Crab Puffs

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.

Ingredients

• 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.

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.