Miniature Crab Puffs
Mini cream puff shells, here filled with tasty crab salad, are luxurious
party fare, and fortunately they require far less time and skill to make
than their decorative appearance would indicate. An economical alternative
to expensive real crab is surimi-imitation crab made from fish- whcih is
sold at fish markets and in seafood departments at supermarkets.
Number of Servings: 8
Serving Size: 2 puffs
4 Tbsp unsalted stick margarine or butter, softened
1/8 tsp salt
1/2 cup all-purpose flour
2 ea egg
6 1/2 oz crabmeat, drained and flaked
2 Tbsp green onion, finely chopped or chives
2 Tbsp finely chopped red pepper
2 Tbsp lite mayonnaise
1 ea clove garlic, minced
Preheat the oven to 425 degrees F. In a large 1-quart saucepan, bring 1/2
cup water, the margarine, and salt to a boil. Add all the flour,
vigorously stirring over medium heat until the dough leaves the sides of
the pan and forms a ball. Remove for heat; allow the dough to cool for 5
minutes. Beat in the eggs 1 at a time. Drop rounded teaspoonfuls of batter
onto a ungreased cookie sheet. Bake for 10 minutes; reduce the heat to 350
degrees F. Continue baking 17 to 20 minutes longer, or until the puffs are
golden brown. Cool on a wire rack. Slice a thin cap off the top of each
puff; remove the doughy inside. (Puffs and tops may be kept up to 2 days
in an airtight container.) Combine crabmeat, onion, red pepper, mayonnaise
and garlic; mix well. Immediately before serving, fill the puffs and
replace the caps.
Exchanges Per Serving 1/2 Starch 1 Meat Lean 1 Fat
Nutrition Information Amount per serving Calories 130; Calories From Fat
74; Total Fat 8g; Saturated Fat 2g; Cholestrol 64 mg; Sodium 256 mg; Total
Carbohydrate 7g; Dietary Fiber 0g; Sugars 1g; Protein 6 g
Jenn Mom2sam &Tiny
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