How To Make Sweet Corn And Crab Puffs

16 February 2024 Bookmark0
These sweet Corn And Crab Puffs are the sort of chunk length goodies that i love serving at events.The corn and candy crab meat pairs collectively superbly. Crab meat is highly-priced and these puffs are a first-rate manner to serve a crab dish to a crowd without breaking the bank.

You might need to recall attaching a signal which reads “betcha can’t devour simply one!” they're certainly that true. On second thought possibly that isn’t a good concept your visitors will parent that one out all on their very own.

Sweet Corn And Crab Puffs
Sweet Corn And Crab Puffs

Candy Corn Crab Puffs The Best Birthday Party Small Bite
For holiday gatherings, game or race day munching or any occasion while you’re serving hors d’oeuvres. these form of chunk-length candies are constantly a real crowd pleaser. they've the delivered bonus of reheating beautifully, too. I prefer to make these crab puffs by way of adding all the cheese to the dough however, you can additionally sprinkle the tops with extra cheese if you like. In my kitchen, cheese is within the equal category as chocolate, there’s no such element as an excessive amount of of either. Ever. Serve those crab puffs with a simple seafood sauce at the facet for dipping and also you’re properly to head.

Birthday Celebration Meals Is Continually In Style
whether you’re wonderful pals and circle of relatives at a outdoor soiree or during the holiday season snacks and appetizers are continually a massive a part of the planning. Vegetarian Spinach Puffs or fiesta ready chook Enchilada Puffs will each make a delectable addition to the menu.

Sweet Corn And Crab Puffs


  • 3 green onions thinly sliced
  • 1/4 cup red bell pepper finely diced
  • 2 Tbsp butter
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/4 tsp seafood seasoning i.e. Old Bay or Seafood Magic
  • 1 tsp garlic salt
  • 1 tsp sugar
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 cup shredded pepper jack cheese
  • 2 large eggs beaten
  • 3/4 cup cream style corn
  • 3/4 cup heavy cream or half & half
  • 1 1/2 cup white lump crab meat


  1. Preheat the oven to 400°F. Spritz 2 [24] cup mini muffin tins with cooking spray. Set aside.
  2. In a skillet over medium-heat heat, saute the chopped green onion and red pepper in 2 Tbsp of butter for 2 minutes or until softened. Season to your taste with salt and black pepper. Remove from the heat.
  3. In a large mixing bowl, sift together the flour, baking powder, seafood seasoning, garlic salt, sugar, paprika and onion powder. Add the shredded cheese and mix thoroughly.
  4. In a separate bowl whisk together the eggs, cream corn and heavy cream. Add wet ingredients to dry ingredients along with the cooked onion and bell pepper. Mix until thoroughly moistened then gently fold in the crab meat.
  5. Divide the puff dough between the muffin cups using a Tbsp or small ice cream scoop. Bake for 20 minutes or until golden and puffed. Serve immediately 


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