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Crab Puffs

none

1 cup flour
1 cup water
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup butter; (1/4 lb.)
4 eggs
***CRAB FILLING***
2 cans crab; well drained
green onions; chopped finely
celery, chopped finely
--(amounts of green onion and celer; your taste)
mayo or Miracle Whip to taste
Salt and pepper; pinch or two

Put water, salt, sugar and butter into pan and heat till butter is melted. Bring mixture to a full rolling boil over high heat, add your flour all at once, remove pan from heat, and stir until mixture becomes a smooth, very thick paste that clings together and comes away from the sides of the pan. Stir in eggs one at a time, until paste is smooth and shiny.(paste may seem thin when you begin to add the eggs, but will thicken as you continue to stir) Let paste cool about 15 minutes. Lightly grease cookie sheet. Take a teaspoon of paste and drop on sheet about 2" apart. This will make about 40 miniature cream puffs. Preheat oven to 400F. Bake for 25 to 35 minutes or until golden and lightweight. You can split and fill when cool. Crab Filling: This is approximate amounts so can add or delete whatever you like. Note: you can use your favorite fish, chicken or meat salad sandwich filling. Cut your puffs and put about teaspoon of filling in each. There even hollow when you cut them open for filling. And in keeping with Q why couldn't one take the crab and spread it on fine mesh screen and lightly smoke it. Maybe someone on list has smoked crab and can fill us in on this? I normally make 200 to 300 for party of 75 or so. Can't get enough of them. Posted to BBQ List by Don Havranek on Nov 29, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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