Crab Puffs

Crab Puffs


"These decadent deep-fried puffs are filled with crabmeat and cream cheese. Dip them in your favorite Asian-style sauce and loosen your belt buckle!"

Ingredients 45 m {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
  3. Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
  4. In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 27

  1. 28 Ratings


Ok - I changed the recipe quite a bit, and I know a lot of people hate that, but personally, I always appreciate it when people add onto recipes -- reading people's changes has REALLY strenghtened my own cooking skills. So that said, I'm going to give my changes here! I used the full 8 oz of cream cheese and 1 can of flaked crab meat (drained). I was out of garlic salt so used 1/2 tsp garlic powder and 1/2 tsp of seasoned salt instead (2 tsp seemed like an awful lot!). I also stirred in two chopped green onions. I used the suggestion of another reviewer and rather than frying filled won ton wrappers, I spooned 1 T of refrigerated croissant dough into mini-muffin cups, filled each cup with the mixture, and baked for about 15 minutes. Too much crab for a Chinese crab puff, in my opinion (I've always had them with mostly cream cheese), but ignoring the original intent of the recipe, I REALLY like the idea of having "portable" crab dip appetizers! I will make them this way again for parties!


I thought these needed some other seasonings, so I cut the garlic salt by half and added some Cavender's Greek Seasoning, parmesan cheese, and some green onion. For those that don't eat fried foods I put puff pastry into mini muffin cups then put about a teaspoon of the crab mixture in it and baked it for about 15 minutes at 375F.

Mary Lee

Would have given it 5 stars, but it needed fresh crushed garlic and chopped green onion. Make sure you serve these immediately after frying. They need to be hot and crisp. Thanks.