These are best served fresh. They can easily be frozen before baking and then baked without thawing at 375° F until crisp.
Makes 4 dozen.

1	6½ oz can	crabmeat, drained and flaked
1/2	C	Grated sharp cheddar cheese
3		Green onions, chopped
1	tsp	Worcestershire sauce
1	tsp	Dry mustard
1	C	Water
1/2	C	Unsalted butter
1/4	tsp	Salt
1	C	Unbleached flour
4		Eggs

• Preheat oven to 400° F.
• Combine first 5 ingredients in medium bowl and mix well. Then combine water, butter and salt in large saucepan and bring to boil.
• Remove from heat and immediately add flour, beating until mixture leaves sides of pan and forms ball. Add eggs, one at a time, beating thoroughly after each addition. Thorougly blend in crab mixture.
• Drop by small teaspoonfuls onto ungreased baking sheet. Bake 15 minutes, then reduce heat to 350° and bake 10 minutes more.