Hot Crabmeat Puffs Recipes

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.

HOT CRABMEAT PUFFS

Steps:

• Preheat oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; mix well. Reduce heat to low. Cook until mixture forms a ball, stirring constantly. Remove from heat. Add eggs, 1 at a time, beating with wooden spoon after each addition until well blended. Drop rounded teaspoonfuls of dough onto lightly greased baking sheets.
• Bake 30 to 35 minutes or until golden brown. Immediately remove from baking sheets to wire racks. Reduce oven temperature to 375°F.
• Mix cream cheese, milk, horseradish, salt and pepper in medium bowl until well blended. Add imitation crabmeat, almonds and onion; mix lightly. Cut tops from cream puffs; fill with the crabmeat mixture. Replace tops. Return to baking sheets. Bake an additional 10 minutes or until heated through.

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.

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:

• 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 APPETIZERS

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.

BEER PUFFS WITH CRABMEAT FILLING

Steps:

• Preheat oven to 450°F.
• Bring beer and butter to boil. When butter melts, add flour and salt all at once.
• Cook over low heat, stirring until mixture leaves sides of pan. Remove from heat; beat in 1 egg at a time until dough is shiny. Drop by teaspoonfuls 1 inch apart on buttered baking sheet.
• Bake 10 minutes at 450°F Reduce temperature to 350°F; bake 10 minutes longer until browned and free of moisture.
• Cool, split and fill with crabmeat mixture or other desired filling.

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.

HOT CRABMEAT PUFFS

Steps:

• Miniature Cream Puffs: Preheat oven to 400°. Bring water and margarine to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms a ball. Add eggs, one at a time, beating until smooth. Drop teaspoonfuls of batter onto ungreased baking sheet. Bake for 30-35 minutes and remove from baking sheet. Crabmeat Filling: Lower oven temperature to 375°. Combine cream cheese, milk, horseradish sauce, and pepper; mix until well blended. Stir in crabmeat, almonds, and onion. To assemble cream puffs, cut tops from cream puffs and fill with crab mixture. Replace tops. Bake 10 minutes and serve. Note: Easier than it looks. Be sure to make cream puffs small.