Miniature Crab Rice Puffs
Makes 4 dozen puffs.
- 2 cups (about 12 ounces) crab meat
- 1 cup cooked rice (cooked in chicken broth)
- 1 cup chopped celery
- 1/3 cup chopped sweet pickles
- 2 tablespoons minced Onion
- 3 hard-cooked eggs, chopped
- 3 tablespoons lemon juice
- 1/2 cup Mayonnaise
- 1/4 cup chili sauce
- salt and ground black pepper to taste
- Miniature cream Puffs:
- 1 cup water
- 1/2 cup butter or margarine
- 1/4 teaspoon salt
- 1 cup sifted flour
- 4 eggs
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.