Deviled Crab (or Clams) Puffs

Dorothy Curtis


I am not sure where I got this recipe because I have had it for a long time. I always make a double batch because they freeze well and are great to have on hand. I use canned clams because they seem to freeze better then the crab for longer storage.


★★★★★ 2 votes

Quite a few
20 Min
5 Min


  • 24 slice
    baguette bread 3/4 inch
  • 1 jar(s)
    kraft old english cheese spread
  • 1 Tbsp
  • 1 tsp
    dry mustard
  • 1/8 tsp
    cayenne pepper
  • 6 Tbsp
    butter or marg-softened
  • 2 Tbsp
  • 1 tsp
    worcestershire sauce
  • 1 clove
  • 1 can(s)
    crab meat or minced clams drained
  • 1
    green onion-minced

How to Make Deviled Crab (or Clams) Puffs


  1. Put bread on an ungreased cookie sheet and broil 4-6 inches from heat 1 to 2 minutes or till lightly browned. Remove from broiler turn bread over and cool on sheet.
  2. Mix all ingredients together except for crab or clams. Stir in crab or clams.
  3. Spread mix on untoasted sides of the bread, covering completely. Put cookie sheet in the freezer and freeze until firm.
  4. When frozen put into zip lock bags and store in freezer until ready to cook. They will store for a long time.
  5. Broil frozen slices 4-6 inches from heat for 6 to 8 minutes or until puffed, bubbly and lightly browned. Watch or they could burn.
  6. Serve with a nice salad or soup or as an appetizer.

Printable Recipe Card

About Deviled Crab (or Clams) Puffs

Main Ingredient: Bread
Regional Style: American

Show 4 Comments & Reviews

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