Teri’s Crab Puffs

These are best served fresh. They can easily be frozen before baking and then baked without thawing at 375° F until crisp.
Makes 4 dozen.

1 6½ oz can crabmeat, drained and flaked
1/2 C Grated sharp cheddar cheese
3 Green onions, chopped
1 tsp Worcestershire sauce
1 tsp Dry mustard
1 C Water

1/2 C Unsalted butter
1/4 tsp Salt
1 C Unbleached flour
4 Eggs

1. Preheat oven to 400° F.
2. Combine first 5 ingredients in medium bowl and mix well. Then combine water, butter and salt in large saucepan and bring to boil.
3. Remove from heat and immediately add flour, beating until mixture leaves sides of pan and forms ball. Add eggs, one at a time, beating thoroughly after each addition. Thorougly blend in crab mixture.
4. Drop by small teaspoonfuls onto ungreased baking sheet. Bake 15 minutes, then reduce heat to 350° and bake 10 minutes more.

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