These Sweet Corn And Crab Puffs are the kind of bite size goodies that I love serving at parties.The corn and sweet crab meat pairs together beautifully. Crab meat is pricey and these puffs are a fantastic way to serve a crab dish to a crowd without breaking the bank. You might want to consider attaching a sign which reads “betcha can’t eat just one!” They are simply that good. On second thought perhaps that isn’t a good idea your guests will figure that one out all on their own.
Sweet Corn Crab Puffs The Perfect Party Small Bite
For holiday gatherings, game or race day munching or any occasion when you’re serving hors d’oeuvres. These kind of bite-size goodies are always a real crowd pleaser. They have the added bonus of reheating beautifully, too. I prefer to make these crab puffs by adding all of the cheese to the dough however, you can also sprinkle the tops with extra cheese if you like. In my kitchen, cheese is in the same category as chocolate, there’s no such thing as too much of either. Ever. Serve these crab puffs with a simple seafood sauce on the side for dipping and you’re good to go.
Party Food Is Always In Style
Whether you’re entertaining friends and family at a backyard soiree or during the holiday season snacks and appetizers are always a big part of the planning. Vegetarian Spinach Puffs or fiesta ready Chicken Enchilada Puffs will both make a tasty addition to the menu.
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Helpful Kitchen Items:
Sweet Corn And Crab Puffs
Ingredients
- 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
Instructions
- Preheat the oven to 400°F. Spritz 2 [24] cup mini muffin tins with cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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
Anonymous says
December 20, 2014 at 3:08 amhow do you reheat these?
Melissa says
December 20, 2014 at 1:17 pmOnce baked reheat carefully in the microwave or wrapped in foil in the oven.
Luticia says
October 29, 2016 at 5:45 pmWhat’s the dipping sauce?
Melissa says
October 29, 2016 at 6:59 pmAny spicy aioli will do but, this Japanese Steakhouse Yum Yum sauce is delicious with these puffs. See the recipe here.
Stephanie says
April 6, 2017 at 8:41 pmMelissa can I mix these up and bake them tomorrow?
Melissa says
April 6, 2017 at 9:24 pmI’ve never made the dough in advance of baking so, I don’t have a definitive answer for you. If you try it, let me know how it goes.
Judy says
October 7, 2017 at 8:01 pmCan I make these ahead and freeze them?
Melissa says
October 7, 2017 at 8:01 pmYes, then gently reheat in the oven.
Sharon B says
March 25, 2018 at 2:16 pmI want to make these for a party 3 weeks away. How do I “gently” reheat? Do I thaw first?
Melissa says
March 25, 2018 at 4:39 pmIf you’re planning on making in advance and freezing,then thaw them overnight in the fridge. Then reheat in a 350°F oven for around 6-8 minutes or until heated through.
Karen @ The Food Charlatan says
April 24, 2018 at 11:55 pmOkay I’m definitely making these for my next party!! They look like the perfect apps!!
Melissa says
April 25, 2018 at 8:01 amThanks Karen, they go quickly. ☺
lc says
August 20, 2018 at 12:10 pmwe love these!
Joanna Cismaru says
August 20, 2018 at 12:37 pmI’ve never tried these before, they look incredible!
Kristen says
August 20, 2018 at 2:46 pmI made these for a holiday party and they were PERFECT! Just came back the recipe to make for game day kick off and again, they were a hit.
Lori @ RecipeGirl says
August 20, 2018 at 3:17 pmGreat appetizer for a dinner party!
Jennifer Farley says
August 20, 2018 at 5:54 pmThose look seriously amazing!
Cathy Pollak says
August 20, 2018 at 7:14 pmI know I would eat WAY too many of these delicious bites.
Joanne says
August 20, 2018 at 8:00 pmSuch a perfect party treat!
Erin says
August 20, 2018 at 11:37 pmI could demolish this whole plate!
Toni | Boulder Locavore says
August 21, 2018 at 5:01 amI wish I can grab one right now!
Stephanie @CopyKat.com says
August 21, 2018 at 6:30 amSo amazing, I love the flavor combination!