Crab Meat Puffs (Hors D'Oeuvres) Recipe
This Crab Meat Puffs recipe is one of the gems from my family cookbook. A great Side Dish recipe is one like this. The marriage of the incredible flavors of Seafood with other ingredients is the secret to this Crab Meat Puffs recipe. I am sure both of us will be in agreement that this Crab Meat Puffs is truly scrumptious.
Ingredients
Filling:
1 7 to 8 Oz. Can Crab Meat, drained and flaked (1 prefer King crab)
1 Stalk Celery, chopped fine
1/2 Small Onion, minced
1/4 to 1/2 Cup Mayonnaise (just enough to make it creamy)
Salt and Pepper to taste
Lemon Juice to taste (1 tsp. to 1 tbs.)
Dash of Worcestershire Sauce, or to taste
Puffs (miniature cream puffs):
1/2 Cup Butter
1/4 Tsp. Salt
1 Cup Boiling Water
1 Cup Sifted Flour
3 Eggs, unbeaten
Directions
Mix all ingredients together and fill miniature cream puffs with crab filling and refrigerate.
Add butter and salt to boiling water and stir over medium heat until mixture boils.
Lower heat; add flour all at once & beat vigorously until mixture leaves sides of the pan.
Add one egg at a time, beating thoroughly after each addition.
Shape on greased cookie sheet using 1 tsp.
of pastry for 1 puff, depending upon size desired.
Bake in a hot oven, 400 degrees, for 10 minutes.
Reduce heat to moderate, 350 degrees, and let bake about 30 minutes longer.
Remove from oven and place on wire rack to cool.
When cold, make slits on side.
If there is any soft or spongy dough inside of puff, scoop out.
This makes about 4 dozen small puffs.
If you have extra puffs after filling with crab filling, you can freeze them.
Add butter and salt to boiling water and stir over medium heat until mixture boils.
Lower heat; add flour all at once & beat vigorously until mixture leaves sides of the pan.
Add one egg at a time, beating thoroughly after each addition.
Shape on greased cookie sheet using 1 tsp.
of pastry for 1 puff, depending upon size desired.
Bake in a hot oven, 400 degrees, for 10 minutes.
Reduce heat to moderate, 350 degrees, and let bake about 30 minutes longer.
Remove from oven and place on wire rack to cool.
When cold, make slits on side.
If there is any soft or spongy dough inside of puff, scoop out.
This makes about 4 dozen small puffs.
If you have extra puffs after filling with crab filling, you can freeze them.
