.

CREAMY CRAB-STUFFED PASTRY BITES



Creamy Crab-Stuffed Pastry Bites image

Make and share this Creamy Crab-Stuffed Pastry Bites recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 1h15m

Yield 44 appetizers

Number Of Ingredients 9

4 ounces cream cheese, softened
1/2 cup well-drained crabmeat
2 green onions, chopped
2 teaspoons dried tarragon
salt
pepper
1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
1 large egg
1 tablespoon milk

Steps:

  • Preheat oven to 400°.
  • In a bowl, mix the cream cheese, crab, onions, and tarragon; blend well.
  • Season to taste with salt and pepper.
  • Place pastry sheets on a lightly floured cutting board; roll out to a 14x10 inch rectangle.
  • Cut out 22 circles from each pastry sheet, using a 2-inch cutter.
  • In a small cup, beat egg and milk with a fork until blended.
  • Spoon 1 teaspoon crab mixture onto center of each pastry circle.
  • Brush edge of pastry with egg mixture.
  • Fold pastry in half to completely enclose filling; press edges together to seal.
  • Place on baking sheet; brush tops with remaining egg mixture.
  • Bake 12-15 minutes or until golden brown.
  • Serve immediately.

Nutrition Facts : Calories 72.8, Fat 5.3, SaturatedFat 1.7, Cholesterol 7.7, Sodium 37.3, Carbohydrate 5.2, Fiber 0.2, Sugar 0.1, Protein 1.2

PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  • Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  • Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

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