Best Miracle Whip Crab Puffs Recipes

CRAB PUFFS

Steps:

• Make sure to thaw puff pastry before starting. Carefully unfold the puff pastry sheets as soon as they are thawed. (If puff pastry has to wait for you to make the filling, cover it with a couple of sheets of damp paper towel to keep from drying out.)
• Preheat the oven to 400­° and lightly grease a mini muffin pan.
• Dice onion, bell pepper, and mince garlic. Preheat a small cooking pan over medium heat and sauté onion and bell pepper with a little bit of olive oil.
• When the veggies are completely softened, mix in garlic, and let it cook until fragrant. Transfer cooked veggies into a mixing bowl.
• Add remaining ingredients for the filling to the mixing bowl with veggies and use a spatula or a fork to mix everything thoroughly.
• Roll out the puff pastry sheets to about 12x12 size squares. Use a pizza cutter or a knife to cut each puff pastry sheet into 16 squares each.
• Fit each square into the cup of the prepared mini muffin pan, forming a little cup out of the pastry square. (You will need to work in batches, so make sure to cover the pastry with damp paper towel in between batches to prevent it from drying out.)
• Fill each pastry square with slightly less than 1 1/2 tablespoons of crab mixture. (I use a #40 cookie scoop to get even amount each time and fill it slightly less than full.)
• Bake for about 17 minutes, until pastry is golden brown. (Repeat with remaining pastry and filling.)

MIRACLE WHIP CRAB PUFFS RECIPE

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.

DOWN-HOME CRAB CAKES

Steps:

• Mix crabmeat, 1/4 cup of the bread crumbs, the mayo, egg, barbecue sauce and onion until well blended; cover. Refrigerate 2 hours.
• Shape crabmeat mixture into 8 patties; coat with remaining 3/4 cup bread crumbs. Spray each patty on both sides with cooking spray.
• Melt butter in large skillet on medium heat. Add patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.

CRAB PUFFS

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.

EASY CRAB PUFFS

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.

CRAB PUFFS

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.

CRAB-STUFFED MINI PUFFS

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.