This recipe is from Ginger Silvers, Food Editor-Sentinel Newspapers, who has authored several cookbooks and wrote a popular food column. I haven't tried it, but it sounds really good. Let us know if you try this one by leaving a comment at the end of any post.
1 lb. backfin crabmeat
1/2 cup chopped celery
1/4 cup chopped parsley
3/4 cup Lite mayonnaise (I like Smart Balance)
1/4 tsp. Worcestershire sauce
1/8 tsp. liquid hot pepper sauce
Sea salt, to taste
10 oz. pkg. frozen patty shells, thawed in package
Pimiento Sauce (see recipe below)
Remove cartilage from crabmeat. Combine crabmeat with next 6 ingredients; set aside. Roll out each patty shell into a circle. Spoon about 1/3 cup crab mixture into center of each shell; fold up ends to completely enclose crabmeat. Place patties, sealed ends down, on an ungreased baking sheet. At this point you may refrigerate puffs for 4-6 hours. Bake in 425F oven for
35-45 minutes, or til pastry is puffed and lightly browned. Serve with Pimiento Sauce.
Makes 6 puffs.
1/4 cup Smart Balance buttery spread (or butter if you prefer)
1/4 cup all-purpose flour
2-1/2 cups milk (or fat-free half and half -- Land o'Lakes, only because it won't curdle)
1 tsp. finely chopped onion
1 tsp. lemon or orange zest
1/2 tsp. sea salt
1/8 tsp. black pepper
1/2 cup chopped pimientos
Melt Smart Balance in a 1-quart saucepan; blend in flour. Gradually stir in milk. Add onion, zest, salt and pepper. Cook over low heat, stirring constantly, until thickened. Add pimientos. Serve with Crabmeat Supreme. Makes about 2-1/2 cups sauce
NOTE: This sauce may be prepared and refrigerated one day in advance. Reheat in double boiler (or microwave).