Cream Puffs with Crab Filling

The filling recipe has two components: tomato aspic and crab salad. Maybe they are supposed to be mixed together to make it easier to pipe the crab into the puffs? Given the complete absence of directions, I leave the choice to you.

You can fill cream puffs with almost anything you can get into an icing bag or pipe: whipped cream, pudding, creamed seafood, veggie puree, etc.

Basic Cream Puff Dough

• 1 cup water
• ½ cup (1 stick) butter or margarine
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 cup sifted flour
• 4 eggs

Heat water, butter, sugar, and salt to full rolling boil. Add flour all at once. Stir vigorously with wooden spoon until mix forms a thick, smooth ball that leaves sides of pan clean, about 1 minute. Continue to cook for another 2 minutes. Remove saucepan from heat.

Add eggs, one at a time, beating well after each addition with wooden spoon for 30 seconds or until shiny and smooth.

Drop into a muffin pan. Bake at 425º for 35 minutes or until puffed and golden brown.

Tomato Aspic

• 1 box lemon jello
• 1 can stewed tomatoes
• 1 teaspoon horseradish (optional)

(Jill's directions) I am guessing at quantities of jello and tomato. Mix the jello according to the packaged instructions. Mix in the tomatoes and horseradish (or more to taste). Chill.

Crab Filling

• 1 cup crab meat
• 3 tablespoon mayo
• 2 teaspoon lemon juice
• 2 teaspoon grated onion
• ½ teaspoon dill weed (Grace crossed this out)
• 1 tablespoon seafood sauce

(Jill's guess at directions) I would use either the dill or seafood sauce, but probably not both. Mix everything together. I'm thinking it would be good on toast or crackers. For cream puff filling, mix the tomato and crab components, pour it into an icing bag and pipe into the bottom of the cream puffs.

Source: Grace's recipe file