Ashley'S Crab Puffs
Crab puffs with a creamy mayonnaise base, accented by scallions and a hint of cayenne, baked until golden. Perfect as an elegant appetizer for gatherings.
Ingredients
Instructions
- Preheat the broiler.
- Combine mayonnaise, cooked crab, chopped scallions, cayenne pepper, lemon juice, and salt to taste in a bowl.
- Beat the egg whites until stiff.
- Gently fold the beaten egg whites into the crab mixture.
- Spoon a mound of the mixture onto each bread round.
- Place the bread rounds on a cookie sheet.
- Put under the broiler until lightly browned.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a dash of Worcestershire sauce or a sprinkle of Old Bay seasoning to the crab mixture. You can substitute the scallions with finely chopped red onion for a different taste. If you prefer a lighter version, use Greek yogurt in place of mayonnaise. Ensure the crab is well-drained to prevent a watery filling, which can impact the texture of your crab puffs.
Serving Suggestions
These crab puffs are best served warm and can be an elegant appetizer at your next gathering. Pair them with a light salad or serve alongside a bowl of tangy dipping sauce for extra flavor. For a complete meal, consider serving with a side of Sea-Land Chowder or a refreshing cucumber salad to balance the richness of the crab.
Storage & Reheating
Store any leftover crab puffs in an airtight container in the refrigerator for up to two days. To reheat, place them on a baking sheet and warm them in a preheated oven at 350°F until heated through, about 10-15 minutes. Avoid microwaving, as it can make the bread soggy and less appealing.
Nutrition & Diet Analysis (per serving)
Each serving of Ashley'S Crab Puffs contains roughly 47 calories, with 6g protein, 3g carbohydrates, and 1g fat. It is a good source of protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat for this recipe?
Yes, canned crab meat can be used in place of fresh or cooked crab. Just ensure to drain it well and check for shell fragments. The flavor may be slightly different, but it will still work well in the recipe.
How can I make these crab puffs ahead of time?
You can prepare the crab mixture and assemble the puffs up to a few hours in advance. Store the assembled puffs in the refrigerator, then broil them just before serving. This keeps them fresh and ensures a crispy texture.
What type of bread works best for crab puffs?
Small, sturdy bread rounds work best, such as French or Italian bread. Ensure they are at least 1 1/2 inches in diameter to hold the crab mixture without becoming soggy. You can also use mini bagels or toast rounds for a fun twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).