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Misc. Recipes
Preserves
1/8 teaspoon salt
1/2 cup all purpose flour
2 eggs
6 1/2 oz. crabmeat, drained and flaked
2 tablespoons green onion, finely chopped (or chives)
2 tablespoons finely chopped red pepper
2 tablespoons lite mayonnaise
1 clove garlic, minced
Preheat the oven to 425F. In a large 1 quart saucepan, bring 1/2 cup water, margarine, and salt to a boil.
Add all the flour, vigorously stirring over medium heat until the dough leaves the sides of the pan and forms a ball.
Remove from heat; allow the dough to cool for 5 minutes. Beat in the eggs one at a time.
Drop the rounded teaspoonfuls of batter onto a ungreased cookie sheet. Bake for 10 minutes; reduce the heat to 350F. Continue baking 17-20 minutes longer, or until the puffs are golden brown. Cool on a wire rack.
Slice a thin cap off the top of each puff; remove the dough inside.
(Puffs and tops may be kept up to 2 days in an airtight container.)
Combine crabmeat, onion, red pepper, mayonnaise and garlic; mix well.
Immediately before serving, fill the puffs and replace the caps.
Makes 8 puffs of 2 per serving
Nutritional information per serving: cal 130, fat 8g, chol 64mg, sodium 256mg,
fiber 0, carb 7g, protein 5g
Exchanges per serving:1/2 starch, 1 lean meat, 1 fat
