4 tablespoons unsalted stick margarine or butter, softened
1/8 teaspoon salt
1/2 cup all purpose flour
2 eggs
6 1/2 ounces crab meat, 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, the 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 for heat; allow the dough to cool for 5 minutes. Beat in the eggs 1 at a time. Drop rounded teaspoonfuls of batter onto a ungreased cookie sheet. Bake for 10 minutes; reduce the heat to 350F. Continue baking 17 to 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 doughy inside. Puffs and tops may be kept up to 2 days in an airtight container.Combine crab meat, onion, red pepper, mayonnaise and garlic; mix well. Immediately before serving, fill the puffs and replace the caps. Serves 8.
Exchanges Per Serving
1/2 Starch, 1 Meat Lean, 1 Fat
Nutrition Information
Amount per serving
Calories 130, Calories From Fat 74, Total Fat 8 g, Saturated Fat 2 g, crab meat 64 mg, Sodium 256 mg, Total Carbohydrate 7 g, Dietary Fiber 0 g, Sugars 1 g, Protein 6 g
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