Crab & Egg Puffs

Ingredients:
• 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

Preparation Instructions:

Crab Sauce:

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.

» Prepared by Ruth Russell (3rd place finish in 1973 Labor Day Crab Cooking Contest, Crisfield, MD)

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