Party Crab Puffs
Total TimePrep: 45 min. Bake: 20 min./batch
These sound wonderful ! I use some shrimp or lobster paste base ( amazon , Costco or some higher end grocery stores carry more than chicken and beef ) to the water when making my chou paste . Or chicken mushroom beef vegetarian depending on my savory filling . Add far less than you think . Keep tasting it until it’s to your preference before you add the butter and flour .
I make a similar puff altho I dont use eggs unless I am making a deviled egg filling.. I use spring onion instead of reg onion, a dash of soy sauce (just a dash) some finely chopped celery and a squeeze of fresh lemon. I have also added a small dash of cayenne, grated Parmesan and capers at times. These puffs are also great with a chicken salad filling shredded rotisserie chicken, mayo, finely chopped celery, spring onion, and either chopped cashews or peanuts. The possibilities are endless really
These were ok... presentation is nice, but was not crazy about the filling.
I was so disappointed with this recipe. The puff pastry part was fine. Just make sure you don't drop the batter too large otherwise it won't cup correctly. However the filing was awful. It didn't taste like crab filling at all. It was more like egg salad with a hint of crab. I would only put in 1 maybe 2 eggs. Not 4. And the cream cheese was a bit too filling in my opinion.
These are pretty to look at and are a light appetizer for a party. I didn't get 8 dozen, but they made about half of that. Very nice appetizer.
I use to make these as cream puffs with pudding inside. Makes a great dessert
I've made this same basic puff recipe since the 70s and filled them with tuna or chicken salad...never had them get soggy, even when they were filled the evening before an event. Can't wait to try the crab filling next time!
I had made the puffs, previously, but, as pbarker said, they got soggy the longer they sat. Everyone still enjoyed them. I used the filling to stuff mushrooms, for a 45th anniversary party last month. I omitted the eggs and finely chopped some of the mushroom stems, in their place. I lowered the oven temp to 350º and baked them for the same amount of time. Everyone loved them. Even as they got cold, they were still great.
this was good will make again.
These are wonderful and easy to make however, if you fill them ahead of time they get soggy. It's a bit of a hassel when you have guests and have to leave them to fill the puffs.