Crab Puffs

• 1 (6 oz.) can crabmeat, drained and flaked
• 1/2 c. (2 oz.) shredded sharp cheddar cheese
• 3 chopped green onions
• 1 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1 c. water
• 1/2 c. butter
• 1 c. all-purpose flour
• 1/2 tsp. salt
• 4 eggs

1. Combine first 5 ingredients, stirring well, set aside.
2. Combine water, butter and salt in a medium saucepan. Bring to a boil. Reduce heat to low, add flour and stir vigorously until mixture leaves side of pan and forms a smooth ball. Remove saucepan from heat and allow mixture to cool slightly.
3. Add eggs, one at a time, beating with a wooden spoon after each addition, heat until batter is smooth. Add crab mixture. Stir well. Drop batter by heaping teaspoonfuls onto ungreased baking sheets. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 10 minutes. Serve puffs warm. Makes 4 1/2 dozen
4. To freeze before baking: Cover baking sheets with foil before dropping batter. Place unbaked puffs on baking sheets in freezer until hard. Remove from sheets and store in airtight container in freezer. To serve, remove from freezer and bake unthawed, at 375 degrees for 35 minutes.
5. To freeze after baking: Place puffs in airtight container in freezer. Let thaw completely and bake at 350 degrees for 8 to 10 minutes.

crabmeat, cheddar cheese, green onions, dry mustard, worcestershire sauce, water, butter, flour, salt, eggs

Taken from www.epicurious.com/recipes/member/views/crab-puffs-50020924 (may not work)