Puffs from Crab Meat: Perfect Appetizers!

• 1 cup lump crab meat or 1 can of canned crab
• ½ cup butter
• 1 cup water, beer or chicken broth
• ½ cup Parmesan cheese, shredded
• ½ cup celery, minced
• 2 Tablespoons parsley, minced
• 1 teaspoon lemon juice
• 1 teaspoon chili sauce or Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup flour
• 3 or 4 eggs, unbeaten

Preheat oven to 400 degrees.

Line baking sheets with parchment paper. In a large bowl, mix together the crab meat, cheese, chives and lemon juice. Set aside.

In a skillet or large pan over medium heat, melt the butter, then add the water, beer or chicken broth, the salt and the pepper. Let boil and lower heat. Add the flour, remove from heat and stir vigorously with a wooden spoon until the mixture doesn’t stick to the sides of the pan, and it forms a dough. Remove from heat and add the eggs, one at a time, to the dough, beating thoroughly after each addition until mixed together.

Mix together with the crab mixture, and do one of the following: Spoon mixture onto baking sheet with a teaspoon; or transfer to a pastry bag or a Ziploc bag, zipped, with one corner cut out, and pipe the dough out into small mounds.

Bake about 10 minutes at 400 degrees, then lower heat to 350 degrees and bake about 20 to 30 minutes longer, until tops are golden and crispy. Serve warm or at room temperature.



Return from the Crab Puffs page to the Home page.