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Devilish Crab Puffs
Devilish Crab Puffs
Yield: Makes about 40 appetizers
Ingredients:
Swiss Puffs (recipe follows)
2cups crabmeat
1/4cup chopped fresh parsley
1/4cup mayonnaise
2tablespoons finely minced onion
2teaspoons white wine
1teaspoon Worcestershire sauce
1teaspoon dry mustard
1teaspoon lemon juice
1/4teaspoon white pepper
Preparation:
1.Prepare Swiss Puffs; set aside.2.To make filling, pick out and discard any shell or carilage from crabmeat and place in medium bowl. Add parsley, mayonnaise, onion, wine, Worcestershire sauce, mustard, lemon juice and pepper. Stir gently to blend.3.Preheat oven to 375°F. Fill Swiss Puffs with crab filling.4.Place filled appetizers on ungreased baking sheet; bake 10 minutes or until heated through.
Swiss Puffs
Yield: Makes about 4 dozen
Ingredients:
1/2cup milk
1/2cup water
1/4cup (1/2 stick) butter
1/4teaspoon salt
Pinch ground nutmeg
Pinch white pepper
1cup all-purpose flour
4eggs, at room temperature
1cup shredded Swiss cheese, divided
Preparation:
1.Preheat oven to 400°F. Grease 2 large baking sheets.2.Heat milk, water, butter, salt, nutmeg and pepper in 3-quart saucepan over medium-high heat until mixture boils. Remove pan from heat; add flour all at once, mixing until smooth. Cook over medium-low heat, stirring constantly, until mixture leaves side of pan clean and forms a ball. Remove pan from heat.3.Add eggs, 1 at a time, beating until smooth and shiny after each addition. Continue beating until mixture loses its gloss. Stir in 3/4 cup cheese.4.Drop rounded teaspoonfuls of batter 1 inch apart onto prepared baking sheets. Sprinkle with remaining 1/4 cup cheese.5.Bake 30 to 35 minutes or until puffs are golden brown. Cool completely on wire racks.6.Before filling, cut tops off puffs; scoop out and discard moist dough in centers.
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Next: Devilish Delights, Devilish red cabbage, Devilled kidneys on toast, Devils on horseback, Devon crab and ginger dumplings with a lemon thyme and ginger sauce,
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