This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Crab Puffs
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- #10999
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
3 scallions, chopped
1 teaspoon dry mustard
1 can (6 1/2 oz.) crabmeat
1 teaspoon Worcestershire sauce
1/2 cup sharp Cheddar cheese, grated
directions
Combine water, margarine, flour and eggs. Add remaining ingredients. Drop on cookie sheet by spoonfuls. Bake at 400 degrees for 15 minutes. Turn oven down to 350 degrees and bake 10 additional minutes. These can be frozen.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
March 21, 2008
This is a really good recipe. Just remember when you heat the water and add the butter, wait until the butter is melted before dumping in the flour all at once. Then, beat them mixture until it comes away from the side of the pan. Add the eggs one at a time and beat until fully incorporated. When the eggs are fully incorporated, add the remaining ingredients and you should have a light crab puff.
December 8, 2004
Seems like it would be a tasty recipe, but seems to be missing a few steps with regards to the flour/water/margarine mixture, as I believe it is supposed to be cooked separately prior to adding the eggs and the rest of the ingredients. I recommend using the ingredients here, and following the recipe of the chicken and almond puffs, or something similar.
January 4, 2003
these are very good. light and puffy. i have also made these with shrimp