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Crab Puffs

Crab Puffs recipe
photo by:kraft
These puffs were great, but the filling needed something else, so we added capers. I also made these puffs into a dessert delight by adding chocolate pudding topped with more
posted by
 a cook
on 1/19/2009
25 min
1 hr
About 3 dozen cream puffs or 18 servings, 2 filled cream puffs each

What You Need

cup  water
cup  (1/2 stick) butter or margarine
cup  flour
can  (6 oz.) crabmeat, drained, flaked
cup  chopped pitted black olives
cup  chopped green pepper
Tbsp.  MIRACLE WHIP Dressing
Dash  of hot pepper sauce

Make It

PREHEAT oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; cook on low heat until mixture forms a ball, stirring vigorously. Remove from heat. Add eggs, 1 at a time, beating well after each addition. Drop rounded teaspoonfuls of batter onto ungreased baking sheet.

BAKE 30 to 35 min. or until golden brown. Remove immediately from baking sheet; cool.

MIX crabmeat, olives, green pepper, dressing and hot pepper sauce. Cut tops from cream puffs; fill evenly with crabmeat mixture, using about 1-1/2 tsp. of the crabmeat mixture for each cream puff. Replace tops. Store leftover cream puffs in rerigerator.

Kraft Kitchens Tips

Make Ahead
Cream puffs can be baked up to 1 day in advance. Prepare and bake as directed; cool completely. Store in tightly covered container at room temperature. When ready to serve, fill with crabmeat mixture as directed; replace tops.
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