Crab Puffs




  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1/2 cup milk
  • Salt and Cajun Chef Cayenne Pepper to taste
  • 2 Tbsp minced celery
  • 1/2 cup minced onions
  • 1 Tbsp chopped green onions
  • 1 Tbsp vegetable oil
  • 1/2 lb Louisiana Jumbo Lump Crabmeat, picked over for shells and cartilage
  • 2 eggs, well beaten
  • 1/8 tsp black pepper
  • 1/2 tsp garlic salt
  • 1/2 cup cracker crumbs
  • 1 Tbsp minced parsley or Zatarains Parsley Flakes
  • Vegetable oil for deep frying 


Melt the butter in a small saucepan. Add the flour and stir constantly with a wire whisk for two minutes over low heat. Slowly pour in the milk and continue whisking until the mixture is thick and creamy. Season with salt and cayenne. Set aside. Sauté the celery, onions, and green onions in the oil over medium heat for three to four minutes, or until soft. Remove from heat. Transfer the vegetable mixture to a medium-size mixing bowl. Add the crabmeat, the white sauce, the eggs, black pepper, garlic salt, cracker crumbs, and parsley. Cool for several minutes. Cover and refrigerate for about 30 minutes. Shape the mixture into balls the size of walnuts. Deep fry in hot vegetable oil for three to four minutes, or until they are golden brown. Drain on paper towels and serve with tartar sauce. Makes about a dozen.

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