½ cup (125 mL) water
3 tbsp (45 mL) butter
½ cup (125 mL) all-purpose flour
4 hard-cooked eggs
3 tbsp (45 mL) mayonnaise or sandwich spread
2 cans (120 g each) crabmeat, drained
3 tbsp (45 mL) chopped chives
½ tsp (2 mL)chili flakes
1 tbsp (15 mL) lemon zest
¼ tsp (1 mL) pepper
Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium saucepan over high heat, stir water and butter, until mixture comes to a boil. Reduce heat to medium. Add flour all at once and stir vigorously until mixture pulls away from the side of the saucepan to form a soft dough. Transfer mixture to a large bowl. Using beaters, add eggs one at a time, beating well after each addition. Beat until mixture is well combined and dough is thick and glossy. Drop rounded teaspoonfuls (about 2 tsp/10 mL) about 1 inch (2.5 cm) apart on parchment lined baking sheet. Bake at 375° F (190°C) for about 10 minutes. Reduce heat to 350°F (180°C) and bake for a further 5 -7 minutes until golden brown. Remove to wire racks to cool.
Mash eggs with a fork. Transfer to a small bowl. Add remaining ingredients and mix well. Cut each puff in half. Spoon about 2 tsp (10 mL) filling in each puff half. Sprinkle each one with paprika. Place tops back on each puff.
Makes 55-60 stuffed appetizers
** Optional – A pastry bag with decorating tip can be used to make the pastry puffs.