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Honey Roasted Corn and Crab Puffs

(11)
  18 reviews
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 48 servings
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Make these your new go-to cheesy party appetizer. But then again, why wait for a party?

Bake-Off® Contest 46, 2013
Mindy Beaumont
Crozet, Virginia

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.
  • 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 Information

No nutrition information available for this recipe
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