Best Cheddar Crab Puffs Recipes

CHEDDAR-CRAB PUFFS image

Yield YIELD 3-1/2 DOZEN

Number Of Ingredients 8

3/4 cup water
4 tablespoons margarine or butter, cut up
Salt
Pepper
3/4 cup all-purpose flour
3 large eggs
1 cup (4 ounces) extra-sharp Cheddar cheese, shredded
6 ounces crabmeat, picked over

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.

STEPH'S CHEDDAR CHEESE PUFFS (FOR CRAB DIP APPETIZER) image

Yield 8

Number Of Ingredients 6

1 cup water
1/2 cup butter
1/4 teaspoon ground nutmeg
1 cup of flour
4 eggs
1/2 cup shredded sharp cheddar cheese

Steps:

In a 2 quart pan, bring water, butter and nutmeg to a full boil over medium-high heat, stirring until butter is melted. Add flour all at once and stir briskly until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove from heat and transfer to a bowl; let stand for about 5 minutes. Add eggs, one at a time, beating after each addition until mixture is well blended. Stir in cheese. Scoop out spoonfuls of dough about 1 1/2 inches in diameter; drop at least 1 inch apart on non-stick foil. Bake in a 400 degree oven until puffs are golden brown (20-25 minutes). Turn off oven. Remove puffs from oven and pierce each in several places with a fork. Return to baking sheets in turned off oven for 10 minutes to crisp. When cool, stuff with filling, such as crab dip or smoked trout mousse.