Recipe - Cheese Puffs With Crabmeat Filling

PUFFS
One half cup Water
2 tablespoon Butter
1/8 teaspoon Salt
One half cup Sifted flour
One half cup Grated cheddar cheese

KING CRABMEAT FILLING
1 cn (7oz) king crabmeat; or
One half pound Frozen king crabmeat or the
equal amount of claw meat
2 tablespoon Butter
2 tablespoon Flour
1 teaspoon Minced onion
One half teaspoon Salt
One fourth teaspoon Dry mustard
1 ds Cayenne pepper
Three fourths cup Milk
2 tablespoon White wine

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.