Cocktail Puffs

By cherichavez

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.