Crab Puffs
Crab Cream Puffs
Crab Puffs
Crab Puffs


Crab Puffs

Prep Time: 25 min
Total Time: 1 hr 0 min
Makes: About 3 dozen cream puffs or 18 servings, 2 filled cream puffs
each

1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/2 cup flour
2 eggs
1 can (6 oz.) crabmeat, drained, flaked
1/3 cup chopped pitted ripe olives
1/4 cup chopped green pepper
2 Tbsp. MIRACLE WHIP Dressing
dash of hot pepper sauce

PREHEAT oven to 400 F. Place water and butter in medium saucepan.
Bring to boil. Add flour; cook on low heat until mixture forms a ball,
stirring vigorously. Remove from heat. Add eggs, 1 at a time, beating
well after each addition. Drop rounded teaspoonfuls of batter onto
ungreased baking sheet.

BAKE 30 to 35 min. or until golden brown. Remove immediately from
baking sheet; cool.

MIX crabmeat, olives, green pepper, dressing and hot pepper sauce. Cut
tops from cream puffs; fill evenly with crabmeat mixture, using about
1-1/2 tsp. of the crabmeat mixture for each cream puff. Replace tops.
Store leftover cream puffs in rerigerator.

Source:
<http://www.kraftfoods.com/recipes/AppetizersSnacks/PuffsQuiches/CrabPuffs.html>



Crab Cream Puffs

1 stick butter
1 cup boiling water
1 cup sifted flour
1/2 tsp. salt

Melt butter in water. Add flour and salt. Stir over low heat and mix
until ball forms. Remove from heat. Stir in egg with wire whisk. Drop
about 1/2 teaspoon of mixture in lightly greased cookie sheet. Bake at
400 degrees for 20 to 30 minutes. Can frozen until filled. Makes about
50.

CRAB FILLING:
1/2 cup fresh crabmeat
2 cup sharp cheese, grated
2 cup mayonnaise
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco
1/2 Tbsp. onion, minced
1/2 cup celery, diced

Combine all ingredients. Chill mixture before filling puffs. Cut off
top. Fill and put tops back on. Place on cookie sheet and heat at 350
degrees until cheese melts. (Substitute: chicken or shrimp.)

Source: <http://www.cooks.com/rec/doc/0,191,151186-249201,00.html>



Crab Puffs

Looking for a new and different finger food for parties? You can use
fresh or canned crab for these delicious light morsels. If you can't
use beer, substitute clam juice or chicken broth. Crab puff appetizers
may be served warm or at room temperature.

1 cup lump crabmeat, picked clean (pasteurized canned is fine)
1/2 cup shredded Swiss cheese (Gruyere suggested)
2 Tbsp chopped chives
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp lemon juice
1 Tbsp dill weed
1/2 cup (1 stick) butter
1 cup lager beer (not light beer)
1/2 tsp salt
1/4 tsp lemon pepper
1 cup all-purpose flour
4 large eggs

Preheat oven to 400 F. Line baking sheets with parchment paper or silpats.
Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard,
lemon juice, and dill weed in a bowl. In a large saucepan, melt butter,
beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from
heat, and stir vigorously with a wooden spoon. Return to heat. Continue to
beat until a dough ball forms. Remove from heat. Add eggs to dough, one
at a time, beating vigorously after each addition until well-combined.
Fold crab mixture into dough. Pour puff dough into a large zip-top bag,
squeeze out the air, and seal. Cut about 1/3-inch from one corner of the
bag. Pipe dough onto baking sheets into mounds about 1-1/2 inches in
diameter. Bake crab puffs 25 to 30 minutes until crispy and golden brown.
May be served warm or at room temperature.

Note: Crab Puffs, like all choux pastry, are best made under low
humidity conditions. If you cannot use beer, you may substitute chicken
or clam broth. As a last resort, use water, but they will not be as
flavorful.

Yield: about 40 crab puffs

Source:
<http://homecooking.about.com/od/shellfishrecipes/r/blsea187.htm>



Crab Puffs

makes 18-20 puffs

1 cup water
1/2 cup butter
1 cup sifted flour
4 eggs

Crabmeat Filling
2 cups crab, drained
1/4 cup minced celery
3 tablespoons grated onion
1 jalapeno seeded and chopped
Pepper to taste
3 tablespoons mayonnaise

Bring water and butter to a boil in saucepan over medium heat. Stir in
flour at once. Stir vigorously over low heat, about 1 minute or until
mixture leaves the pan and forms a ball. Remove from heat. Beat eggs in
thoroughly, one at a time. Beat till mixture is smooth and velvety.
Drop by spoon onto ungreased baking sheet, into about the size of a
walnut. Bake at 400F for 30 to 35 minutes or until golden brown and
dry. Cool thoroughly. Cut off tops with a sharp knife. Scoop out any
filaments of soft dough. Fill with crab filling. Replace tops. Serve
immediately.

Source: <http://chefsaraskitchen.blogspot.com/2005/10/crab-puffs.html>



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