Crab Puffs Recipe - Allrecipes.com
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
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

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.
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Footnotes

  • 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 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 pretty..lol 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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Nutrition

  • 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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