Cheddar Crab Puffs Food

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.

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.

CHEDDAR-CRAB PUFFS

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.

CHEDDAR-CRAB PUFFS

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.

HOT CHEDDAR-CRAB DIP

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.

BACON CHEDDAR PUFFS

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.

KING CRAB PUFFS

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.

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.