13 BEST CRAB APPETIZERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a crab appetizer in 30 minutes or less!
Nutrition Facts :
PARTY CRAB PUFFS
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
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
An appetizer so elegant, no one will believe it's homemade! With just a handful of everyday ingredients, these Crab Puffs are sure to win everyone over.
Provided by Aimee Shugarman
Categories Appetizers
Time 23m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 puff, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CRABMEAT PUFF FOR 2
This recipe evolved because I could not afford (nor find) fresh crabmeat for a recipe I had pulled out of the paper. It sounds like a lot of ingredients, but comes together quickly. Hope you enjoy it!
Provided by Darkhunter
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray 1 qt baking dish with non-stick spray.
- Melt butter in a large skillet over medium heat. Add onion, celery and green pepper. Saute until onions are translucent, about 6 minutes. Stir frequently.
- Add flour and stir until blended with vegetables. Add Old Bay and stir once more. Gradually add milk while stirring constantly until thick. Remove from heat.
- Add egg, salt, peppers and crabmeat. Stir to blend.
- Place mixture into casserole dish. Sprinkle with cheese.
- Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.
Nutrition Facts : Calories 464.1, Fat 19.1, SaturatedFat 10, Cholesterol 283.1, Sodium 1390.1, Carbohydrate 21.7, Fiber 1.4, Sugar 2.7, Protein 50
CRAB PUFFS
These homemade Crab Puffs are absolutely addicting, filled with an unbelievably delicious creamy crab mixture that's made with lump crab meat, like cream cheese, parmesan cheese, veggies, and SO much more.
Provided by lyuba
Categories Appetizer
Time 37m
Number Of Ingredients 14
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.)
Nutrition Facts : Calories 142 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CRAB APPETIZER NAPOLEONS
Steps:
- Heat the oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
- Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
- Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.
CRAB STRUDEL
Steps:
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
- Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
- Melt 10 tablespoons of butter in a small pan and set aside.
- Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
- Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
HOT CRABMEAT PUFFS
These savory cream puffs are filled with a cream cheese, crab and almond mixture and baked for an elegant hot appetizer.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield Makes about 3 dozen cream puffs or 36 servings, 1 cream puff each.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CRAB STUFFED MINI PUFFS
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
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
CREAMY CRAB-STUFFED PASTRY BITES
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
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
CRABMEAT PUFFS
Make and share this Crabmeat Puffs recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 35m
Yield 20 wontons
Number Of Ingredients 7
Steps:
- Mix chopped crabmeat, cream cheese, salt and garlic powder.
- Place heaping teaspoonful crabmeat mixture in center of wonton skin.
- Top with another wonton skin; press edges to seal.
- Brush dab of egg on center of each side of puff.
- Make a pleat on each edge, pressing to seal.
- Repeat with remaining wonton skins.
- Heat vegetable oil in wok to 350 degrees.
- Fry 4 or 5 puffs at a time until golden brown. Drain on paper towel.
- Serve with sweet and sour sauce or plain.
Nutrition Facts : Calories 88.7, Fat 3.6, SaturatedFat 2, Cholesterol 23.1, Sodium 249.8, Carbohydrate 10.4, Fiber 0.3, Protein 3.5
CRABMEAT PUFFS
This recipe is not exactly crab rangoon,but it's very similar.I like to add green onions or chives to the crab mixture.
Provided by Dale Goodman
Categories < 15 Mins
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Drain crabmeat thoroughly; remove cartilage. Remove excess water by squeezing crabmeat;chop.
- Mix crabmeat,cream cheese,salt and garlic powder.
- Brush wonton skin with egg.Place heaping teaspoonful of crabmeat mixture in center of wonton skin.
- (Cover remaining skins with plastic wrap to keep them pliable.) Top with another wonton skin; press edges to seal.
- Brush egg on center of each side of puff.Make a pleat on each of 4 sides,pressing to seal.
- Repeat with remaining wonton skins.
- (Cover puffs with plastic wrap to keep them from drying out.) When puffs are room temperature, heat vegetable oil (1 1/2 inches) in wok to 350 degrees ( I use a deep fryer). Fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times; drain on paper towels.
- Serve with a sweet and sour sauce if desired.
Nutrition Facts : Calories 1748.6, Fat 70.9, SaturatedFat 40.1, Cholesterol 560, Sodium 4064.9, Carbohydrate 190.8, Fiber 5.8, Sugar 0.9, Protein 81.3
CRAB PUFFS
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
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
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
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
MIRACLE WHIP CRAB PUFFS RECIPE
Put a tangy zip into a classic crab puff with the MIRACLE WHIP Crab Puffs Recipe! Combine butter, flour and eggs for some tasty, puffy pastries. MIRACLE WHIP Crab Puffs are perfect for potlucks, pregaming and more!
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes about 3 dozen cream puffs or 18 servings, 2 filled cream puffs each.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; cook on low heat until mixture forms a ball, stirring vigorously. Remove from heat. Add eggs, 1 at a time, beating well after each addition. Drop rounded teaspoonfuls of batter onto ungreased baking sheet.
- Bake 30 to 35 min. or until golden brown. Remove immediately from baking sheet; cool.
- Mix crabmeat, olives, green pepper, dressing and hot pepper sauce. Cut tops from cream puffs; fill evenly with crabmeat mixture, using about 1-1/2 tsp. of the crabmeat mixture for each cream puff. Replace tops. Store leftover cream puffs in rerigerator.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 85 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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