Comida Kraft
Recipe Box

Hot Crabmeat Puffs

Hot Crabmeat Puffs is rated 4.125 out of 5 by 16.
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
Total fat 4.5g
Saturated fat 2g
Cholesterol 25mg
Sodium 95mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 0g
Protein 2g
% Daily Value
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

Rated 4 out of 5 by from I've rated this recipe before and I've made these crab puffs several times. 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!
Date published: 2003-04-16
Rated 4 out of 5 by from I used real crab meat and they turned out great. 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.
Date published: 2008-05-14
Rated 3 out of 5 by from After reading the earlier ratings I moved my oven rack up and baked at 375 right at 30 min. 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.
Date published: 2004-05-02
Rated 3 out of 5 by from I did not read the other comments before making these. 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!
Date published: 2004-09-12
Rated 5 out of 5 by from this recipe was DELICIOUS! 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.
Date published: 2006-04-02
Rated 5 out of 5 by from I loved this! 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!!
Date published: 2007-11-24
Rated 4 out of 5 by from I made these for a seafood themed Christmas Eve party. I made these for a seafood themed Christmas Eve party. I made them ahead and froze them and then heated them just before the party. I made a triple recipe and they were gone in less than 15 minutes. I am making them again for Christmas Eve this year.
Date published: 2003-11-19
Rated 5 out of 5 by from This was the fastest and best 'gourmet like' appetizer that I had at my party. This was the fastest and best 'gourmet like' appetizer that I had at my party. The best thing is that when people ask you if you made this you can say yes, and I made it from scratch too.
Date published: 2002-08-20
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