Herbed crab puffs

Total Time
47 min
10 min
37 min
These versatile bites are a classic for a reason; they are perfect for a party or holiday gathering, or you could also add them to a brunch table. They take just 10 minutes to stir together and then your oven does the rest. You can omit the hot pepper sauce, but if you prefer your appetizers to be on the spicy side, add a few more dashes to the recipe. Serve them right out of the oven, at room temperature, or make them ahead and quickly reheat. Arrange them out on a platter and, if you like, serve with a bowl of chutney on the side.



½ cup(s)

Olive oil

1½ Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

All-purpose flour

½ cup(s)


1 large egg(s)

Egg whites

1 large

Grated Parmesan cheese

¼ cup(s), fresh

Hot pepper sauce


Fresh sage

1½ tsp, minced, or 1⁄2 teaspoon crumbled dried

Uncooked lump crabmeat

6 oz, cooked fresh or thawed frozen, picked over


  1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
  2. Bring the water, oil, salt, and pepper to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, then whisk in the flour. Cook, whisking constantly, until the bottom and sides of the pan are coated with a white film.
  3. Transfer the mixture to a large bowl; cool about 3 minutes. With an electric mixer on medium speed, beat the egg and egg white into the flour mixture until smooth. Beat in the cheese, pepper sauce, and sage until smooth, about 1 minute. Stir in the crabmeat.
  4. Drop the mixture by tablespoonfuls onto the baking sheet, spacing the puffs 1 inch apart. Bake until puffed and golden brown, about 30 minutes.