Diabetic Miniature Crab Puffs

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Diabetic Miniature Crab Puffs

unsalted stick margarine or butter, softened 4 Tbsp ---

salt 1/8 tsp ---

all-purpose flour 1/2 cup ---

egg 2 ea ---

crabmeat, drained and flaked --- 6 1/2 oz

green onion, finely chopped or chives 2 Tbsp ---

finely chopped red pepper 2 Tbsp ---

lite mayonnaise 2 Tbsp ---

clove garlic, minced 1 ea ---

Preheat the oven to 425 degrees F. In a large 1-quart saucepan, bring 1/2 cup

water, the margarine, and salt to a boil.

Add all the flour, vigorously stirring over medium heat until the dough

leaves the sides of the pan and forms a ball.

Remove for heat; allow the dough to cool for 5 minutes. Beat in the eggs 1 at

a time.

Drop rounded teaspoonfuls of batter onto a ungreased cookie sheet. Bake for

10 minutes; reduce the heat to 350 degrees F. Continue baking 17 to 20 minutes

longer, or until the puffs are golden brown. Cool on a wire rack.

Slice a thin cap off the top of each puff; remove the doughy inside. (Puffs

and tops may be kept up to 2 days in an airtight container.)

Combine crabmeat, onion, red pepper, mayonnaise and garlic; mix well.

Immediately before serving, fill the puffs and replace the caps.

Calories130

Calories From Fat74

Total Fat8 g

Saturated Fat2 g

Cholestrol64 mg

Sodium256 mg

Total Carbohydrate7 g

Dietary Fiber0 g

Sugars1 g

Protein6