Ingredients
- 1-6oz. can of crabmeat drained and flaked
- 1/2 cup (2oz.) shredded sharp cheddar cheese
- 3 green onions chopped
- 1 tsp. dry mustard
- 1 tsp. worchester sauce
- 1 cup water
- 1/2 cup butter
- 1/4 teas. salt
- 1 cup all purpose flour
- 4 eggs
Preparation
Step 1
Combine first 5 ingredients stirring well, set aside. Combine water, butter and salt, in amed. saucepan. Reduce heat to low; add flour and stir vigoursly until mixture leaves side of pan and forms a smooth ball. Remove saucepan 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 teaspoons into ungreased baking sheet. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 10 mins. Serve puff warm. To freeze after baking, place crab puffs in an airtight container in freezer. To serve remove from freezer, let thaw completely and bake at 350 degrees for 8-10 mins.