Crab-Stuffed Mini Puffs

Name: Crab-Stuffed Mini Puffs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 114 grams butter, cubed; 1 teaspoon dill weed; 4 eggs; 125 grams all-purpose flour; 454 grams packages each) imitation crabmeat, shredded; 1 teaspoon lemon juice; 224 milliliters mayonnaise; 2 Tbsps finely chopped onion; 0 teaspoons pepper; 1 teaspoon salt; 115 milliliters sour cream; 237 milliliters water

You can never have too many side dish recipes, so give Crab-Stuffed Mini Puffs a try. This recipe makes 12 servings with 311 calories, 6g of protein, and 25g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have cream, dill weed, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. If you like this recipe, take a look at these similar recipes: Crab Cake Stuffed Shrimp, Crab Salad Stuffed Pita Pockets, and Spinach Cheese Puffs.

Instructions

In a heavy saucepan over medium heat, bring water, butter and salt to a boil.

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Butter

Water

Salt

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Sauce Pan

Add flour all at once; stir until a smooth ball forms.

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All Purpose Flour

Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

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Egg

Drop by tablespoonfuls 3 in. apart onto greased baking sheets.

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Baking Sheet

Bake at 400° for 25-30 minutes or until golden brown.

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Oven

Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely.

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Dough

For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops.

Ingredients you will need

Lemon Juice