“I would definitely make these again, also without using the crab so that I could reheat them for a quick on-the-go breakfast.” -Sheila Simpson, mom of Alexa, 19, and Sydney 16, Great Village, N.S.
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Mini Cheese Puffs with Lemon Crab Filling
Loading ...June 26th, 2007
By Leeanne Wright
Servings
Makes about 30 puffsPrep Time
Prep & baking time: about 40 minutesIngredients
Directions
Preheat oven to 375 deg. F.
In a medium-size (3-qt) saucepan, bring water, butter and salt to a boil. Remove pan from heat and add flour. Beat briskly with a wooden spoon until flour is completely incorporated and mixture is smooth.
Return pan to stove over medium heat. Stir continuously until dough forms a ball and pulls cleanly away from sides of pan, about 2 minutes. Continue to stir for 1 more minute.
Remove pan from heat and add eggs one at a time, beating each one in with a wooden spoon before adding the next. Dough will separate, but continue to beat until it looks glossy and smooth. Finish by beating in cheese, nutmeg and parsley.
Drop rounded tablespoons of dough onto a parchment paper-lined baking sheet. A small ice cream scoop works well for this.
Bake for 25 to 30 minutes or until puffed and a light golden brown.
When ready to fill, split and hollow out each puff.
Combine all ingredients in a bowl.
Refrigerate until ready to serve. Fill each cheese puff with 2 tsp crab and serve.
Nutrients Per Serving
79 calories, 6 g fat, 8 mg calcium, 170 mg sodium, 3.5 g carbohydrates, 0.2 g fibre, 2.8 g protein
Photo by Angus Fergusson
Copyright © 2012 St. Joseph Media. All Rights Reserved.