Puff Shells With Crabmeat Filling

Ingredients

For the pastry

1/4C              Shortening

1/2C              Boiling water

1/2C              Flour

1/4t                Salt

2ea                Eggs

For the filling

1C                 Crabmeat

2T                 Lime juice

4oz                Cream cheese

3T                 Mayonnaise

Pinch             Salt

1T                 Minced onion

1 clove          Minced garlic

1t                   Finely chopped parsley

Process

Melt the shortening in boiling water

Add flour and salt, stirring constantly

Cook until the mixture leaves the sides of the pan in a smooth ball

Remove from the heat

Cool for 1 minute

Add eggs, one at a time, beating after each, until the mixture is smooth again

Drop by 1/2 teaspoonfuls on a greased baking sheet

Bake at 400F for 15 minutes

To make the filling

Marinate the crabmeat in lime juice for 1 hour

Whip the cream cheese and heavy cream until smooth

Add the remaining ingredients, holding the crabmeat until last

Fill the puffs

Wrap tightly and freeze

When ready to use

Remove from the freezer

Place on baking sheets

Bake in 375F oven for 10 minutes

Serve warm