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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Good things come in little packages with these melt-in-your-mouth puffs. Besides crabmeat, I've used whipped cream or pudding as the filling to create bite-sized desserts. Ingredients:
1 cup water |
1/2 cup butter, cubed |
1/2 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup mayonnaise |
1 can (6 ounces) crabmeat, drained and cartilage removed |
1/2 cup shredded swiss cheese |
1 tablespoon minced chives |
1 teaspoon garlic salt |
1 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
Directions:
1. In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once and 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. Continue beating until mixture is smooth and shiny.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside.
3. In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops. Yield: 4 dozen.
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