CRAB PUFFS
If you're looking for a scrumptious way to get a party started, bring out a tray of these cheesy crab puffs. They bake up golden brown and taste wonderful right out of the oven. Try serving them with soup instead of bread or crackers.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162 calories, Fat 11g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CHEDDAR CRAB DIP
This is different from the usual cream-cheese based hot crab dips. I know the combo sounds a bit weird, but don't let the velveeta put you off, it all comes together in the end. You can use real crab or the fake stuff, but I prefer real. Serve with Bremner's wafers or any other good, mild cracker.
Provided by xtine
Categories Crab
Time 15m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheeses in saucepan with butter and wine.
- Stir over low heat until cheeses melt.
- Stir in crab & continue cooking to heat through.
- Add salt, pepper and Tabasco to taste.
- Pour into serving dish & serve with crackers or crudites.
Nutrition Facts : Calories 155.1, Fat 12.6, SaturatedFat 8.1, Cholesterol 39.9, Sodium 363.4, Carbohydrate 1.9, Sugar 1.4, Protein 7.2
PUFF PASTRY SHELL CRAB APPETIZERS
A quick, easy appetizer that gets rave reviews. To make it spicier, add either wasabi or horseradish to taste.
Provided by ovendiva
Categories < 30 Mins
Time 18m
Yield 30 canapes, 10 serving(s)
Number Of Ingredients 8
Steps:
- Soften the cream cheese.
- Mix all ingredients except shells in bowl.
- Fill pastry shells (approx. 1/2 tsp each).
- Bake according to directions on pastry shell box.
- Serve warm.
Nutrition Facts : Calories 958.6, Fat 66.8, SaturatedFat 20.6, Cholesterol 70, Sodium 676.1, Carbohydrate 65.8, Fiber 2.1, Sugar 2, Protein 24
CHEDDAR CHEESE PUFFS
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Provided by Julia Moskin
Categories appetizer, side dish
Time 45m
Yield 36 puffs
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
- Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
- Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
- Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
CHEDDAR-CRAB PUFFS
Steps:
- 1 - Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment paper. 2 - In 3-quart saucepan, combine water, margarine, and 1/4 teaspoon each salt and freshly ground black pepper. Heat to boiling on medium. 3 - Remove from heat. Add flour and stir until ball forms. Stir in eggs, 1 at a time, until dough is smooth and shiny. Stir in Cheddar and crab. 4 - With tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1 inch apart. 5 - Bake 25 to 30 minutes or until golden brown, switching sheets on racks halfway through. Serve warm. 6 - To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 degree F oven 8 to 10 minutes.
CHEDDAR CHEESE PUFFS
"These cheesy appetizers are so easy to make and so quick to bake," comments Tonya Farmer of Iowa City, Iowa. "A warm batch makes a savory snack or an appealing addition to a soup lunch."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 143mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
HOT CHEDDAR-CRAB DIP
Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base-smoother than the standard cream cheese. The result will be the hit of the party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
- Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
- Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.
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- Place the crab, mayonnaise, dijon, garlic, paprika, parsley, salt, and pepper in a medium-sized bowl. Gently mixed together until combined, set aside.
- Unroll the dough onto a clean work surface and cut as evenly as you can into 24 equal square pieces. Press each piece into a section of the mini muffin tin, pressing down to form into the tin.
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