Cream Puffs with Crab Filling


Crab Filling

  • 11 ounces cream cheese (8 ounces and 3 ounces)
  • 1 cup mayonnaise or sour cream
  • 1 teaspoon lemon juice
  • 1/4 teaspoon horseradish
  • 2 tablespoons finely chopped onion
  • 7 ounces fresh crab or shrimp

Cream Puffs

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1/4 teaspoon salt
  • 4 eggs


  1. Crab Filling: Mix crab filling a day ahead and refrigerate.
  2. Cream Puffs: Heat water, butter and salt to rolling boil. Reduce heat and quickly stir in flour with wooden spoon until mixture leaves the sides of the pan in a ball. Remove from heat and add eggs, 1 at a time, beating after each addition until mixture is smooth and not glossy. Drop 1 tablespoon (size is optional) on baking sheet.
  3. Bake at 400 degrees F for approximately 25 minutes until golden brown.
  4. Let puffs completely cool before slicing.

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