Hot Crab Puffs
Easy crab puff appetizer for entertaining, seasoned crab and cream cheese filling stuffed into bite-size rolls and baked until hot and golden.
Servings 24
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!
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.