Crab-Stuffed Mini Puffs
1 cup water
1/2 cup butter (no substitutes)
1/4 teaspoon salt
1 cup all-purpose flour
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon lemon juice
1/4 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, shredded
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; 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 in. apart onto greased baking sheets. Bake at 400° for 25-30 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, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately. Yield: 2 dozen.