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Appetizers

Hot Crabmeat Puffs

Hot Crabmeat Puffs recipe
photo by:kraft
These savory cream puffs are filled with a cream cheese, crab and almond mixture and baked for an elegant hot appetizer.
time
prep:
45 min
total:
1 hr 30 min
servings
total:
About 3 dozen cream puffs or 36 servings, 1 cream puff 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
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
Tbsp.  milk
1/2
tsp.  KRAFT Prepared Horseradish
1/4
tsp.  salt
1/8
tsp.  pepper
1
pkg.  (8 oz.) imitation crabmeat, drained, flaked
1/3
cup  PLANTERS Slivered Almonds, toasted
2
Tbsp.  finely chopped onion

Make It

PREHEAT oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; mix well. Reduce heat to low. Cook until mixture forms a ball, stirring constantly. Remove from heat. Add eggs, 1 at a time, beating with wooden spoon after each addition until well blended. Drop rounded teaspoonfuls of dough onto lightly greased baking sheets.

BAKE 30 to 35 minutes or until golden brown. Immediately remove from baking sheets to wire racks. Reduce oven temperature to 375°F.

MIX cream cheese, milk, horseradish, salt and pepper in medium bowl until well blended. Add imitation crabmeat, almonds and onion; mix lightly. Cut tops from cream puffs; fill with the crabmeat mixture. Replace tops. Return to baking sheets. Bake an additional 10 minutes or until heated through.

Kraft Kitchens Tips

Make Ahead
Bake and fill cream puffs as directed. Wrap tightly in foil; freeze up to 2 months. When ready to serve, bake, unwrapped, at 375°F for 30 minutes or until heated through. No need to thaw before baking.
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