CRAB PUFFS

MAKES 4 DOZEN

These are a sure thing. Although they are best served fresh, they can easily be frozen before baking and then baked without thawing at 375° F until crisp.

INGREDIENTS

1 6-1/2 ounce can crabmeat, drained and flaked

1/2 cup grated sharp cheddar cheese

3 green onions, chopped

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1 cup water

1/2 cup unsalted butter

1/4 teaspoon salt

1 cup unbleached flour

4 eggs

Preheat oven to 400° F. Combine first 5 ingredients in medium bowl and mix well. Combine water, butter and salt in large saucepan and bring to boil. 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. Thoroughly blend in crab mixture. 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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