Delaware State Foods
Crab puffs are made of flour, baking powder, and salt gently mixed with beaten egg, milk, and shelled, chopped crabmeat. The batter is deep-fried in hot oil a spoonful at a time to make bite-sized, golden brown puffs. Fresh, frozen, and canned crab all work equally well. Butter, mayonnaise, ground mustard, cheese, and hot pepper sauce are all optional ingredients. Though frying is preferred, it's also possible to make baked crab puffs. They're usually served as an appetizer.
For centuries, Native Americans in the area that's now Delaware caught and ate crab, and the crustaceans became part of the settlers' diets soon after they arrived. Catching crab has long been an important industry in the area, so much so that crabbing rights were specified in early treaties between the Native Americans and colonists. Crabbing is still a favorite activity on Delaware beaches, and for many Delawareans, catching crabs is part of every summer holiday. Crab puffs are a popular way to enjoy the catch and are served at area summer crab festivals.