Crab or Lobster Puff Balls

Serve these only if you have time to whip the cream and fill the puff shells at the last minute. The charm of this canape lies in the bland creaminess of the filling and the dry crunchiness of the casing. Shred or dice:

Cooked Crab or Lobster Meat
Combine lightly 2 parts of the chilled seafood with:
1 part stiffly whipped seasoned cream

Put the mixture into:
Small cream puff shells
 Sprinkle the tops with:
Chopped parsley and basil

Serve open or put puff lid on top after filling.   Good hot or cold, but serve at once—and we mean at once.