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Crab-Stuffed Mini Puffs Recipe

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These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties.

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Crab-Stuffed Mini Puffs Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12 Servings

25 25 50

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
CRAB FILLING:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon lemon juice
1/4 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, shredded

Directions

In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely.
For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately. Yield: 2 dozen.

Nutritional Facts 1 serving (2 each) equals 302 calories, 26 g fat (8 g saturated fat), 107 mg cholesterol, 554 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.

Originally published as Crab-Stuffed Mini Puffs in Quick Cooking March/April 2003, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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