Low Sodium Crab Puffs

Delight in the irresistible taste of Low Sodium Crab Puffs—a guilt-free take on a party-favorite appetizer that's perfect for any occasion. These golden, crispy bites feature delicate lump crab meat blended with creamy, low-sodium cream cheese, fresh chives, and a hint of zesty lemon. Encased in buttery layers of flaky phyllo dough and seasoned with aromatic spices like garlic powder, onion powder, paprika, and black pepper, these hand-folded delights are bursting with vibrant flavors while staying light on salt. Quick to prepare in just 45 minutes, this recipe yields 24 perfectly portioned puffs, ideal for entertaining or snacking. Serve them warm or at room temperature for a show-stopping, low-sodium treat that’s as elegant as it is delicious.

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, combine the lump crab meat and low sodium cream cheese. Mix until evenly combined.

Step 3

Add fresh chives, garlic powder, onion powder, paprika, black pepper, and lemon zest to the crab mixture. Mix well until all ingredients are integrated.

Step 4

Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl.

Step 5

Lay one sheet of phyllo dough on a clean, dry surface. Cover the remaining sheets with a damp cloth to prevent drying out.

Step 6

Lightly brush the phyllo sheet with melted butter. Place another sheet on top and brush it with butter as well.

Step 7

Cut the double-layered phyllo into 4 equal strips lengthwise.

Step 8

Place approximately 1 tablespoon of the crab filling at the end of each strip.

Step 9

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.

Step 10

Repeat with remaining phyllo sheets and filling to make around 24 crab puffs.

Step 11

Place the folded puffs on the prepared baking sheet, leaving space between each puff.

Step 12

Bake for 18-20 minutes or until golden brown and crispy.

Step 13

Allow puffs to cool slightly before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(645.1g)

Amount per serving	% Daily Value*
Calories	1579.1

Total Fat 83.7g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat g
Cholesterol 325.1mg	0%
Sodium 2357.7mg	0%
Total Carbohydrate 136.1g	0%
Dietary Fiber 9.7g	0%
Total Sugars 4.2g
Protein 66.3g	0%

Vitamin D 0IU	0%
Calcium 271.9mg	0%
Iron 7.3mg	0%
Potassium 1164.3mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 17.0%

Carbs: 34.8%