Shelly's Recipe

HOT CRAB PUFFS

Category: Seafood

1 (8 oz) pkg cream cheese, softened
1 tbsp milk
1/2 tsp cream-style horseradish
1/4 tsp salt
Dash pepper
1 1/2 cups crab meat, drained and flaked
1/3 cup slivered almonds, toasted
2 tbsp finely chopped onion

Heat oven to 375. Combine softened cream cheese, milk, horseradish, salt & pepper. Mix until well blended. Stir in crab-meat, almonds, & onion. Cut tops from miniature cream puffs; fill with crab mixture. Replace tops. Bake for 10 minutes.

Miniature Cream Puffs
1/2 cup water
1/4 cup butter
1/2 cup flour
dash of salt
2 eggs

Heat oven to 400. Bring water to a boil. Add butter, flour & salt; stir vigorously over low heat until mixture forms a ball. Remove from heat; add eggs, one at a time, beating until smooth after each addition. Drop tspfuls of batter onto ungreased baking sheet. Bake at 400, 30-35 minutes. Remove from baking sheet immediately.

Note: These can be made ahead & frozen. Reheat at 375, 30 minutes.