PUFFS
1/2 c  Water
2 tb Butter
1/8 ts Salt
1/2 c  Sifted flour
1/2 c  Grated cheddar cheese

–KING CRABMEAT FILLING–
1 cn (7-oz) king crabmeat; -or-
1/2 lb Frozen king crabmeat or the
-equal amount of claw meat
2 tb Butter
2 tb Flour
1 ts Minced onion
1/2 ts Salt
1/4 ts Dry mustard
1 ds Cayenne pepper
3/4 c Milk
2 tb White wine

Place butter with a few drops of oil and salt in a heavy skillet. Heat to
brisk boil. Add flour all at once stirring vigorously with a wooden spoon.
Add cheese, beat until mixture forms ball and leaves sides. Place in a
covered container and chill (mixture will seem lumpy). Drop by spoons full
on oiled cookie sheet. Bake at high heat — 400 degrees — for 5 minutes;
reduce heat to 350 degrees, cook 10 minutes. Fill with crabmeat filling.
Serve at once; must be hot. To make filling: Drain and slice — deshell
crabmeat. Melt butter with a few drops of oil in heavy skillet. Stir in
flour, onions and seasonings. Add milk gradually; cook until thickened. Add
crabmeat and wine; heat thoroughly. Spoon into cheese puffs. Serve. If used
as a main dish, spoon into individual ramekins, sprinkle with cheese and
heat until bubbly. Serve with cheese puffs on the side. Cheese puffs can
also be served as a hot bread with other dishes.