Herbed crab puffs
¼ tsp, freshly ground
1 large egg(s)
Grated Parmesan cheese
¼ cup(s), fresh
Hot pepper sauce
1½ tsp, minced, or 1⁄2 teaspoon crumbled dried
6 oz, cooked fresh or thawed frozen, picked over
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
- Bring the water, oil, salt, and pepper to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, then whisk in the flour. Cook, whisking constantly, until the bottom and sides of the pan are coated with a white film.
- Transfer the mixture to a large bowl; cool about 3 minutes. With an electric mixer on medium speed, beat the egg and egg white into the flour mixture until smooth. Beat in the cheese, pepper sauce, and sage until smooth, about 1 minute. Stir in the crabmeat.
- Drop the mixture by tablespoonfuls onto the baking sheet, spacing the puffs 1 inch apart. Bake until puffed and golden brown, about 30 minutes.