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Sweet Corn Crab Puffs

Sweet Corn Crab Puffs

Course Appetizer
Cuisine American
Keyword sweet-corn-crab-puffs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 48 puffs
Calories 48kcal
Author Melissa Sperka


  • 3 green onions thinly sliced
  • ¼ cup red bell pepper finely diced
  • 2 tablespoon butter
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoon baking powder
  • 1 ¼ teaspoon seafood seasoning i.e. Old Bay or Seafood Magic
  • 1 teaspoon garlic salt
  • 1 teaspoon sugar
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 2 cups shredded pepper jack cheese divided use
  • 2 large eggs beaten
  • ¾ cup cream style corn
  • ¾ cup heavy cream or half & half
  • 1 ½ cup white lump crab meat


  • 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 tablespoon 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 ½ 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 tablespoon or small ice cream scoop. Bake for 20 minutes or until golden and puffed. Serve immediately 


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