Serves: 5
Total Calories: 409
Yield: 48 puffs
In a large bowl, combine all ingredients except hot dog buns. Cut rounds from buns using a small cookie cutter or rim of a juice glass, cutting 3 from each half of buns. Spread crab mixture evenly on top of rounds. Broil or bake at 400° about 5 minutes.
Note: Puffs may be baked and frozen for later use. Before serving, reheat at 400° about 10 minutes.
Fun Fact: There are a number of different types of crabmeat to choose from when preparing recipes. “Lump” is the largest pieces of meat from the crab’s body; it is the most expensive form of crabmeat. “Backfin” is white body meat in lump and large flakes and is best for dishes where appearance is important. “Special,” flakes of white body meat other than lump, is good for casseroles and crabcakes. “Claw” is small, brownish meat from the claws; as the least expensive type of crab meat, it is good for appetizers, soups, and dips.
This Chesapeake Bay Virginia Crab Puffs recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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