Pacific 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 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:

• 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:

• In a small bowl, combine the crab, onions, cheese, Worcestershire sauce and mustard; set aside. , In a large saucepan, bring water, butter and salt 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 mixture is smooth and shiny. Stir in crab mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve warm.

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:

• 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 oven to 400°F.
• Thaw puff pastry per package directions.
• Prepare a half or quarter sheet pan with parchment paper to fit.
• spread the pastry out on work surface, with a pastry cutter divide into 12 equal squares.
• Prick each square with a fork so it doesn't puff too much during baking.
• Top with the marinated peppers.
• Sprinkle with the parmesan cheese.
• Depending on your oven, bake for 15-25 minutes, until the pastry is lightly golden brown.
• Serve hot or warm.

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 large saucepan, bring the water, butter and salt 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 mixture is smooth and shiny.
• Drop by teaspoonfuls 2 inches apart onto greased baking sheets.
• Bake at 400° for 18-22 minutes or until golden brown. Remove to a wire rack.
• Immediately split puffs open; remove tops and set aside.
• Discard soft dough from inside. Cool puffs.
• In a large bowl, combine the filling ingredients.
• Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired.
• Replace tops.

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened, 3 to 4 minutes. Add flour, and cook, whisking constantly, for 1 minute. Add milk in a slow, steady stream, whisking constantly, until mixture comes to a boil. Reduce heat to low, and cook, whisking often, until mixture has thickened, about 3 minutes.
• Add crabmeat, Parmesan, minced parsley, lemon zest, and a pinch of cayenne. Remove from heat, and stir until combined. Season with salt and pepper. Spread mixture on a rimmed baking sheet, and let cool completely. (Cooled mixture can be covered and refrigerated for up to 1 day.)
• Set a wire rack over a rimmed baking sheet. Whisk eggs in a shallow dish. Place breadcrumbs in another shallow dish. Shape cooled crabmeat mixture into 1-inch balls. Working with 1 ball at a time, coat in beaten egg, then in breadcrumbs. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes.
• Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees. Working in batches, fry crab balls, turning once, until golden brown, 1 1/2 to 2 minutes. (Adjust heat as necessary to keep oil at a steady temperature.) Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt.
• Reduce heat until oil reaches 350 degrees. Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. (The capers and parsley may cause the hot oil to spatter when added to the pot.) Sprinkle puffs with capers and parsley. Serve warm.

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:

• 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:

• 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.