Honey Roasted Corn and Crab Puffs

Make these your new go-to cheesy party appetizer. But then again, why wait for a party? MORE+ LESS-

By Pillsbury Kitchens

Updated August 2, 2016

Bake-Off® Contest 46, 2013

Mindy Beaumont

Crozet, Virginia

Ingredients

bag (11.8 oz) frozen honey roasted sweet corn

tablespoons butter

3/4

cup Pillsbury BEST® Self-Rising Flour

eggs

oz fresh lump crabmeat or 1 can (6 oz) lump crabmeat, drained

1 1/4

cups shredded Cheddar cheese (5 oz)

teaspoon seafood seasoning (from 6-oz container)

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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.