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King Crab Puffs

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

In a small bowl, combine the crab, onions, cheese, Worcestershire
sauce and mustard; set aside. In a large saucepan, bring water,

Printed from tasteofhome.com Nov 19, 2008

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King Crab Puffs cont.

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.