Cheddar Crab Puffs

Egg keeps these rich appetizers from being too heavy. Freeze a batch up to 1 month before your holiday party, reheat in the oven, and serve warm without all the fuss.

Yield: 1 serving
Community Recipe from

Ingredients

  • 3/4 cup(s) water
  • 4 tablespoon(s) margerine or butter cut up
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 3/4 cup(s) all-purpose flour
  • 3 large eggs
  • 1 cup(s) 4 oz. extra sharp cheddar shredded
  • 6 ounce(s) crabmeat drained

Preparation

  1. Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment paper.
  2. In 3-quart saucepan, combine water, margarine, and 1/4 teaspoon each salt and freshly ground black pepper. Heat to boiling on medium. Remove from heat. Add flour and stir until ball forms. Stir in eggs, 1 at a time, until dough is smooth and shiny. Stir in Cheddar and crab.
  3. With tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1 inch apart. Bake 25 to 30 minutes or until golden brown, switching sheets on racks halfway through. Serve warm. To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 degree F oven 8 to 10 minutes
December 2013

This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.

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