Crab Puffs

Name: Crab Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. white crab meat; 2 Tbsp. butter; 2 Tbsp. flour; 1/2 tsp. salt; dark pepper; 1 c. milk; 2 egg yolks, beaten; 1/4 tsp. paprika; 1 c. whipping cream; 2 egg whites, beaten

Eats Now Editorial Team · 465 kcal · Seafood

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Crab Puffs – a delicious recipe with white crab meat, butter, flour, salt, pepper, milk. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. white crab meat
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
dark pepper
1 c. milk
2 egg yolks, beaten
1/4 tsp. paprika
1 c. whipping cream
2 egg whites, beaten

1
Melt butter; blend in flour and seasonings.
2
Add milk gradually and cook until thick and smooth, stirring constantly.
3
Stir a little of the sauce into the egg yolk.
4
Add the remaining sauce, stirring constantly.
5
Add paprika and crab meat.
6
Whip the cream. Fold in egg white and whipped cream.
7
Place in 6 well-greased individual 20 ounce casseroles.
8
Place casseroles in a pan of hot water.
9
Bake at 350u00b0 for 40 to 45 minutes or until puffs are firm in the center.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. white crab meat, 2 Tbsp. butter, 2 Tbsp. flour, 1/2 tsp. salt, and more.

Yes, Crab Puffs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
465 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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