These crab puffs are well seasoned, and their small size makes them super snackable.

Although fresh crabmeat can be expensive, we recommend splurging for the holidays if you’re free to.

Trust us, fresh is best, and totally worth it.

Southern Living Crab Puffs on a platter ready to serve with sparkling water

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

This recipe was originally submitted by Eileen Wehling of Austin, Texas.

fresh lump crab meat, drained and flaked

1/2cup(2 oz.

Remove saucepan from heat, and allow mixture to cool slightly, about 10 minutes.

Southern Living Crab Puffs ingredients

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Add crab mixture; stir well.

Scoop batter and bake:

Drop batter by heaping teaspoonfuls onto 2 parchment-lined baking sheets.

Repeat with second baking sheet.

Southern Living Crab Puffs stirring the flour into the choux mixture

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Serve puffs warm, garnished with chopped green onions.

Southern Living Crab Puffs cooking the choux mixture

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Southern Living Crab Puffs stirring together the crab mixture

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Southern Living Crab Puffs stirring the eggs into the flour mixture

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Southern Living Crab Puffs stirring the crab mixture into the choux

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Southern Living Crab Puffs on a platter to serve

Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley