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Name: Cheese Puffs with Crabmeat Filling
Prep time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: KING CRABMEAT FILLING; 1 ts Onion minced; 2 tb Butter; 2 tb Butter; 1/4 ts Dry mustard; 1/2 c Water; 1/8 ts Salt; 1/2 lb Frozen king crabmeat or the; 2 tb White wine; 1 ds Cayenne pepper; 1/2 c Flour sifted; 2 tb Flour; 1/2 ts Salt; 1 cn (7-oz) king crabmeat; -or-; 3/4 c milk; PUFFS; 1/2 c Cheddar Cheese grated

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INGREDIENTS

KING CRABMEAT FILLING
1 ts Onion ; minced
2 tb Butter
2 tb Butter
1/4 ts Dry mustard
1/2 c Water
1/8 ts Salt
1/2 lb Frozen king crabmeat or the
2 tb White wine
1 ds Cayenne pepper
1/2 c Flour ; sifted
2 tb Flour
1/2 ts Salt
1 cn (7-oz) king crabmeat; -or-
3/4 c milk
PUFFS
1/2 c Cheddar Cheese ; grated

Servings

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 . Downloaded from G Internet, G Internet.

NOTES

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Cheese Puffs with Crabmeat Filling

KING CRABMEAT FILLING 
1 ts Onion minced
2 tb Butter 
2 tb Butter 
1/4 ts Dry mustard 
1/2 c Water 
1/8 ts Salt 
1/2 lb Frozen king crabmeat or the 
2 tb White wine 
1 ds Cayenne pepper 
1/2 c Flour sifted
2 tb Flour 
1/2 ts Salt 
1 cn (7-oz) king crabmeat; -or- 
3/4 c milk 
  PUFFS 
1/2 c Cheddar Cheese grated

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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 16 Servings

Calories: 64
Calories from Fat: 38 (59%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 11.6mg		4 %
Sodium 43.9mg		2 %
Potassium 19.1mg		1 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 64

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