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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