Crab-Stuffed Mini Puffs Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Nutritional Facts

2 each: 302 calories, 26g fat (8g saturated fat), 107mg cholesterol, 554mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Crab-Stuffed Mini Puffs in Quick Cooking March/April 2003, p55

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