Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 1/4 t. salt
- 4 eggs
- 1 1/2 cups lump crabmeat
- 2 cups cheddar cheese
- 1 cup mayonnaise
- 1/2 cup chopped celery
- 1 1/2 t. minced onion
- 1 T. worcestershire sauce
- 1 t. hot sauce
- Garnish: fresh parsley sprigs
Preparation
Step 1
Combine water and butter in a medium sauce pan; bring to boil. Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture leaves the sides of the pan and forms a smooth ball. Remove from heat, and cool 5 min.
Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Drop batter by teaspoon 2”s apart onto lightly greased baking sheets.
Bake at 400 for 20 min. Turn oven off; remove puffs. Make a horizontal slit about 1/3 way down from the top of the puffs (do not cut completely through). Return puffs to oven for 10 min to dry out. Remove from oven; cool on wire racks. Complete slit to slice top from each puff.
Combine crab meat and remaining ingredients, stirring well. Spoon about 2 teaspoons crab mixture into each cream puff; replace tops. Cover and chill until ready to serve.