CRAB PUFFS
If you're looking for a scrumptious way to get a party started, bring out a tray of these cheesy crab puffs. They bake up golden brown and taste wonderful right out of the oven. Try serving them with soup instead of bread or crackers.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162 calories, Fat 11g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
SUPER-EASY CRAB PUFFS
A good savory appetizer can be hard to find, especially when you don't want to spend all afternoon prepping it in the kitchen. That's why we made these easy crab puffs, which are completely delicious and also completely easy to make. One thing that makes this recipe so simple is that these are baked crab puffs. There's no need to stand over a hot stove cooking up this appetizer. Just assemble the ingredients, (which include some amazing secret flavors) and let them bake while you get ready for your party! From the Chef: "This seems like the kind of appetizer Mad Men's Betty Draper would serve at one of her 1950s dinner parties while sipping a Vodka Gimlet. These bite-size snacks are ideal for munching on while milling about and hearing the latest gossip from your friends and family." - Addie Gundry This recipe is from RecipeLion's 103 Cookbook series, Retro Recipes from the '50s and '60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love. Order on Amazon here. Order on Barnes & Noble here.
Provided by Addie Gundry, Cookbook Author and Food Network Star
Categories Appetizers
Number Of Ingredients 12
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.
PUFFING CRAB
In southern Maryland we eat a lot of crab. This is an interesting way to use any leftover crab meat (we pick our own). I don't remember where I got this recipe. You can also use a good quality canned pasteurized crab meat. Either way, this recipe will wow your guests.
Provided by cooksalot63
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.
- Melt butter in a saucepan over medium heat. Gradually whisk in flour and cook about 5 minutes (reduce heat if mixture begins to brown). Slowly whisk in the hot milk and heat until mixture reaches a low boil, stirring constantly. Remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture).
- Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and Old Bay® seasoning if using. Gently fold in the beaten egg whites. Pour into prepared baking dish. Dust with paprika.
- Bake until browned and puffy, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 7.2 g, Cholesterol 234.4 mg, Fat 34 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 1251.8 mg, Sugar 3.4 g
PUFFING CRAB
Here in southern Maryland we eat a lot of crabs. This is an interesting way to use your leftover crab meat (we pick our own crab meat). I don't remember where I found it. You can also use canned pasteurized crab meat.
Provided by cooks-alot
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in sauce pan.
- Cook 5 minutes.
- Gradually sir in milk and bring to the boil.
- Cool mixture 5 minute.
- Fold in beaten yolks.
- Fold in mayonnaise.
- Add crab meat.
- Season to taste.
- Add cayenne.
- Fold in stiff beaten egg whites to crab mixture.
- Put into buttered casserole.
- Dust with paprika.
- Bake in 400°F oven until browned and puffed, approximately 20 minutes.
Nutrition Facts : Calories 365.5, Fat 21.7, SaturatedFat 7.7, Cholesterol 203.6, Sodium 1284, Carbohydrate 13.8, Fiber 0.3, Sugar 2.2, Protein 28.1
CRAB PUFFS APPETIZERS
you can prepare these ahead and freeze just remove from freezer without defrosting and bake until crisp, great to have handy in your freezer for unexpected guests
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 41.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 25.6, Sodium 72.3, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 1.8
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 :
CRAB PUFFS
I'm not sure where I got this from, but I have been making it for a few years. My family and friends love them and always request them at parties.
Provided by bobchile
Categories Crab
Time 13m
Yield 30-40 Puffs
Number Of Ingredients 5
Steps:
- Combine all ingredients except wanton skins.
- Fill wanton squares with 1 teaspoon of mixture.
- Fold over making triangles.
- Moisten to seal the edges.
- Use water or egg.
- Fry in oil for 3 minutes or until browned and puffed.
- Turn once.
- Serve with Chinese Mustard.
Nutrition Facts : Calories 34.6, Fat 2.9, SaturatedFat 1.5, Cholesterol 11.3, Sodium 84.6, Carbohydrate 0.4, Sugar 0.2, Protein 1.8
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
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
PUFF PASTRY SHELL CRAB APPETIZERS
A quick, easy appetizer that gets rave reviews. To make it spicier, add either wasabi or horseradish to taste.
Provided by ovendiva
Categories < 30 Mins
Time 18m
Yield 30 canapes, 10 serving(s)
Number Of Ingredients 8
Steps:
- Soften the cream cheese.
- Mix all ingredients except shells in bowl.
- Fill pastry shells (approx. 1/2 tsp each).
- Bake according to directions on pastry shell box.
- Serve warm.
Nutrition Facts : Calories 958.6, Fat 66.8, SaturatedFat 20.6, Cholesterol 70, Sodium 676.1, Carbohydrate 65.8, Fiber 2.1, Sugar 2, Protein 24
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
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
GRUYERE AND CRAB PALMIERS
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
- Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta.
- Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
- Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
- Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.
CRAB STUFFING
This recipe is tremendous! It also works great for stuffing fish, shrimp and just about anything you might want to stuff with crab meat! A definite crowd pleaser!
Provided by The Kissing Cook
Categories Crab
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in large heavy frying pan. Add onion, garlic, peppers and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cream and stir until thickened.
- Add dry mustard, prepared mustard, herbs, cayenne pepper and tabasco. Mix well. Stir in egg yolk and quickly add crab meat, lemon juice and bread crumbs. Stirring until well blended. Remove from heat. Season with salt and pepper to taste.
- Enjoy!
CRAB PUFFS
Looking for a new and different finger food for parties? You can use fresh or canned crab for these delicious light morsels. If you cannot use beer, substitute clam juice or chicken broth. Crab puff appetizers may be served warm or at room temperature.
Provided by Dowhit
Categories Appetizers
Time 16h
Yield 40
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Line baking sheets with parchment paper or silpats. Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside. In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat. Add eggs to dough, one at a time, beating vigorously after each addition until well-combined. Fold crab mixture into dough. Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag. Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter. Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature. Note: Crab Puffs, like all choux pastry, are best made under low humidity conditions. If you cannot use beer, you may substitute chicken or clam broth. As a last resort, use water, but they will not be as flavorful.
Nutrition Facts : Calories 60 calories, Fat 3.84105116963815 g, Carbohydrate 2.76963628421387 g, Cholesterol 52.1236250077734 mg, Fiber 0.102344532729275 g, Protein 3.04955711500904 g, SaturatedFat 2.07180288728004 g, ServingSize 1 1 Serving (29g), Sodium 118.734293300579 mg, Sugar 2.66729175148459 g, TransFat 0.384943709072243 g
PUFFING CRAB
In southern Maryland we eat a lot of crab. This is an interesting way to use any leftover crab meat (we pick our own). I don't remember where I got this recipe. You can also use a good quality canned pasteurized crab meat. Either way, this recipe will wow your guests.
Provided by cooksalot63
Categories Breakfast Eggs
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.
- Melt butter in a saucepan over medium heat. Gradually whisk in flour and cook about 5 minutes (reduce heat if mixture begins to brown). Slowly whisk in the hot milk and heat until mixture reaches a low boil, stirring constantly. Remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture).
- Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and Old Bay® seasoning if using. Gently fold in the beaten egg whites. Pour into prepared baking dish. Dust with paprika.
- Bake until browned and puffy, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 7.2 g, Cholesterol 234.4 mg, Fat 34 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 1251.8 mg, Sugar 3.4 g
PUFFING CRAB
In southern Maryland we eat a lot of crab. This is an interesting way to use any leftover crab meat (we pick our own). I don't remember where I got this recipe. You can also use a good quality canned pasteurized crab meat. Either way, this recipe will wow your guests.
Provided by cooksalot63
Categories Breakfast Eggs
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.
- Melt butter in a saucepan over medium heat. Gradually whisk in flour and cook about 5 minutes (reduce heat if mixture begins to brown). Slowly whisk in the hot milk and heat until mixture reaches a low boil, stirring constantly. Remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture).
- Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and Old Bay® seasoning if using. Gently fold in the beaten egg whites. Pour into prepared baking dish. Dust with paprika.
- Bake until browned and puffy, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 7.2 g, Cholesterol 234.4 mg, Fat 34 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 1251.8 mg, Sugar 3.4 g
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.
PUFF PASTRY ROUNDS WITH CRAB AND CHIVES
Provided by Adapted from Real Simple
Categories Small Plates & Snacks, Cooking for a Crowd
Time 40m
Yield 10-12
Number Of Ingredients 7
Steps:
- Heat oven to 400° F. Using a 2-inch cookie cutter, cut the pastry into rounds. Place on 2 parchment-lined baking sheets.
- In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Fold in the crab.
- Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each). Bake, rotating the baking sheets halfway through, until the pastries are golden and crisp, 20 to 25 minutes. Sprinkle with more chives, if desired. Serve hot.
PUFFING CRAB
In southern Maryland we eat a lot of crab. This is an interesting way to use any leftover crab meat (we pick our own). I don't remember where I got this recipe. You can also use a good quality canned pasteurized crab meat. Either way, this recipe will wow your guests.
Provided by cooksalot63
Categories Breakfast Eggs
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.
- Melt butter in a saucepan over medium heat. Gradually whisk in flour and cook about 5 minutes (reduce heat if mixture begins to brown). Slowly whisk in the hot milk and heat until mixture reaches a low boil, stirring constantly. Remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture).
- Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and Old Bay® seasoning if using. Gently fold in the beaten egg whites. Pour into prepared baking dish. Dust with paprika.
- Bake until browned and puffy, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 7.2 g, Cholesterol 234.4 mg, Fat 34 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 1251.8 mg, Sugar 3.4 g
More about "puffing crab food"
FISHING FOR ALASKA KING CRAB - ALASKAN KING CRAB
From alaskankingcrab.com
Estimated Reading Time 9 mins
PARTY CRAB PUFFS | RECIPE | RECIPES, CRAB PUFFS, PARTY ...
From pinterest.com
4.1/5 (15)Estimated Reading Time 1 minServings 96Total Time 1 hr 5 mins
RECIPE: HOT CRAB PUFFS - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
GREAT CHOICE FOR SEAFOOD - REVIEW OF THE COPPER FISH ...
From tripadvisor.com
4/5 (200)
CRAB PUFF - CHOWTIMES.COM
From chowtimes.com
Estimated Reading Time 2 mins
CRAB SWIRLS BY KENT ISLAND CRAB CAKES - GOLDBELLY
From goldbelly.com
Brand Kent Island Crab CakesCategory Hors D'oeuvrePrice $89
PREPARATION OF CHITIN WITH PUFFING PRETREATMENT | SPRINGERLINK
From link.springer.com
Author Fu-Sheng Chang, Hui Yen Chin, Min-Lang TsaiPublish Year 2018
CRAB MEAT PUFFS RECIPE RECIPES RECIPE FOR SHRIMP
From tfrecipes.com
CN104171974A - MAKING METHOD OF PUFFING CRAB-FLAVORED CHIP ...
From patents.google.com
470 PUFFING CRAB - RECIPE | COOKS.COM
From cooks.com
PUFFING CRAB RECIPE
From crecipe.com
HOW TO CRAB | OREGON DEPARTMENT OF FISH & WILDLIFE
From myodfw.com
PUFFING CRAB
From pinterest.com
PUFFING CRAB | RECIPES, CRAB RECIPES, CRAB
From pinterest.com
HOT SELLING LINE FISH FOOD PUFFING MACHINE FLOAT FISH FOOD ...
From alibaba.com
PUFFING CRAB
From crecipe.com
PUFFING CRAB - PESCATARIAN RECIPES
From fooddiez.com
PUFFING CRAB RECIPE - FOOD.COM | RECIPE | CRAB RECIPES ...
From pinterest.com
PUFFING CRAB | RECIPE | RECIPES, CRAB CAKE RECIPES, CRAB ...
From pinterest.com
IFOOD.TV
From ifood.tv
HOT 'N PUFFED CRAB PASTRY CUPS - PHILLIPS FOODS, INC.
From phillipsfoods.com
PUFFING CRAB - REVIEW BY WALLIE - ALLRECIPES.COM
From allrecipes.com
HOME - CRAVINGS STEAKS & SEAFOOD IN DUCK, NC DINERS DRIVE ...
From cravingsobx.com
MENU - FREELANDCRABANDSEA
From freelandcrabandsea.com
CRAB STOP | CRABS| SEAFOOD | OCEAN CITY MARYLAND
From crabstopoc.com
CRAB MEAT PUFFS RECIPE RECIPE CARD RECIPE FOR CHICKEN
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love