Super Easy Crab Puffs Recipe (2024)

FAQs

What are crab puffs made of? ›

Preparation. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.

Worst: Crab Rangoon

It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.

The main ingredient of crab sticks is surimi – finely pulverised white fish – most commonly Alaska pollock. They also include fillers such as wheat and potato starch, and egg white, along with crab flavouring and food dyes to give them their crab-like red and white colour.

Imitation crab is highly processed and contains food additives like MSG, which can trigger adverse side effects in some people. Compared to regular crab, the imitation crab meat nutrition profile also lacks many of the vitamins and minerals found in fresh crab.

Remove the tomalley (also called mustard, green/brown stuff, green gland) of crabs before eating. This is where PCBs (polychlorinated biphenyls), dioxin, and metals concentrate. Cook only live crabs. Discard any dead crabs and ones with broken shells.

It's a highly processed food containing minced fillet, egg whites, salt, sugar, and other additives to make it look like real crab meat. It's more affordable, but less nutritious, than fresh crab meat. The decision is yours to make as to which you'll buy for dinner.

Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of surimi (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. It is a product that uses fish meat to imitate shellfish meat.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.

Preheat oven to 375 degrees F. When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.

Whisk egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Form crab mixture into 4 patties.