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CHOUX PASTRY
PÂTE À CHOUX
CREAM PUFF DOUGH



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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CRAB PUFFS

makes 3 dozens

1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter
6 drops Tabasco
1/2 cup flour
2 eggs
1 teaspoon chopped chives
1 cup crab meat
oil for frying
1 recipe tartar sauce, or sauce verte

In a medium saucepan, mix together 1/2 cup water, salt, butter and Tabasco. Bring to a rolling boil and add flour all, at once. Remove pan from heat and stir until a thick smooth paste forms.
Beat eggs in one at a time until paste is smooth and shiny. Add and mix chives and crabmeat.
Cool about 15 minutes.
Heat deep fryer to 375degrees. Gently drop mixture by teaspoons into hot oil. Turn occasionally until golden brown - about 3 minutes.
Remove with slotted spoon and keep warm in a 200 degree oven until all are fried.
These may be served at once or frozen.
To reheat, bake uncovered in 350 F oven for about 7 minutes. Serve with toothpicks and a sauce, tartar sauce, or sauce verte.


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