Cheddar-Crab Puffs

By nlhartman

Egg keeps these rich appetizers from being too heavy. Freeze a batch up to 1 month before your holiday party, reheat in the oven, and serve warm without all the fuss.

Ingredients

• 3/4 cup(s) water
• 4 tablespoon(s) margarine or butter, cut up
• Salt
• Pepper
• 3/4 cup(s) all-purpose flour
• 3 large eggs
• 1 cup(s) (4 ounces) extra-sharp Cheddar cheese, shredded
• 6 ounce(s) crabmeat, picked over

Preparation

Step 1

Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment paper.

In 3-quart saucepan, combine water, margarine, and 1/4 teaspoon each salt and freshly ground black pepper. Heat to boiling on medium. Remove from heat. Add flour and stir until ball forms. Stir in eggs, 1 at a time, until dough is smooth and shiny. Stir in Cheddar and crab.

With tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1 inch apart. Bake 25 to 30 minutes or until golden brown, switching sheets on racks halfway through. Serve warm. To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 degree F oven 8 to 10 minutes.