Crab Filled Cream Puffs

Crab Filled Cream Puffs

Ingredients:

Cream Puffs:

1 cup water

1/2 cup butter

1 cup flour

1/4 teaspoon salt

4 eggs

Crab Filling:

11 ounces cream cheese (8 ounces and 3 ounces)

1 cup mayonnaise or sour cream

1 teaspoon lemon juice

1/4 teaspoon horseradish

2 tablespoons finely chopped onion

7 ounces fresh crab or shrimp

Directions:

Mix crab filling a day ahead and refrigerate. Heat water, butter and salt to rolling boil. Reduce heat and quickly stir in flour with wooden spoon until mixture leaves the sides of the pan in a ball.

Remove from heat and add eggs, 1 at a time, beating after each addition until mixture is smooth and not glossy. Drop 1 tablespoon (size is optional) on baking sheet. Bake at 400 degrees F for approximately 25 minutes until golden brown.

Curried Coconut Scallops

Curried Coconut Scallops

Ingredients:

1/2 cup coarsely chopped scallions

3 tablespoons chopped, peeled fresh ginger

1 garlic clove

1 jalapeno chile, stemmed

2 teaspoons curry powder

3/4 teaspoon salt

1/2 cup unsweetened coconut milk,

2 pounds sea scallops

Directions:

In a blender or food processor, combine the scallions, ginger, garlic, jalapeno (including the seeds), curry powder and salt and blend into a paste. Add the coconut milk and puree until almost smooth, scraping down the sides of the container often.

Pat the scallops dry and arrange them in a flameproof casserole or skillet just large enough to hold them in a single layer.

Drizzle the curry sauce on top, coating the scallops well. The scallops can be prepared up to this point 4 hours in advance, covered and refrigerated.

Heat the broiler with a rack set 6 inches from the heat. Broil the scallops for 8-10 minutes or until browned and just cooked through. Serve immediately.

Serves 4