| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Appetizer | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 2 | T | Butter |
| 1/8 | t | Salt |
| 1/2 | c | Sifted flour |
| 1/2 | c | Grated cheddar cheese |
| 1 | 7-oz king crabmeat -or- | |
| 1/2 | lb | Frozen king crabmeat or the |
| equal amount of claw meat | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 1 | t | Minced onion |
| 1/2 | t | Salt |
| 1/4 | t | Dry mustard |
| 1 | ds | Cayenne pepper |
| 3/4 | c | Milk |
| 2 | T | White wine |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 12.3mg
Sodium: 119.9mg
Potassium: 27.6mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 1.8g