Puffs (miniature cream puffs)
1 c. boiling water
1/2 c. butter
1/4 tsp. salt
1 c. flour, sifted
3 or 4 eggs, unbeaten

Add butter and salt to boiling water and stir over medium heat until mixture boils. Lower heat, add flour all at once and beat vigorously until mixture leaves side of pan. Add one egg at a time beating thoroughly after each addition. Shape on greased cookie sheet using one teaspoon pastry for 1 puff, depending upon size desired.
Bake in hot oven, 400 degrees, for 10 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer, or until well browned. Remove from oven and place on wine rack to cool. When cool, make slits on side. If there is any soft or spongy dough inside of puff, scoop out. This makes about 4 dozen small puffs. If you have extra puffs after filling with crab or shrimp filling, you can freeze them. Can use pastry bag to insert filling.


1 (7-8 oz.) can crab meat, drained & flaked
1 stalk celery, chopped fine
1/2 sm. onion, minced
1/4 – 1/2 c. mayonnaise (enough to make it creamy)
Salt & pepper to taste
Lemon juice to taste (1 tsp. – 1 tbsp.)
Dash of Worcestershire sauce or to taste

Mix all ingredients together and fill cream puffs with filling and refrigerate.


8 oz. cream cheese
1/2 c. salad dressing
2 tbsp. shrimp juice
1 (4 oz.) can broken shrimp
1 tbsp. lemon juice
1 tbsp. onion, grated

Cream thoroughly. Stir, put in refrigerator until cooled then insert into cream puffs.

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