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Crab Puffs

Prep Time20 mins
Cook Time10 mins
Freeze Time30 mins
Total Time1 hr
Servings: 36 puffs


For the Puffs

  • 4 oz Lump Crab
  • 3 oz Cream Cheese, Softened
  • 1 tbsp + 1tsp Mayonnaise
  • 1/2 Red Bell Pepper, Finely Chopped
  • 2 cloves Garlic, Chopped
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Lemon Zest
  • 1/4 cup Grated Parmesan Cheese
  • Salt
  • Pepper
  • 1/2 cup Flour
  • 1/2 cup Panko Bread Crumbs
  • 1 Egg
  • Vegetable Oil, For Frying

For the Sauce

  • 1/2 cup Mayonnaise
  • 1 clove Garlic, grated (or VERY finely chopped)
  • 1 tbsp Lemon Juice
  • 1 tsp Old Bay Seasoning


  • In a bowl, combine the crab, softened cream cheese, finely chopped bell pepper, mayonnaise, garlic, old bay, lemon zest and grated parmesan. Salt and pepper to taste.
  • Roll the mixture into small balls (1/2 inch for "one biters" or 1 inch for two biters). Put the balls (dirty) in the freezer for about 30 minutes to firm them up.
  • While waiting for them to firm, you can make the sauce. Whisk together mayonnaise, grated garlic, lemon juice and old bay until smooth, set aside.
  • In a deep skillet, heat about 1 inch of vegetable oil to 375 degrees Fahrenheit. In batches, add the crab puffs and fry until all sides are beautifully golden (about 3 minutes per side). Drain on a cooling rack.
  • Scoop sauce into a plastic zip lock bag and cut a small piece off of one of the bottom corners. Gently squeeze the sauce on top of the puff and serve!