Hot Crabmeat Puffs

4
(23) 16 Reviews
Prep Time
45
min.
Total Time
1
hr.
30
min.
Servings

About 3 dozen cream puffs or 36 servings, 1 cream puff each

These savory cream puffs are filled with a cream cheese, crab and almond mixture and baked for an elegant hot appetizer.

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What You Need

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Make It

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  • 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.

Make Ahead

Bake and fill cream puffs as directed. Wrap tightly in foil; freeze up to 2 months. When ready to serve, bake, unwrapped, at 375°F for 30 minutes or until heated through. No need to thaw before baking.

Servings

  • About 3 dozen cream puffs or 36 servings, 1 cream puff each

Nutritional Information

Serving Size About 3 dozen cream puffs or 36 servings, 1 cream puff each
AMOUNT PER SERVING
Calories 50
% Daily Value
Total fat 4.5g
Saturated fat 2g
Cholesterol 25mg
Sodium 95mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 0g
Protein 2g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • crtnybee15 | Wed, May 14 2008 11:57 AM

    I used real crab meat and they turned out great. Everyone loved them except my brother, he didn't like the almonds. someone suggested to cut the almonds smaller. It does need an extra punch, next time I will try the garlic and the cheddar cheese. The puffs were not hard to make, keep an eye on them in the oven or they will burn. I made these for mothers day and they were gone quick. The recipe made about 30 puffs.

  • nvanlane | Sat, Nov 24 2007 12:51 PM

    I loved this!! The only thing I did different is I used a frozen puff pastry (Pepperidge Farm) to save a little time. Also, I added a little fresh garlic and ground pepercorns to add a littl extra zip!! Good hot or cold. Will defenitly make this again!!

  • cottan__candy | Thu, Aug 9 2007 11:20 PM

    THIS IS A GREAT SAVORY TREAT TO SERVE AT SPECIAL OCCASIONS.

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