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DEVILED CRAB CREAM PUFFS

Source of Recipe

My files


Recipe Introduction

I usually make several batches of the cream puffs and store in freezer to have on hand for holidays. You may wish to try various fillings: tuna, minced ham, etc..

List of Ingredients

Small cream puffs:
1 cup water
1/2 cup corn oil
4 eggs
1/2 tsp. salt
11/4 cups flour

Deviled Crab filling:
1 3 oz. pkg. cream cheese
2 Tbls. light cream
1/3 cup mayonaise
1 can crab meat, drained and flaked
1 tsp. lemon juice
1/2 tsp. grated onion
1/2 tsp. Worcestershire Sauce


Recipe

CREAM PUFFS:
Bring water to full boil in saucepan; add corn oil and salt, then add flour all at once. Beat rapidly with wooden spoon over low heat until mixture leaves sides of pan and forms smooth, compact ball. Remove from heat and add beaten eggs one at a time, beating until shiny and smooth after each addition. (Mixture should be thick when last egg has been added.) Drop by scant teaspoonfuls on ungreased cooky sheet, about 2 inches apart. Bake at 375º for about 35 minutes or lightly browned. Cool. Cut off tops and fill with crab mixture.

DEVILED CRAB FILLING:
Soften cream cheese, blend in light cream and mayonaise,add crab meat, lemon juice, onion and Worcestershire Sauce; mix thoroughly.