Hot Crabmeat Puffs

Serves: 5
Total Calories: 432
Yield: 36 appetizers


Miniature Cream Puffs:
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
salt to taste
4 eggs
Crabmeat Filling:
1 (8-ounce) package cream cheese, softened
1 tablespoon milk
1/2 teaspoon horseradish sauce
pepper to taste
1 (6 1/2-ounce) can crabmeat, drained
1/2 cup slivered almonds, toasted
2 tablespoons finely chopped onions


Miniature Cream Puffs:
Preheat oven to 400°. Bring water and margarine to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms a ball. Add eggs, one at a time, beating until smooth. Drop teaspoonfuls of batter onto ungreased baking sheet. Bake for 30–35 minutes and remove from baking sheet.

Crabmeat Filling:
Lower oven temperature to 375°. Combine cream cheese, milk, horseradish sauce, and pepper; mix until well blended. Stir in crabmeat, almonds, and onion.

To assemble cream puffs, cut tops from cream puffs and fill with crab mixture. Replace tops. Bake 10 minutes and serve.

Note: Easier than it looks. Be sure to make cream puffs small.

Nutritional Facts:

Serves: 5
Total Calories: 432
Calories from Fat: 290

This Hot Crabmeat Puffs recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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