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Print this Recipe    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.

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