Connie posted 04-26-98
afood
Source: Cooking Light July/Aug. 91 edition
CHEESY CRAB PUFFS
2 tbls. cornstarch
1 1/2 cups evap skimmed milk
3/4 cup (3 oz.) shredded sharp Cheddar cheese
1 tea. Worcestershire sauce
1/8 tea. dry mustard
1/8 tea. hot sauce
1 1/2 cups fresh lump crabmeat, drained
3/4 cup tightly packed, thinly sliced fresh spinach
1/2 cup diced red bell pepper
1/4 cup diced green onions
Cream Puffs
Combine cornstarch and milk in saucepan; stir well, Bring to a boil;
cook 1 minutes; stirring constantly.
Remove from heat. Add cheese, Worcestershire sauce, mustard and hot sauce,
stir well.
Add crabmeat, and next 3 ingredients; stir well.
Spoon mixture into bottom halves of puffs, cover with top and serve
immediately.