Makes 4 dozen puffs
This crab puff recipe, which came from my mother, is a sure thing. The puffs are made with a pâte à choux, or choux pastry which, even if you never made one before, is the easiest pastry dough to make. The puffs are best served fresh, but they can be frozen before baking and then baked without thawing at 375° until browned and done. If preferred, you can substitute 6-1/2 ounces canned crabmeat, drained and flaked.
- 6 ounces crabmeat, picked through and flaked
- 1/2 cup grated sharp cheddar cheese
- 3 medium green onions, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 cup water
- 1/2 cup (1 stick) butter, preferably unsalted
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Preheat oven to 400° F. Combine the crabmeat, cheese, onions, Worcestershire sauce and mustard in a medium bowl and mix well. Combine water, butter and salt in large saucepan and bring to boil. Add the flour, beating vigorously until mixture leaves sides of pan and forms a ball. Remove from heat and 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. Serve hot or room temperature.