CRAB RANGOON PUFFS

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Directions

• Preheat the oven to 190°C/375°F. Line a rimmed baking sheet with parchment paper and lightly grease it or butter the wells of a 24-well mini muffin pan.
• Make the puffs:
  Separate the eggs, placing the whites in a large mixing bowl; save the egg yolks for Step 3 if dairy-free, or for another recipe. Whip the egg whites with a hand mixer until stiff peaks form, then fold in the cream of tartar. Then, while the mixer is on low, add the protein powder or fold it in with a spatula.
• Fold the 90g/3-oz cream cheese into the egg white mixture with a spatula, being careful not to deflate the whites. (Note: If using dairy-free eggs, lightly beat the reserved egg yolks before gently folding them in.)
• Form the dough into 24 2-inch-diameter balls. Put the balls on a baking sheet or in a mini muffin pan. Bake for 10 minutes, or until the top is golden. Turn off the oven and leave the puffs inside for another 5 minutes, or until cool, with the oven door closed.
• In the meantime, prepare the filling: In a medium-sized mixing bowl, combine the cream cheese, crabmeat, scallions, garlic, ginger, and tamari. Mix the filling ingredients together with a hand mixer until well combined. Transfer the filling to a pastry bag fitted with a tip or a large zip-top plastic bag with one 1/4-inch corner snipped off. Cut the puffs in half. Fill each half with approximately 1 1/2 tbsp of the filling. To keep the puffs from becoming soggy, fill them just before serving on the day you intend to eat them. Garnish with scallions and serve with the sauce. Store extra puffs and filling in separate airtight containers in the refrigerator for up to 4 days.