Crab Puffs

Photograph taken from Her Daily
1 cup water
1/2 cup butter, cubed
1/4 tsp salt
1 cup flour, all purpose
4 eggs

Filling:
4 hard cooked eggs, finely chopped
1 6 oz can lump crab meat, drained
4 oz cream cheese, softened
1/4 cup mayonnaise
2 Tblsp finely chopped onion
2 Tblsp prepared horseradish, drained

In a large saucepan, bring the water, butter & salt to a boil. Add flour all at once & stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth & shiny.

Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 400 degrees F. for 18 to 22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops & set aside. Discard soft dough from inside. Cool puffs.

In a large bowl, combine the filling ingredients. Just before serving, spoon 1 tsp of filling into each puff; sprinkle with parsley if desired. Replace tops. Serve.

Makes 8 dozen.
Source
Taste of Home Magazine December/January 2010




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