Crab Puffs Food

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.

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.

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:

• 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.

EASY CRAB PUFFS

Steps:

• combine cheese, crab meat (drained),garlic salt, mayonnaise, and butter/margerine.
• you may need to beat it with an electric mixer to make it semi-smooth.
• spread evenly between the english muffins halves.
• cut each half of english muffin into quarters.
• place the quarters on a baking sheet.
• bake at 350 degrees for 20-30 minutes, or until slightly brown.

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.

CRAB PUFFS

Steps:

• Preheat the oven to 375°F. Grease a mini muffin tin all over, even the top, set aside.
• Place the crab, mayonnaise, dijon, garlic, paprika, parsley, salt, and pepper in a medium-sized bowl. Gently mixed together until combined, set aside.
• Unroll the dough onto a clean work surface and cut as evenly as you can into 24 equal square pieces. Press each piece into a section of the mini muffin tin, pressing down to form into the tin.
• Fill the cups with the crab mixture evenly. Bake for 11-13 minutes until golden brown.
• Let cool for a couple minutes in the tin, then transfer to a wire rack to cool until ready to eat.
• Garnish with more chopped parsley if desired.

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.

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

CRAB PUFFS

Steps:

• Make sure to thaw puff pastry before starting. Carefully unfold the puff pastry sheets as soon as they are thawed. (If puff pastry has to wait for you to make the filling, cover it with a couple of sheets of damp paper towel to keep from drying out.)
• Preheat the oven to 400­° and lightly grease a mini muffin pan.
• Dice onion, bell pepper, and mince garlic. Preheat a small cooking pan over medium heat and sauté onion and bell pepper with a little bit of olive oil.
• When the veggies are completely softened, mix in garlic, and let it cook until fragrant. Transfer cooked veggies into a mixing bowl.
• Add remaining ingredients for the filling to the mixing bowl with veggies and use a spatula or a fork to mix everything thoroughly.
• Roll out the puff pastry sheets to about 12x12 size squares. Use a pizza cutter or a knife to cut each puff pastry sheet into 16 squares each.
• Fit each square into the cup of the prepared mini muffin pan, forming a little cup out of the pastry square. (You will need to work in batches, so make sure to cover the pastry with damp paper towel in between batches to prevent it from drying out.)
• Fill each pastry square with slightly less than 1 1/2 tablespoons of crab mixture. (I use a #40 cookie scoop to get even amount each time and fill it slightly less than full.)
• Bake for about 17 minutes, until pastry is golden brown. (Repeat with remaining pastry and filling.)

CRAB PUFFS

Steps:

• 1. Preheat oven to 350*. Lightly spray cookie sheet with cooking spray. Cut crescent rolls in half.
• 2. Mix the cream cheese, garlic, crab boil, and parsley until well mixed. Fold in crab meat.
• 3. Place a heaping table spoon in the middle of each crescent half and fold around crab mixture. If needed wet fingertips to seal crescents. Bake for 12 - 15 minutes until golden brown. Do not let them cool on the cookie sheet, these are to be served hot.
• 4. These can be made ahead and frozen in airtight container. UNCOOKED. When needed remove from freezer let them thaw for 10 - 20 minutes and bake as usual.

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!