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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties. Ingredients:
1 cup water |
1/2 cup butter, cubed |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
crab filling: |
1 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons finely chopped onion |
1 teaspoon salt |
1 teaspoon dill weed |
1 teaspoon lemon juice |
1/4 teaspoon pepper |
2 packages (8 ounces each) imitation crabmeat, shredded |
Directions:
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 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
2. Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely.
3. 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. Yield: 2 dozen.
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