Cheese puffs with crabmeat filling

16 Servings

Ingredients

Quantity Ingredient
½ cup Water
2 tablespoons Butter
⅛ teaspoon Salt
½ cup Sifted flour
½ cup Grated cheddar cheese
1 can (7-oz) king crabmeat; -or-
½ pounds Frozen king crabmeat or the equal amount of claw meat
2 tablespoons Butter
2 tablespoons Flour
1 teaspoon Minced onion
½ teaspoon Salt
¼ teaspoon Dry mustard
1 dash Cayenne pepper
¾ cup Milk
2 tablespoons White wine

Directions

PUFFS

KING CRABMEAT FILLING

Place butter with a few drops of oil and salt in a heavy skillet. Heat to brisk boil. Add flour all at once stirring vigorously with a wooden spoon.

Add cheese, beat until mixture forms ball and leaves sides. Place in a covered container and chill (mixture will seem lumpy). Drop by spoons full on oiled cookie sheet. Bake at high heat -- 400 degrees -- for 5 minutes; reduce heat to 350 degrees, cook 10 minutes. Fill with crabmeat filling.

Serve at once; must be hot. To make filling: Drain and slice -- deshell crabmeat. Melt butter with a few drops of oil in heavy skillet. Stir in flour, onions and seasonings. Add milk gradually; cook until thickened. Add crabmeat and wine; heat thoroughly. Spoon into cheese puffs. Serve. If used as a main dish, spoon into individual ramekins, sprinkle with cheese and heat until bubbly. Serve with cheese puffs on the side. Cheese puffs can also be served as a hot bread with other dishes.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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