Hot Crab Puffs


  • 500g cooked Queensland Mud crab meat
  • 4 bacon rashers, rind removed
  • Salt and pepper
  • 4 finely chopped shallots
  • ½ cup sour cream
  • 1 tsp. dry mustard
  • 1 tsp. mild chilli sauce
  • 1 egg, beaten


Place crabmeat in a bowl.

Grill bacon until crisp, cut into small pieces and add to bowl with salt, pepper and shallots.

Toss to combine and divide into buttered ramekins.

Combine remaining ingredients and spoon over crab.

Place in a preheated oven (200 C) for 15 minutes or until crab is heated through and topping is puffy and golden.

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