Title: Crab Puffs
Categories: None
Yield: 1 Servings

1 c Flour
1 c Water
1/4 ts Salt
1 ts Sugar
1/2 c Butter; (1/4 lb)
4 Eggs

--------------------------------CRAB FILLING--------------------------------
2 cn Crab; well drained
Add some imitation crab
-amount is up to you;
-(filler) chopped
Green onions; choped finely
Celery; chopped finely
-(amounts are to your taste)
Mayo or miricle whip to
-taste
Salt and pepper; pinch or
-two

Put water, salt, sugar and butter into pan and heat till butter is melted.
Bring mixture to a full rolling boil over high heat, add your flour all at
once, remove pan from heat, and stir until mixture becomes a smooth, very
thick paste that clings together and comes away from the sides of the pan.
Stir in eggs one at a time, until paste is smooth and shiny.(paste may seem
thin when you begin to add the eggs, but will thicken as you continue to
stir) Let paste cool about 15 minutes. Lightly grease cookie sheet. Take a
teaspoon of paste and drop on sheet about 2" apart. This will make about 40
miniture cream puffs. Preheat oven to 400 degrees. Bake for 25 to 35
minutes or until golden and lightweight. You can split and fill when cool.

Crab Filling: This is approximate amounts so can add or delete whatever you
like.

Note: you can use your favorite fish, chicken or meat salad sandwitch
filling.

Cut your puffs and put about teaspoon of filling in each. There even hollow
when you cut them open for filling. And in keeping with Q why could'nt one
take the crab and spread it on fine mesh screen and lightly smoke it. Maybe
someone on list has smoked crab and can fill us in on this? I normally make
2 to 300 for party of 75 or so. Can't get enough of them.

Posted to bbq-digest V5 #732 by Don Havranek on Nov
29, 1997