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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

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