Oyster Puffs Recipe - Cooking Index
Oyster Puffs Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 4 | Eggs | |
| 1/2 cup | 118ml | Fresh or canned oysters - rinsed and drained |
| Cocktail sauce |
Heat oven to 400F. Heat water and margarine to rolling boil in saucepan; stir in flour and salt.
Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
Beat in eggs, one at a time; continue beating until smooth. Stir in oysters.
Drop dough by spoonfuls onto ungreased cookie sheets.
Bake 25 minutes, or until puffed and golden. Serve hot with cocktail sauce.
Makes 60 appetizers.
You may use about 6 ounces of crabmeat in place of the oysters, rinsed and squeezed dry.
Source:
Susan Feniger and Mary Sue Milliken
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