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Appetizers

Crab Puffs

Crab Puffs recipe
photo by:kraft
time
prep:
25 min
total:
1 hr
servings
total:
About 3 dozen cream puffs or 18 servings, 2 filled cream puffs each
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What You Need

1/2
cup  water
1/4
cup  (1/2 stick) butter or margarine
1/2
cup  flour
2
 eggs
1
can  (6 oz.) crabmeat, drained, flaked
1/3
cup  chopped pitted black olives
1/4
cup  chopped green pepper
2
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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