Posted by: marthabernie | April 23, 2015

CHEDDAR CRAB PUFFS

This is another easy, quick appetizer from Good Housekeeping magazine.  I had some friends over before Christmas for appetizers, and these were great to make ahead of time.   I switched out the black pepper for white pepper because white pepper gives you a little kick.  The next time I make these, I am going to add a little dry mustard to the mix, just to see what happens.

CHEDDAR CRAB PUFFS

3/4 cup water

4 tablespoons butter, cut up

salt and white pepper

3/4 cup flour

3 large eggs

1 cup shredded extra sharp Cheddar cheese

6 oz picked over crabmeat.

Preheat oven to 400 degrees F.  Line two cookie sheets with parchment paper.  In a 3 quart saucepan, combine water, butter and 1/4 teaspoon each salt and pepper.  Heat to boiling on medium heat.  Remove from heat and add flour and stir until a ball forms.  Stir in eggs, one at a time, until dough is smooth and shiny.  Stir in Cheddar and crab.  With a tablespoon size cookie scoop, scoop mixture into balls onto parchment, spacing one inch apart.  Bake 25 to 30 mintes or until golden brown, switching sheets on racks halfway through.  Serve warm.  To make ahead, place dough in resealable plastic bag, freeze up to one month.  Can be frozen after baked.  Reheat frozen puffs in 400 degree F oven 8 to 10 minutes.

ENJOY!


Responses

  1. these sound incredible! I want a plate of these for dinner but I am lacking vital ingredients and I can’t be fussed going out again tonight #cries

    Like


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