Crab Puffs

Ingredients

  • 1 lb. flaked crab meat
  • 2 Tbls. chili sauce
  • 2/3 c. celery, chopped
  • 1/2 c. onion, finely chopped
  • 1 Tbls. fresh parsley, minced
  • 4 hard-boiled eggs, finely chopped
  • 1-1/2 to 2 c. real mayonnaise
  • salt & pepper to taste

Puffs

  • 1 c. water
  • 1 c. all-purpose unbleached white flour
  • 1/2 c. butter (1 stick)
  • 4 eggs

Instructions

Filling: Mix crab meat, chili sauce, celery, salt & pepper, onion, parsley, hard-boiled eggs, and mayonnaise together until well-blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below). Do not fill puffs very far in advance of serving; the result will be soggy puffs. Yields 4 cups of filling.

Puffs: Bring water to a boil; add butter. Stir this mixture until butter is melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly.

Drop onto a baking sheet by teaspoonfuls.

Bake for 15 minutes at 400 degrees. Cool puffs on rack. Slice and fill with crab mixture just before serving.