Party Crab Puffs Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 96
- 1/4 teaspoon salt
- 4 eggs
- 1 cup water
- 1 cup all-purpose flour
- 1/4 cup mayonnaise
- filling:
- 4 ounces cream cheese softened
- minced fresh parsley optional
- 1/2 cup butter cubed
- 4 hard-cooked eggs finely chopped
- 1 can (6 ounces) lump crabmeat drained
- 2 tablespoons finely chopped onion
- 2 tablespoons prepared horseradish drained
- Carbohydrate 1.49785837661629 g
- Cholesterol 4.26419689226825 mg
- Fat 1.63595208530967 g
- Fiber 0.110348088696315 g
- Protein 0.451035228082383 g
- Saturated Fat 0.897732326270525 g
- Serving Size 1 1 serving (17g)
- Sodium 39.873908464196 mg
- Sugar 1.38751028791997 g
- Trans Fat 0.308170979659929 g
- Calories 22 calories
Directions Preheat oven to 400degrees. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops. Yield: 8 dozen. Originally published as Crab Puffs in Taste of Home December/January 2010, p16 Nutritional Facts 1 crab puff equals 30 calories, 2 g fat (1 g saturated fat), 23 mg cholesterol, 32 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend
