Crabmeat Puff For 2 Recipes

CRAB PUFFS

Steps:

• In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.

EASY CRAB PUFFS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
• Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
• Fill cooled puff pastries with crab mixture.

PARTY CRAB PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.

HOT CRABMEAT PUFFS

Steps:

• Preheat oven to 400°F. Place water and butter in medium saucepan. Bring to boil. Add flour; mix well. Reduce heat to low. Cook until mixture forms a ball, stirring constantly. Remove from heat. Add eggs, 1 at a time, beating with wooden spoon after each addition until well blended. Drop rounded teaspoonfuls of dough onto lightly greased baking sheets.
• Bake 30 to 35 minutes or until golden brown. Immediately remove from baking sheets to wire racks. Reduce oven temperature to 375°F.
• Mix cream cheese, milk, horseradish, salt and pepper in medium bowl until well blended. Add imitation crabmeat, almonds and onion; mix lightly. Cut tops from cream puffs; fill with the crabmeat mixture. Replace tops. Return to baking sheets. Bake an additional 10 minutes or until heated through.

CRAB PUFFS

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened, 3 to 4 minutes. Add flour, and cook, whisking constantly, for 1 minute. Add milk in a slow, steady stream, whisking constantly, until mixture comes to a boil. Reduce heat to low, and cook, whisking often, until mixture has thickened, about 3 minutes.
• Add crabmeat, Parmesan, minced parsley, lemon zest, and a pinch of cayenne. Remove from heat, and stir until combined. Season with salt and pepper. Spread mixture on a rimmed baking sheet, and let cool completely. (Cooled mixture can be covered and refrigerated for up to 1 day.)
• Set a wire rack over a rimmed baking sheet. Whisk eggs in a shallow dish. Place breadcrumbs in another shallow dish. Shape cooled crabmeat mixture into 1-inch balls. Working with 1 ball at a time, coat in beaten egg, then in breadcrumbs. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes.
• Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees. Working in batches, fry crab balls, turning once, until golden brown, 1 1/2 to 2 minutes. (Adjust heat as necessary to keep oil at a steady temperature.) Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt.
• Reduce heat until oil reaches 350 degrees. Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. (The capers and parsley may cause the hot oil to spatter when added to the pot.) Sprinkle puffs with capers and parsley. Serve warm.

CRAB PUFFS

Steps:

• Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
• Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
• In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.

CRABMEAT PUFFS

Steps:

• Drain crabmeat thoroughly remove cartilage. Remove excess water by squeezing crabmeat chop. Mix crabmeat, cream cheese, salt and garlic powder.Brush wonton skin with egg. Place heaping teaspoonful of crabmeat mixture in center of wonton skin. (Cover remaining skins wiht plastic wrap to keep them pliable.) Top with another wonton skin press edges to seal. Brush egg on center of each side of puff. Make a pleat on each of 4 sides, pressing to seal. Repeat with remaining wonton skins. (Cover puffs with plastic wrap to keep them from drying out.)Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times drain on paper towels. Serve with a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce) if desired. 20 appetizersFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRABMEAT PUFFS

Steps:

• Drain crabmeat thoroughly; remove cartilage. Remove excess water by squeezing crabmeat;chop.
• Mix crabmeat,cream cheese,salt and garlic powder.
• Brush wonton skin with egg.Place heaping teaspoonful of crabmeat mixture in center of wonton skin.
• (Cover remaining skins with plastic wrap to keep them pliable.) Top with another wonton skin; press edges to seal.
• Brush egg on center of each side of puff.Make a pleat on each of 4 sides,pressing to seal.
• Repeat with remaining wonton skins.
• (Cover puffs with plastic wrap to keep them from drying out.) When puffs are room temperature, heat vegetable oil (1 1/2 inches) in wok to 350 degrees ( I use a deep fryer). Fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times; drain on paper towels.
• Serve with a sweet and sour sauce if desired.

CREAM PUFFS FOR TWO

Steps:

• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended.
• Place caramels in separate microwaveable bowl. Add milk; microwave 1 min.; stir until caramels are melted and mixture is well blended.
• Stack cream puffs on serving plate; surround with fruit. Drizzle caramel sauce onto plate, then drizzle chocolate sauce over cream puffs.

CRABMEAT PUFF FOR 2

Steps:

• Preheat oven to 350°F Spray 1 qt baking dish with non-stick spray.
• Melt butter in a large skillet over medium heat. Add onion, celery and green pepper. Saute until onions are translucent, about 6 minutes. Stir frequently.
• Add flour and stir until blended with vegetables. Add Old Bay and stir once more. Gradually add milk while stirring constantly until thick. Remove from heat.
• Add egg, salt, peppers and crabmeat. Stir to blend.
• Place mixture into casserole dish. Sprinkle with cheese.
• Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.