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Sweet Corn Crab Puffs

These Sweet Corn Crab Puffs are the kind of bite size goodies that I love serving at parties. The flavor of sweet corn and jumbo lump crab meat pairs together beautifully. Serve them fresh from the oven and watch them disappear.

Sweet Corn And Crab Puffs


Easy Sweet Corn Crab Puffs Recipe

These puffs are ideal for holiday gatherings, game day, race day 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.  Serve these crab puffs with a simple seafood sauce on the side for dipping and you’re good to go.

Sweet Corn And Crab Puffs

How to Make the Best Sweet Corn Crab Puffs Recipe

Whether you’re entertaining friends and family at a backyard soiree or guests during the holidays small bite snacks and appetizers are always a big part of the planning. These crab puffs are additive so it’s practically impossible to eat only one so you may consider a double batch. They are simply that good.

  • Ingredients you’ll need to make homemade Sweet Corn Crab Puffs: Jumbo lump crab meat, all purpose flour, baking powder, butter, sugar, paprika,garlic salt, seafood seasoning, onion powder, large eggs, green onions, red bell pepper, cream style corn, shredded pepper jack cheese and heavy cream.
  • Kitchen gadgets you’ll need to make crab puffs: Two 24 count mini muffin pans, mixing bowl, whisk, measuring cups and spoons, sauté pan, sharp knife and chopping board and a small scoop or tablespoon to divide the puffs batter.
  • Premium jumbo lump crab meat is pricey. This recipe demonstrates a delicious way to serve it to a crowd. It’s important to pick thru the crab meat removing any debris or shell before adding to the batter. If you like the flavor of claw meat, you can certainly go that route and use it in this recipe as well.
  • I prefer to make these crab puffs by reserving a small amount of shredded cheese to sprinkle on top of the puff dough prior to baking. However, you can add all of the cheese to the dough with terrific results, too. In my kitchen, cheese is in the same category as chocolate. There’s no such thing as too much of either. Ever.
  • You can make, bake and cool these puffs then freeze for serving at a later date. To reheat, arrange on a parchment lined baking pan and place into a preheated 350°F oven for a few minutes, just until heated through.
  • You can store leftover Sweet Corn Crab Puffs in the refrigerator for up to 2 days. Reheat gently in the microwave in 3-6 count servings or on a sheet pan into a 350°F oven until heated through.
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More Southern Style Appetizers to Make

Two bite appetizers are always on the menu regardless of how casual or formal the gathering. We love them and I look for reasons to make dips or sliders and we sometimes have them for casual meals. More appetizer recipes you may like to try:

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Sweet Corn Crab Puffs

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: sweet-corn-crab-puffs
Servings: 48 puffs
Calories: 48kcal
Author: Melissa Sperka

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
  • 2 cups shredded pepper jack cheese divided use
  • 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 1 1/2 cups 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. Sprinkle the reserved shredded pepper jack cheese on top.
  • Bake for 20 minutes or until golden and puffed. Serve immediately. 

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 132mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

48 Comments

  1. 5 stars
    I 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.

      1. I want to make these for a party 3 weeks away. How do I “gently” reheat? Do I thaw first?

      2. If 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.

    1. I’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.

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