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, .