King Crab Puffs
Simple & Delicious
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“My Mom loved entertaining when I was growing up and often made this recipe for her many parties,” recalls Krisann Anderson in Forest Lake, Minnesota. “It was a favorite!”
SERVINGS: 48
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min./batch
Ingredients:
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 3 green onions, chopped
- 1/2 cup shredded sharp cheddar cheese
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
Directions:
In a small bowl, combine the crab, onions, cheese, Worcestershire sauce and mustard; set aside. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in crab mixture.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 4 dozen.