Miniature Crab Rice Puffs

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Makes 4 dozen puffs.



Place crab meat, rice, celery, pickles, Onion and eggs in mixing bowl. Toss lightly. Sprinkle with lemon juice. Add Mayonnaise and chili sauce to moisten. Season to taste with salt and pepper. Chill until just before serving time. Slice tops with cream puffs. Fill with crab meat mixture and replace tops

Miniature cream Puffs: place water, butter and salt in heavy saucepan over moderate heat; when boiling briskly, add flour all at once, stirring vigorously and cook until mixture forms a smooth ball which leaves sides of pan clean.

Turn into mixing bowl and beat in eggs one at a time. Continue beating until mixture is thick and shiny and breaks off when spoon is raised. Drop from tip of teaspoon about 1-1/2 inches apart onto baking sheet. Bake at 450 degrees 8 to 10 minutes, then reduce heat to 350 degrees and bake 10 to 12 minutes longer. Remove puffs from baking sheet and cool on cake rack.

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