Time 40m Yield 12 Number Of Ingredients 11 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.
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.
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.
Time 50m Yield 4 dozen. Number Of Ingredients 10 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.
Time 45m Yield 16 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Unroll the crescent roll dough and separate into triangles. Roll or press the triangles out on a clean surface, making them larger than their original size by half. Lay the triangles out on the prepared baking sheets; set aside. Finely chop the crabmeat and place in a large mixing bowl. Add the cream cheese and cocktail sauce and mix until all of the ingredients are well-combined. Place a tablespoon of the crab mixture on the large side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull forward the remaining tip of the triangle to cover the remaining crab mixture and pinch the seams to close. Bake in the preheated oven until the crab puffs are golden brown, 10 to 15 minutes. Cool 5 to 10 minutes before serving.
Time 50m Number Of Ingredients 12 Steps:
Heat oven to 350°F. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown. Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.
Time 35m Yield 15 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets or use parchment paper. Stir Monterey Jack cheese, Parmesan cheese, green onion, garlic, seasoned salt, paprika, and red pepper flakes together in a bowl. Fold in drained crabmeat. Unfold pastry sheet on a lightly floured surface. Brush with some of the beaten egg white. Top with crab mixture. Roll up like a jelly roll starting at the short side. Cut into 1/2-inch slices. Place slices cut-side down on the prepared baking sheets. Brush with remaining egg white. Bake in the preheated oven until golden, 15 to 20 minutes. Serve warm or at room temperature.
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.
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.
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.
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.
Time 40m Yield 40 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Use a 2-inch cookie cutter to cut puff pastry into forty rounds. Transfer to the prepared baking sheets. Mix mayonnaise, cream cheese, lemon juice, seafood seasoning, and salt together in a medium bowl. Fold in crab meat. Spoon about 2 teaspoons onto each pastry round. Bake in the preheated oven until pastries are golden and crisp, rotating halfway through, 20 to 25 minutes. Sprinkle with additional seafood seasoning, if desired, and serve hot.
Time 35m Yield 48 quarters Number Of Ingredients 6 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.
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.
Time 50m Yield 2 dozen. Number Of Ingredients 14 Steps:
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; 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. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., 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.
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.
More about “crab puffs recipes”
Time 10m Yield 30 puffs Number Of Ingredients 7 Steps:
Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned.
