Crab Puffs

These backtalk puffs are abounding with backtalk meat and aerated cream, broiled and served immediately.
  • 1 batter backtalk meat
  • 2 tablespoons adulate or added fat
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup milk
  • 2 egg yolks, beaten
  • 1/4 teaspoon paprika
  • 1 cup whipping cream
  • 2 egg whites, beaten
  1. Remove any carapace or cartilage from backtalk meat.
  2. Melt butter; alloy in abrade and seasonings.
  3. Add milk gradually and baker until blubbery and smooth, active constantly.
  4. Stir a little of the hot booze into egg yolk; add to actual sauce, active constantly.
  5. Add paprika and backtalk meat.
  6. Whip cream.
  7. Fold in egg white and aerated cream.
  8. Place in 6 able-bodied greased, alone 10-ounce casseroles.
  9. Place buffet in a pan of hot water.
  10. Bake in a abstinent oven, 350° F, for 40 to 45 account or until puffs are close in the center.
  11. Serve immediately.
Serves 6.

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