Name: Cheese Puffs with Crabmeat Filling
Ingredients: 1/2 c Water; 2 tb Butter; 1/8 ts Salt; 1/2 c Sifted flour; 1/2 c Grated cheddar cheese; 1 cn (7-oz) king crabmeat; -or-; 1/2 lb Frozen king crabmeat or the equal amount of claw meat; 2 tb Butter; 2 tb Flour; 1 ts Minced onion; 1/2 ts Salt; 1/4 ts Dry mustard; 1 ds Cayenne pepper; 3/4 c Milk; 2 tb White wine

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Appetizer	16	Servings

INGREDIENTS

1/2	c	Water
2	tb	Butter
1/8	ts	Salt
1/2	c	Sifted flour
1/2	c	Grated cheddar cheese
1	cn	(7-oz) king crabmeat; -or-
1/2	lb	Frozen king crabmeat or the equal amount of claw meat
2	tb	Butter
2	tb	Flour
1	ts	Minced onion
1/2	ts	Salt
1/4	ts	Dry mustard
1	ds	Cayenne pepper
3/4	c	Milk
2	tb	White wine

INSTRUCTIONS

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,
http://www.erols.com/hosey.

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