Watkins Seafood Profiteroles (Crab Puffs)

Puff Pastry
1 cup water
6 tbsp. butter
1 tsp. salt
1 pinch. Watkins Nutmeg
1 cup all-purpose flour
4 large eggs
2 tsp. Watkins Horseradish Mustard

Crab Filling
16 ounces neufchatel cheese
2 tbsp. Watkins Crab Snack & Dip Seasoning
1 1/2 cups crab meat
1 tsp. Watkins Dill
2 tsp. Watkins Horseradish Mustard
1 pinch. Watkins Cayenne Pepper
1 cup red onion, diced

Puff Pastry Batter:
Bring water, butter, salt and nutmeg to a boil. Remove from heat and add the flour all at once. Return pan to the heat and stir with a wooden spoon until the mixture leaves the sides of the pan and is no longer sticky to the touch. Transfer mix to a bowl or electric mixer and beat to cool until steam is no longer visible. Drop eggs in one at at time and mix until each fully incorporated, then add 2 tsp. mustard.

To Form Profiteroles:
Preheat oven to 425 degrees F. Load mix into pastry bag with #7 plain tip. Pipe into 1 1/2 inch mounds on parchment-lined baking sheets. Smooth the tops of the Profiteroles with a finger dipped in water. Bake about 25 minutes; switching pans between racks halfway through baking time. After 25 minutes make a small cut in the base of each puff and return them to the oven for 10 minutes with the heat turned off. )this dries the inside of the puffs and helps them to keep their shape.) Cool the puffs while assembling the filling.

Filling: Place Neufchatel, crab seasoning, crab, dill, 2 tsp. Watkins Horseradish Mustard and Watkins Cayenne Pepper in the bowl of a food processor and puree until smooth. Add red onion and run food processor until blended.

To Assemble:
Cut the profiterole in half with a serrated knife so the bottom resembles a cup and the top serves as a lid. Hollow out both halves of each puff, fill the bottom with filling and cover with the tops.

Makes 24 profiteroles

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