Search thousands of recipes reviewed by home cooks like you.

Crab Puffs

Crab Puffs

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
TISHNERIC

TISHNERIC

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

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

Add to list

Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

RedRobynNAU
58

RedRobynNAU

10/11/2007

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!

Wilemon
26

Wilemon

12/30/2003

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
20

Mary Lee

12/20/2006

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.

More reviews

Similar recipes

ADVERTISEMENT