Crab puffs seafood appetizer perfect for entertaining and the holidays, crab and cream cheese stuffed bread rolls baked until hot and golden.
Growing up, my parents were always entertaining and throwing dinner parties. My mom often made a hot crab hors d'oeuvre that was super easy and I loved those party crab puffs. She would always set aside a few for me before she served the guests, and I definitely got any leftovers. I decided it was time to make these tasty bites again.
I could not find the tiny party rolls my mom used, I think Pepperidge Farm used to make them. So I used small Hawaiian rolls and actually, even though they are a little bigger than what my mom used, I like how the sweet taste of the bread compliments the crab filling.
HOW TO MAKE CRAB PUFFS
These are so easy to make, here's how:
- Toss really soft room temp cream cheese and butter in a bowl.
- Add some seasonings and mix well with a fork until smooth.
- Fold in crab meat and stir well to combine.
- Cut the rolls in half, horizontally.
- Scoop some of the bread out of the middle to make room for the filling.
- Fill each hollowed out roll with a generous spoonful of the crab mixture and place on baking sheet.
- Dust the tops with smoked paprika and bake until edges are lightly toasted and crab mixture is hot and melted.
RECIPE NOTES AND TIPS
- Canned crab meat works really well and is relatively inexpensive, but you could certainly use fresh, lump crabmeat. That's an expensive route, but if desired, use 12-16 ounces.
- Any type of small, soft dinner roll will work, the smaller, the better.
- I like a little Old Bay seasoning but Cajun seasoning would be good, too.
- I use a small hand held flour sieve to dust the smoked paprika evenly over the top.
- This makes about 2 dozen crab puffs, give or take a few. Depends on how much filling are stuffed into each one!
Baked hot crab puffs are a great starter when entertaining friends or family, everyone loves these rich and creamy bite-size gems. Enjoy! Kelly🍴🐦
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Hot Crab Puffs
Ingredients
- 8 ounces cream cheese, room temp/softened
- 4 tablespoons butter, room temp/softened
- ¼ teaspoon Old Bay seasoning (or Cajun seasoning)
- ⅛ teaspoon garlic powder
- Dash of Worcestershire sauce
- Salt and pepper, to taste
- 2 (6-ounce) cans white crabmeat, drained and rinsed
- 1 (12-count) package small Hawaiian rolls
- Smoked paprika for dusting top
Instructions
- Preheat oven to 375º
- In mixing bowl, add cream cheese, butter, garlic, Old Bay and Worcestershire. Mix with fork until well combined and smooth. Fold in crabmeat and stir to mix well.
- Slice rolls in half and remove some of the center of each. Fill each hollowed out center with a generous spoonful of crab mixture. Place on a baking shhet and dust with smoked paprika.
- Bake for 10-12 minutes until hot and edges of rolls are golden brown. Arrange on platter and serve immediately. Enjoy!
Recipe Notes
- Can use fresh lump crabmeat, if preferred, about 12-16 ounces.
- Cajun seasoning is good, too, instead of Old Bay.
- Feel free to add more or less garlic and Worcestershire to taste.
- I use a small hand held flour sieve to dust the smoked paprika evenly over the top.
Meathead
Sunday 5th of January 2020
The original crabby patty.