Crab Puffs Recipe -
Crab Puffs Recipe
  • READY IN 45 mins

Crab Puffs

Recipe by  

"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!"

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Original recipe makes 16 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  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.

Reviews More Reviews

Most Helpful Positive Review
Oct 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!

Most Helpful Critical Review
Dec 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.

Dec 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.

May 04, 2003

I have made this recipe several times. I tried making them ahead for my Christmas appetizer menu. I wouldn't suggest making the formed puffs more than 24 hours ahead. It happened that I prepped more than I needed and cooked what remained on the second day. The won ton skins were a bit soggy and when cooked, were a bit chewy. They were still devoured.

Dec 20, 2004

These are great and very easy. However, next time I will put more cream cheese or less crab to make it creamier. I will also add some minced green onions for flavor. But as it stands, this recipe is very, very good!

Feb 08, 2010

I just tried this recipe, and I must say that it is a great starter recipe. I did read reviews and mad some changes from them. I used 1 package of immatation crab meat, 2 packages of cream cheese, green onions, garlic salt, pepper. I made a couple tasted and then added 1 tsp sugar. And the end result was GREAT! Just like the resturants. Just cant fold as I used Melissas Won Ton Wraps, and folded like a square, and no problems with them opening at all. This is overall a very good base recipe. Kudos to you!

Jan 13, 2007

With the addition of minced green onions, garlic powder and a bit of creamy horseradish, these were excellent. Thanks for sharing.

May 04, 2003

Easy, and delicious!!! My husband was so impressed!!


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 696 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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