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. If preferred, you can substitute 6-1/2 ounces canned crabmeat, drained and flaked.
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.
Note: These puffs are best served freshly baked, but they can be frozen before baking and then baked without thawing at 375° until browned and done.
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