- 6 oz crab meat, picked, cleaned & flaked
- 1/2 c. shredded sharp cheddar
- 3 green onions, chopped
- 1 tsp. dry mustard
- 1 tsp. Worchestershire sauce
- 1 c. water
- 1/2 c. butter
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 4 eggs
Combine water, butter and salt in a medium saucepan. Bring to a boil. Reduce heat to low, add flour and stir vigorously until mixture leaves the side of the pan and forms a smooth ball. Remove saucepan from heat and allow mixture to cool slightly.
Add eggs, one at a time, beating with a wooden spoon after each addition, until batter is smooth. Add crab and stir well. Drop by heaping teaspoonfuls onto ungreased baking sheets.
Bake at 400 for 15 minutes, reduce heat to 350 and bake an additional 10 minutes. Serve warm. Makes about 4 1/2 dozen.
**To freeze before baking, cover baking sheets with foil before dropping batter. Place batter on sheets then freeze until hard. Remove from sheets and store in an airtight container in freezer. To serve, remove from freezer and bake unthawed at 375 for 35 minutes.
**To freeze after baking, place puffs in airtight container in freezer. Let thaw completely and bake at 350 for 8-10 minutes.