Low Sodium Crab Puffs
Indulge in the savory delight of Low Sodium Crab Puffs, a guilt-free twist on a classic appetizer. These bite-sized treats are filled with creamy low-sodium cream cheese, succulent lump crab meat, and a fragrant blend of fresh chives, garlic powder, onion powder, and paprika, all brightened by a hint of lemon zest. Wrapped in delicate, buttery layers of phyllo dough, each puff is baked to golden perfection for a light and crispy texture. Perfect for parties or casual snacking, this recipe delivers gourmet flavor without the excess salt, making it a standout choice for health-conscious seafood lovers. Ready in under an hour and yielding 24 puffs, these irresistible morsels are just as delicious warm as they are at room temperature. Tag along for this easy-to-follow recipe and elevate your appetizer game with a dish that’s sure to impress!
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Recipe Information
Ingredients
- 8 ounces Lump crab meat
- 4 ounces Cream cheese (low sodium)
- 2 tablespoons Fresh chives
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Black pepper
- 12 sheets Phyllo dough sheets
- 4 tablespoons Unsalted butter
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the lump crab meat and low sodium cream cheese. Mix until evenly combined.
Add fresh chives, garlic powder, onion powder, paprika, black pepper, and lemon zest to the crab mixture. Mix well until all ingredients are integrated.
Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl.
Lay one sheet of phyllo dough on a clean, dry surface. Cover the remaining sheets with a damp cloth to prevent drying out.
Lightly brush the phyllo sheet with melted butter. Place another sheet on top and brush it with butter as well.
Cut the double-layered phyllo into 4 equal strips lengthwise.
Place approximately 1 tablespoon of the crab filling at the end of each strip.
Fold one corner of the strip over the filling to form a triangle. Continue folding the strip in a triangle manner, brushing with butter on each fold, until the entire strip is folded.
Repeat with remaining phyllo sheets and filling to make around 24 crab puffs.
Place the folded puffs on the prepared baking sheet, leaving space between each puff.
Bake for 18-20 minutes or until golden brown and crispy.
Allow puffs to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 4.2 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
