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


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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
green onion-minced

How to Make Deviled Crab (or Clams) Puffs


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

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