Crab Puffs
Yield: About 5 dozen puffs
Cook Time: 20-25 minutes
Tips: After baking, may be frozen until ready to serve, then briefly reheated in oven (see recipe).
Ingredients
- 1 6 1/2-7 oz. can crabmeat, drained
- 1 cup (4 ozs.) shredded cheddar cheese
- 3 scallions (green onions), minced
- 1 teaspoon Worcestershire sauce
- 1-2 splashes of hot pepper sauce (such as Tabasco)
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup water
- 1/2 cup butter or margarine
- 1 cup flour
- 4 eggs
Directions
In a medium mixing bowl, mix together crabmeat, cheddar cheese, scallions, Worcestershire sauce, hot pepper sauce, dry mustard, salt and pepper. Set aside.
In a large saucepan, heat water and butter to boiling, stirring to melt butter. As soon as butter has melted, remove from heat. Immediately add flour and beat with a fork until mixture leaves sides of saucepan and forms a ball. Add eggs, one at a time, beating until each is completely incorporated. Add crab mixture and mix thoroughly.
Grease a baking sheet with butter or spray with nonstick cooking spray. Drop teaspoons of dough about 1 inch apart onto baking sheet. Bake for 20-25 minutes or until puffs turn light golden brown. Transfer to cooling racks. Serve immediately or freeze. To reheat from frozen, bake puffs at 325° F. for about 10-15 minutes.
In a large saucepan, heat water and butter to boiling, stirring to melt butter. As soon as butter has melted, remove from heat. Immediately add flour and beat with a fork until mixture leaves sides of saucepan and forms a ball. Add eggs, one at a time, beating until each is completely incorporated. Add crab mixture and mix thoroughly.
Grease a baking sheet with butter or spray with nonstick cooking spray. Drop teaspoons of dough about 1 inch apart onto baking sheet. Bake for 20-25 minutes or until puffs turn light golden brown. Transfer to cooling racks. Serve immediately or freeze. To reheat from frozen, bake puffs at 325° F. for about 10-15 minutes.