Crab Puffs Recipe

Crab Puffs Recipe

How To Make Crab Puffs

Rich and creamy crab puffs are given a fresher flavor with some added parsley and capers. These bite-sized goodies are a great party starter.

Preparation: 15 minutes
Cooking: 15 minutes
Rest Time: 30 minutes
Total: 1 hour



  • 2ozunsalted butter
  • ¼cupshallot
  • ¼cupall purpose flour,(plus 2 tbsp)
  • cupswhole milk
  • 4ozlump crab meat
  • 1ozparmesan cheese
  • 1tbspfresh flat leaf parsley,minced, (plus ¼ cup whole leaves)
  • ½tsplemon zest,finely grated
  • cayenne pepper
  • coarse salt and freshly ground pepper
  • 3large eggs
  • cupsfresh breadcrumbs
  • vegetable oil
  • 2tbsplarge capers,brine-packed


  1. Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened. Add flour, and cook, whisking constantly, for 1 minute.

  2. Add milk in a slow, steady stream, whisking constantly, until mixture comes to a boil. Reduce heat to low, and cook, whisking often, until mixture has thickened.

  3. Add crabmeat, Parmesan, minced parsley, lemon zest, and a pinch of cayenne. Remove from heat, and stir until combined. Season with salt and pepper. Spread mixture on a rimmed baking sheet, and let cool completely.

  4. Set a wire rack over a rimmed baking sheet. Whisk eggs in a shallow dish. Place breadcrumbs in another shallow dish. Shape cooled crabmeat mixture into 1-inch balls.

  5. Working with 1 ball at a time, coat in beaten egg, then in breadcrumbs. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes.

  6. Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees F. Working in batches, fry crab balls, turning once, until golden brown. (Adjust heat as necessary to keep oil at a steady temperature.)

  7. Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt. Reduce heat until oil reaches 350 degrees F.

  8. Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain.

  9. Sprinkle puffs with capers and parsley. Serve warm.


  • Calories: 163.60kcal
  • Fat: 8.57g
  • Saturated Fat: 4.04g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 2.83g
  • Polyunsaturated Fat: 0.97g
  • Carbohydrates: 14.17g
  • Fiber: 0.92g
  • Sugar: 2.73g
  • Protein: 7.34g
  • Cholesterol: 70.48mg
  • Sodium: 258.67mg
  • Calcium: 107.84mg
  • Potassium: 131.51mg
  • Iron: 1.18mg
  • Vitamin A: 72.86µg
  • Vitamin C: 1.18mg
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