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1 (16 oz.) can crabmeat, drained and flaked 1/2 c. (2 oz.) shredded sharp Cheddar cheese 3 green onions, chopped 1 tsp. dry mustard 1 tsp. Worcestershire sauce 1 c. water 1/2 c. butter or margarine 1/4 tsp. salt 1 c. flour 4 eggs Combine first 5 ingredients, stirring well. Set aside. Combine water, butter and salt in a saucepan; bring to a boil. Reduce heat to low. Add flour and stir vigorously until mixture leaves side of pan and forms a smooth ball. Remove from heat and allow to cool slightly. Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Add crab mixture and stir well. Drop batter by heaping teaspoonfuls onto ungreased baking sheets. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 10 minutes. Serve puffs warm. Yields about 4 1/2 dozen. To Freeze Before Baking: Cover baking sheets with foil before dropping batter onto them. Place unbaked puffs on baking sheets in freezer until hard. Remove from sheets and store in an airtight container in freezer. To serve, remove from freezer and bake, unthawed, at 375 degrees for 35 minutes. To Freeze After Baking: Place puffs in airtight container. To serve, remove and let thaw completely and bake at 350 degrees for 8 to 10 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |