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This is one of those old time recipes that you see in the South in Junior League or Ladies Clubs Cookbooks.  I love Louisiana Crab Puffscrab puffs, they are great made small as appetizers and cocktail bites or made large as a luncheon entree.  

We served them as a lunch special with my creamy remoulade sauce.  They are really good.

Recipe By     : Sitara
Serving Size  : 18   Preparation Time :2:00
Categories    : Fish     New Orleans/Cajun/Creole
                Luncheon      Seafood

  Amount    Measure       Ingredient -- Preparation Method
   --------       ------------       --------------------------------
  1/3               cup                 mayonnaise
   3            tablespoons       prepared mustard
   3                large               eggs
   1            teaspoon           salt
   1           tablespoon         Worcestershire sauce
   1            teaspoon           garlic powder
   1            teaspoon           Tabasco sauce
  1/2          teaspoon           white pepper
   9              each                 green onion -- minced
  1/2             cup                  fresh parsley -- chopped
  2/3             cup                  cracker crumbs
   3             pounds              crabmeat cleaned and picked over
  18      filo dough -- squares

Combine mayo, mustard, egg and seasonings.  Blend well.  Add this mixture
to parsley, green onion, cracker meal, and crabmeat,  tossing lightly.  Check for

Roll out pastry to a rectangle.  Moisten the edges of the pastry with water.  Put a portion of the crab mix in the middle and bring sides together sealing crabmeat in.  .   Put on baking sheet and bake at 375 till pastry is crispy and brown.

Serve with a dill sauce or remoulade.