Recipe Archives->Shellfish->Crab Egg Puffs

  
Crab & Egg Puffs
  
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
2 egg yolks
1 lb. lump crab meat
1 tsp. prepared mustard
1/4 tsp. red pepper
1/4 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. red and green peppers
1 tsp. Worcestershire sauce
2 sliced hard cooked eggs
 
Melt butter; stir in flour and add milk and cook until thick.  Add
slightly beaten egg yolks, crab meat, and seasonings, and cook for
3 minutes.  Stir in lemon juice, peppers, Worcestershire sauce and
sliced eggs.


Puffs:
 
1/2 cup butter
1 cup chopped fresh onions
1 cup cheddar cheese soup (heated)
4 eggs
1/2 tsp. salt
1 cup flour
6 tsp. sesame seed

Bring butter, onions, and soup to a boil in saucepan.  Add flour
and salt all at once.  Cook over medium heat, stirring constantly,
until mixture leaves pan and is smooth and makes a ball.  Cook 1
minute.  Add eggs, one at a time, beating hard after each addition
until mixture is smooth and glossy.  Drop on cookie sheet, making
6 mounds.  Sprinkle with 1 teaspoon of sesame seed.  Bake 20 to 25
minutes in 425 degree oven.  Serve with sauce.

Printable version: crab-egg-puffs.txt.