Miniature Crab Rice Puffs

Prepare the cream puff shells by preheating the oven to 400°F. Combine water, butter, and salt in a saucepan and bring to a boil over medium heat.

Remove the saucepan from heat and stir in the sifted flour until the mixture forms a ball. Allow to cool for 2-3 minutes.

Beat in the 4 eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. Transfer the dough to a pastry bag fitted with a small round tip.

Pipe small mounds of dough onto an ungreased baking sheet, spacing them about 2 inches apart to form miniature puff shells. Bake for 20-25 minutes until golden brown and puffed.

Remove the puffs from the oven and allow to cool completely on a wire rack while preparing the crab filling.

Combine the crab meat, chopped celery, sweet pickles, and minced onion in a large mixing bowl. Add the chopped hard-cooked eggs and toss gently to combine.

In a separate bowl, whisk together the mayonnaise, chili sauce, lemon juice, and salt and black pepper to taste until blended. Pour the dressing over the crab mixture and fold gently until evenly coated.

Cut the cooled cream puff shells in half horizontally using a sharp knife. Carefully remove any excess doughy centers if needed to make room for filling.

Spoon approximately 1-2 tablespoons of the crab salad mixture into the bottom half of each cream puff shell. Top with the upper half of the puff, nestling it gently into the filling.

Arrange the filled miniature crab rice puffs on a serving platter and serve immediately, or refrigerate for up to 2 hours before serving.