Crab Puffs

1 cup crab meat
1/2 cup shredded sharp cheddar cheese
2 T. chopped chives
1 teas. Worcestershire sauce
1 teas. lemon juice
1 teas. dry mustard
1 T. dill weed
1/2 cup butter
1 cup beer (can also substitute chicken broth or clam juice)
1/2 teas. salt
1/2 lemon pepper
1 cup flour
4 large eggs

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

In a bowl, combine crab meat, cheese, chives, W. sauce, lemon juice, mustard, and dill. Set aside.

In a large saucepan, melt butter, add beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir briskly with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.

Add eggs to dough, one at a time, beating vigorously after each addition until well combined.

Fold crab mixture into dough.
Drop a spoonful onto baking sheet. Repeat.

Bake crab puffs 25 to 30 min. until crispy and golden.

Makes 35 to 40 crab puffs.

From "Murder is Binding" by Lorna Barrett