|Sharp cheddar cheese||2 Ounce, shredded (1/2 cup)|
|Green onions||3 , chopped|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
1) Preheat oven to 400° F.
2) Take a bowl and mix together crabmeat, cheese, onions, dry mustard and Worcestershire sauce in it.
3) Take a medium saucepan and combine together butter, water and salt in it. Bring the mixture to a boil.
4) Reduce heat to low and add flour. Stir vigorously until mixture begins to leave the sides of pan and forms a smooth ball.
5) Remove the saucepan from heat and allow the mixture to cool a little.
6) Add the eggs, one at a time, and beat nicely with a wooden spoon upon each addition. Beat until smooth batter is formed.
7) Add the prepared crab mixture and stir well.
8) Drop the batter by heaped teaspoonfuls on ungreased baking sheets and bake for about 15 minutes. Reduce heat to 350° F and bake for another 10 minutes.
9) In order to freeze before baking, cover the baking sheets with foil just before dropping batter. Place the unbaked puffs in freezer until they become hard.
10) Remove from the sheets and store in an airtight container in the freezer.
11) Remove from freezer before serving and bake, unthawed, for about 35 minutes at 375° F. For freezing after baking, place the crab puffs in an airtight container and put in the freezer.
12) To serve, remove from freezer and let thaw completely. Bake for about 8-10 minutes at 350° F.
12) Serve the Crab Puffs warm with your favorite gravy.