Microwave Crab Puffs Recipes

Steps:

• Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
• Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
• In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.

Steps:

• Preheat oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; mix well. Reduce heat to low. Cook until mixture forms a ball, stirring constantly. Remove from heat. Add eggs, 1 at a time, beating with wooden spoon after each addition until well blended. Drop rounded teaspoonfuls of dough onto lightly greased baking sheets.
• Bake 30 to 35 minutes or until golden brown. Immediately remove from baking sheets to wire racks. Reduce oven temperature to 375°F.
• Mix cream cheese, milk, horseradish, salt and pepper in medium bowl until well blended. Add imitation crabmeat, almonds and onion; mix lightly. Cut tops from cream puffs; fill with the crabmeat mixture. Replace tops. Return to baking sheets. Bake an additional 10 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
• Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
• Fill cooled puff pastries with crab mixture.

Steps:

• In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.

Steps:

• Preheat oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; cook on low heat until mixture forms a ball, stirring vigorously. Remove from heat. Add eggs, 1 at a time, beating well after each addition. Drop rounded teaspoonfuls of batter onto ungreased baking sheet.
• Bake 30 to 35 min. or until golden brown. Remove immediately from baking sheet; cool.
• Mix crabmeat, olives, green pepper, dressing and hot pepper sauce. Cut tops from cream puffs; fill evenly with crabmeat mixture, using about 1-1/2 tsp. of the crabmeat mixture for each cream puff. Replace tops. Store leftover cream puffs in rerigerator.

Steps:

• Preheat oven to 400 degrees F.
• in a medium bowl combine crab, cheese, onions, Worcestershire sauce and dry mustard; mix well.
• In a large saucepan combine butter and salt; bring to a boil then remove from heat, and add flour, beating until mixture forms a ball.
• Add in eggs one at a time, beating after each.
• Blend in crab mixture, mix well.
• Drop by small teaspoonfuls onto ungreased baking sheet (at this point, puffs can be frozen on baking sheet).
• Bake 15 minutes, then reduce heat to 350 degrees F, and bake for 10 minutes more.
• Note: unbaked puffs can be frozen on a baking sheet, and transfered to plastic freezer bags; bake WITHOUT defrosting at 375 until crisp.

Steps:

• Combine all ingredients except wanton skins.
• Fill wanton squares with 1 teaspoon of mixture.
• Fold over making triangles.
• Moisten to seal the edges.
• Use water or egg.
• Fry in oil for 3 minutes or until browned and puffed.
• Turn once.
• Serve with Chinese Mustard.

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.

Steps:

• In a heavy saucepan over medium-high heat, bring water, butter and salt to a boil Add flour all at once, stir until a smooth ball forms.
• Remove from heat let stand 5 minutes.
• Add eggs one at a time, beating well after each addition.
• Beat until smooth and shiny.
• Drop by tablespoonfuls 3 inchs apart on greased baking sheets.
• Bake at 400 degrees for 25-30 minutes or until golden brown.
• Remove to wire racks.
• Immediately split puffs open, remove and discard soft dough from inside.
• For Filling, combine the mayonnaise, sour cream onion, salt, dill, lemon juice and pepper in a bowl.
• Fold in the crab.
• Fill bottom halves of puffs, replace tops.
• Serve immediately.

Steps:

• Drain crabmeat and combine well with all ingredients, except crackers or Melba toast.
• Mound crab mixture on crackers or toast.
• Arrange crackers in a circle on a glass or paper plate. Microwave, uncovered, for 1 1/2 to 2 minutes, or until puffed and very hot.

Steps:

• Combine mustard dip ingredients, mix well and stick in the fridge.
• In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
• In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
• Pour oil into a 4-quart pan, or electric frying pan (I use the electric fry pan to keep the oil at a constant temp), to a depth of about 1 1/2 inches; heat to 375°.
• Drop in a teaspoonful of the batter for each puff, cook about 4 at a time, turning as needed, until they're golden brown on all sides, about 1 1/2-2 minutes.
• Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
• If making ahead, cool the puffs, wrap and freeze; to reheat, place the frozen puffs on a baking sheet and bake, uncovered, at 350° for 15-20 minutes, or until heated through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Use a 2-inch cookie cutter to cut puff pastry into forty rounds. Transfer to the prepared baking sheets.
• Mix mayonnaise, cream cheese, lemon juice, seafood seasoning, and salt together in a medium bowl. Fold in crab meat. Spoon about 2 teaspoons onto each pastry round.
• Bake in the preheated oven until pastries are golden and crisp, rotating halfway through, 20 to 25 minutes.
• Sprinkle with additional seafood seasoning, if desired, and serve hot.