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Home Learning Kitchen Appetizers - Crab Puffs

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Post by :wiseoldone Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3324

Click below to download : Appetizers - Crab Puffs (Format : PDF)

Appetizers - Crab Puffs

Puffs-
1 c water
1/2 c butter
1 c flour
4 eggs

Preheat oven to 400.

Combine water and butter in a saucepan. Bring to a rolling boil.

Stir in flour until mixture forms a ball.

Beat in eggs one at a time (mixture will be very smooth).

Drop by spoonfuls onto ungreased baking sheet. Use a COOKIE SCOOP for a more uniform sized puff.

Bake for 25-30 minutes or until golden. Cool thoroughly.

Cut off tops. Scoop out soft dough. Fill with crab filling. Serve immediately or refrigerate (covered). Yield: 16-18 puffs.

Crab Filling:
2 c crab meat
1/4 c minced celery
3 TBL minced onion
pepper to taste
3 TBL Miracle Whip salad dressing

Mix well. Fill puff shells.

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Appetizers - Seafood Crab Puffs

1 (8 oz.) pkg. cream cheese --softened 1 (10 oz.) can crabmeat -- drained 2 Tbsp. finely chopped green onion 2 Tbsp. finely chopped celery 2 Tbsp. soft bread crumbs tsp. salt 2 to 3 drops red pepper sauce 9 commercial egg roll wrappers -- cut into quarters vegetable oil Beat cream cheese until light and fluffy. Stir in crab, onion, celery and bread crumbs, salt and red pepper sauce. Spoon about 2 measuring teaspoons crab filling into centre of each egg roll wrapper (quarter). Moisten edges slightly. Bring

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2 pounds lump crabmeat 1/8 pound thinly sliced Smithfield ham 1/4 cup chopped onion 1/2 cup ( 1 stick) butter or margarine, melted Cut ham into 1/2 inch strips; set aside. Saute onions in butter over low heat, until translucent. Add ham and crabmeat. Cook until lightly brown. Stir gently to avoid breaking crab lumps. Serve with crusty bread or toast points as an hors d'oeuvre or with bread and a salad it's a meal.

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Appetizers - Crab Puffs

Appetizers - Seafood Crab Puffs

Appetizers - Seafood Crab Norfolk With Smithfield Ham