I wanted to call these “crabbity crabbity puff puffs,” but that is largely due to the amount of cold medicine currently in my system.  So you might want to just ignore all of the text in this post and head straight to the recipe.  It’s a good one.  No grains or fillers, just crabbity-crabbity goodness going on.

Crab Puffs

These are puffed up with beaten eggs whites, and they make a great appetizer (served hot or at room temperature), or a great special-occasion breakfast. I like them with a little remoulade sauce on the side.  They will deflate a bit as they cool, but the texture remains really light and puffy.  To get the best volume from your egg whites it helps to have them at room temperature.  I got sixteen puffs from this batch, but that is going to vary depending on the volume you get from the egg whites, as well as the precision with which you fill your muffin tins.   You can also make mini versions using mini muffin tins, but decrease the baking time to about 12 minutes.

Crab Puffs
Author: 
Recipe type: Appetizer, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 large eggs, separated
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons chopped, fresh chives
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 pound lump crab meat
  • butter or olive oil, to coat the muffin tins
Instructions
  1. Preheat the oven to 375 degrees. Grease a muffin tin, plus 4-5 cups of a second tin, with butter or olive oil.
  2. Place the egg whites in a large mixing bowl or stand mixer. Beat until they form stiff peaks.
  3. Place the egg yolks in a medium mixing bowl. Whisk them together with the salt, white pepper, chives, mustard, and olive oil. Gently fold the crab into the egg yolk mixture.
  4. Fold one-third of the eggs whites into the crab mixture to loosen it up, then fold in the rest of the egg whites. Do not over fold, as you want to keep lots of volume. Some white streaks can still remain. Use a third-cup measure to scoop the mixture into the prepared tins. Bake for 12-15 minutes, or until they are puffy and lightly browned on the tops. Serve hot or at room temperature.

Crab Puffs

These are highly dependent upon the quality of the crab meat, so I do not recommend using canned.  The pasteurized crab that you can find in the refrigerated section works well.

Thanks for reading,

-Angela

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15 Comments

  1. I’d love some of your crabbity crabbity puffs! I’d like to make them as appetizers!

    Hope you feel better Angela! I, myself, have had congestion going on for about a week now…probably allergy related. I love Fall, but it really takes a toll on me.

    1. Oh, me too–it’s my favorite season, but also the worst for me in terms of allergies.

  2. They look great and I like your cold medicine inspired name! LOL! Feel better ( :

  3. These look delicious. I hope you’ll feel better soon.

  4. These were delicious! And fairly easy. Not easy enough that I’d make them for anything other than special occasions though. There were a lot of dishes to wash 😉 BUT as far as minimal ingredients and flavor? Amazing! Definitely best hot out of the oven. Next time we bring this to a gathering we will probably cook them right before heading out.

    1. Very glad you liked the recipe! And I agree on all points–definitely not something I would whip up for a weeknight meal, but nice for a party.

  5. I’m gluten free because of food allergies and this recipe makes me happy! I shall call them “Crabbity Crabbity Puff Puffs”, its such a great name! I’d like to add these to my blog with a link back to you.
    https://livingwithncgs.blogspot.com/

    1. That would be great, and I am so glad you enjoyed them!

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