Crab Puffs

• 1/2 c. water
• 1/2 c. butter
• 1/2 tsp. salt
• 1/2 tsp. Old Bay seasoning
• 1/2 c. flour
• 2 eggs
• 1 tsp. chopped parsley
• 2 tsp. Worcestershire sauce
• 1 large onion, chopped
• 1 lb. crabmeat
• cooking oil

1. Beat together water, butter and salt; add 1/2 cup flour, stirring constantly until mixture is thick.
2. Add eggs one at a time, beating after each addition.
3. Keep mixture over heat until thickened (at this point stir vigorously to prevent burning). Remove from heat.
4. Add parsley, Worcestershire sauce, onion and Old Bay and mix well.
5. Gently fold in crabmeat.
6. Chill mixture 15 to 20 minutes.
7. Using a teaspoon lift up a small amount of mixture.
8. With the hand roll the mixture into a small ball about 1 inch in diameter.
9. Drop into very hot oil and cook until lightly browned. Drain on absorbent paper.
10. Use immediately or freeze for later use. To reheat, place in a 375u0b0 oven for 10 to 12 minutes.
11. Yield: approximately 50.

water, butter, salt, bay seasoning, flour, eggs, parsley, worcestershire sauce, onion, crabmeat, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400349 (may not work)