| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 1 | c | Water |
| 1/4 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | c | Butter; (1/4 lb) |
| 4 | Eggs | |
| 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 |
INSTRUCTIONS
CRAB FILLING 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 <phl3871@montana.com> on Nov 29, 1997
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