Crab Salad Choux Pastries

Ingredients

• 1 tub crab meat, drained (227 g)
• 1/4 cup mayonnaise
• 3 tbsp thinly sliced green onions
• 1 tsp fresh lemon juice
• 1 tsp grated lemon peel
• 1/2 tsp freshly ground pepper
• 1/4 tsp chili powder
• 1/4 tsp granulated sugar
• 1/4 tsp hot pepper sauce
• 1/8 tsp salt
• 24 choux pastries

Directions

1. To prepare filling, combine all ingredients except Choux Pastries in a bowl. Stir to combine.
2. Cut openings in sides of choux pastries and spoon 2 tsp filling into each puff. May be refrigerated for up to 2 hours for best quality.