Crab Puffs with MIRACLE WHIP Dressing

Name: Crab Puffs with MIRACLE WHIP Dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 79 milliliters chopped pitted black olives; 59 milliliters (1/2 stick) butter or margarine; 170 grams can crabmeat, drained, flaked; 2 eggs; 118 milliliters flour; 59 milliliters chopped green pepper; 2 Tbsps MIRACLE WHIP Dressing; 1 dash hot pepper sauce; 118 milliliters water

Crab Puffs with MIRACLE WHIP Dressing is a pescatarian main course. One serving contains 1001 calories, 49g of protein, and 64g of fat. This recipe serves 1. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, miracle whip dressing, dash of pepper sauce, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 400F.

Equipment you will use

Oven

Place water and butter in medium saucepan. Bring to boil.

Ingredients you will need

Butter

Water

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Sauce Pan

Add flour; cook on low heat until mixture forms a ball, stirring vigorously.

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All Purpose Flour

Remove from heat.

Add eggs, 1 at a time, beating well after each addition. Drop rounded teaspoonfuls of batter onto ungreased baking sheet.

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Egg

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Baking Sheet

Bake 30 to 35 min. or until golden brown.

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Oven

Remove immediately from baking sheet; cool.

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Baking Sheet

Mix crabmeat, olives, green pepper, dressing and hot pepper sauce.

Ingredients you will need

Hot Sauce

Green Pepper

Crabmeat

Olives

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.

Ingredients you will need

Crabmeat

Cream

Equipment

Oven

Sauce Pan

Baking Sheet

Ingredients

Servings:

79milliliters

chopped pitted black olives 59milliliters

(1/2 stick) butter or margarine 170grams

can crabmeat, drained, flaked 2

eggs 118milliliters

flour 59milliliters

chopped green pepper 2Tbsps

MIRACLE WHIP Dressing 1dash

hot pepper sauce 118milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.