Crab-Stuffed Mini Puffs

By á-2700

Ingredients

• CRAB FILLING:
• 1 cup water
• 1/2 cup butter
• 1/4 tsp. salt
• 4 eggs
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 Tbsp. finely chopped onion
• 1 tsp. salt
• 1 tsp. dill weed
• 1 tsp. lemon juice
• 1/4 tsp. pepper
• 2 pkgs. (8oz each) flaked imitation crabmeat, shredded

Details

Servings 2

Preparation

Step 1

In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 mins. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 for 25-30 mins. or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely.

For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs, replace tops. Serve immediately.