crab puffs

January 22, 2012

prep time: 25 minutes       total time: 45 minutes       makes 24 appetizers

ingredientscrab puffs
1 T butter or margarine, melted
1/2 tsp garlic powder
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 egg
1/2 c mayonnaise
1 can (6 oz) crabmeat, very well drained, flaked
3/4 c shredded sharp cheddar cheese (3 oz)
1/3 c finely chopped plum (Roma) tomato (1 medium)
3 T finely chopped green onions (3 medium)
1 tsp red pepper flakes


  1. heat oven to 375 F. in small bowl, mix melted butter and garlic powder; set aside.
  2. on lightly floured surface, unroll dough; press into 12×8-inch rectangle, firmly press perforations to seal.
  3. cut into 2-inch squares; place on ungreased cookie sheet. brush with butter mixture.
  4. bake 4 to 6 minutes or until puffed. meanwhile, in medium bowl, mix egg and mayonnaise until well blended. stir in crabmeat, cheese, tomato, onions, and pepper flakes. spoon generous tablespoon crab mixture on each square.
  5. bake 10-12 minutes longer or until golden brown and tops are set. serve warm.

**to make ahead, cut the dough squares and place on the cookie sheet; brush with butter mixture. cover loosely with plastic wrap and refrigerate up to 2 hours. make the crabmeat mixture; cover and refrigerate separately.


these are really good when they’re hot off the press and very easy to make. i made these for our annual family christmas dinner; i was in charge of appetizers and i had to make something with seafood in it. easy to whip up and quickly eaten right up !

i made it again for jessie’s baby shower. i have to make sure that i drain the crab really really well because it gets pretty runny if it isn’t and the puffs get a dark brown color. not a pretty sight.

these are also a little bit on the salty side, so be sure to use a little less cheese and mayonnaise.

2 Responses to “crab puffs”

  1. sc said

    not sure if you realized, but you left the rest of your supplies for this appetizer at our house…

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