During the Lenten season, many households are eager to find new ways to fix fish or seafood. There are always meatless alternatives, like vegetable pizzas or lasagnas. There’s also seafood pasta. If you’re looking for something a little fancier, though, I have a tasty suggestion – Crab-Stuffed Mini Puffs, a baked dish that is great when you’re tired of fried fish, shrimp and clams.
We’re all familiar with cream puffs – those puffy egg concoctions filled with pudding or whipped cream for dessert – but this recipe offers another way to use cream puffs, as a main dish. Not only is this a tasty dish, but it can be made in less than an hour. I like to serve these with a vegetable cheese lasagna for a hearty meatless meal.
When I was growing up, we always had an abundance of eggs this time of year when the hens began laying again. So, our alternative to meat-based meals back then was egg salad sandwiches for lunch and fried whole “whitings” for supper. They were a challenge to eat since you had to strip the flaky fish from the bones before you could eat it. If only imitation crab meat had been available in those days, we too, could have enjoyed this recipe!
CRAB-STUFFED MINI PUFFS
Cream Puffs:
1 cup cold water
1/2 cup butter (no substitutes)
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Crab Filling:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped onion
1/2 cup shredded mozzarella cheese
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon dill weed
1 teaspoon lemon juice
1/4 teaspoon pepper
2 (8-ounce) packages s flaked, imitation crabmeat, shredded
In a heavy saucepan over medium heat, bring water, butter and salt 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. Beat until smooth and shiny. Drop by tablespoonfuls 3 inches apart onto a greased baking sheets. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely.
For filling, combine the mayonnaise, sour cream, onion, salt, garlic salt, dill, sugar, lemon juice and pepper in a bowl. Fold in the shredded cheese and imitation crab.
Fill bottom halves of puffs with the crab filling and then replace tops. Serve immediately. Makes about 18 to 20.
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