Honey Roasted Corn and Crab Puffs

  • Prep 30 min
  • Total 45 min
  • Ingredients 7
  • Servings 48

Ingredients

  • 1 bag (11.8 oz) frozen honey roasted sweet corn
  • 6 tablespoons butter
  • 3/4 cup Pillsbury BEST® Self-Rising Flour
  • 3 eggs
  • 6 oz fresh lump crabmeat or 1 can (6 oz) lump crabmeat, drained
  • 1 1/4 cups shredded Cheddar cheese (5 oz)
  • 1 teaspoon seafood seasoning (from 6-oz container)

Steps

  • 1
    Heat oven to 425°F. Line large cookie sheets with parchment paper. Microwave frozen corn as directed on bag, 2 to 3 minutes to thaw. Set aside.
  • 2
    In 2-quart saucepan, heat 3/4 cup water and the butter to boiling over medium-high heat. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Gently stir in corn, crabmeat, cheese and seafood seasoning. Drop dough by rounded tablespoonfuls 1 inch apart on cookie sheets.
  • 3
    Bake 12 to 15 minutes or until puffed and edges are golden brown. Serve warm.

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
200mg
9%
Potassium
60mg
2%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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