Appetizers

Hot Crabmeat Puffs

photo by:kraft

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

time

prep:

45 min

total:

1 hr 30 min

servings

total:

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

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What You Need

1/2

cup water

1/4

cup (1/2 stick) butter or margarine

1/2

cup flour

eggs

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Tbsp. milk

1/2

tsp. KRAFT Prepared Horseradish

1/4

tsp. salt

1/8

tsp. pepper

pkg. (8 oz.) imitation crabmeat, drained, flaked

1/3

cup PLANTERS Slivered Almonds, toasted

Tbsp. finely chopped onion

Make It

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.

Kraft Kitchens Tips

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.

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crtnybee15

posted:5/14/2008

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

posted:11/24/2007

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!!

a cook

posted:8/9/2007

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

a cook

posted:8/8/2007

Using only 1 teaspoon of dough to make the puffs made them come out to small to cut in half and fill in with crab mixture.

misterdrew

posted:7/7/2006

very good

a cook

posted:4/2/2006

this recipe was DELICIOUS! everything worked together wonderfully. and you dont have to feel guilty about eating them. absolute success. my only comment is to really flatten the bottoms of the bread when you first bake them so it is easier to stand them up.

bryanscowgirl13

posted:9/6/2005

We took this to a Labor Day get together, and everyone loved them. The batch of them was gone in minutes!

wmverdon

posted:9/12/2004

I did not read the other comments before making these. I told my husband, fresh garlic would be good in them. I also like the idea of adding cheddar cheese as well and the cream cheese. I also used wheat flower instead of white flour. I can also give you a tip on how not to burn the bottoms, if you have a stone from Pampered Chef, you will NEVER burn the bottoms of anything!

LilBillie

posted:5/2/2004

After reading the earlier ratings I moved my oven rack up and baked at 375 right at 30 min. checking often. No burning and no problems. Instead of the cream cheese I used cheddar which not only helped give it color but added to the taste as well. I to used the garlic salt instead of plain salt. And the green onion helped to set off the color as well as the taste. I will make these often this way.

Dawn373

posted:3/12/2004

I've rated this recipe before and I've made these crab puffs several times. After reading another review for these puffs, I have to second that my pastries were usually too brown and many times I found myself cutting the bottoms off. 20 minutes is perfect- remember they have to bake a second time when stuffed with the crab mixture. I've also substituted the salt with garlic salt instead, increased the horseradish to 1 tsp, and substituted the 2 TBSP of onion for minced green onion. It was just the "punch" that this recipe needed not to mention a little color. These really are wonderful and when I have parties, they are the first appetizer to go. They really are quite impressive and nobody will believe that you made them yourself!