6 oz. can crabmeat, drained and flaked
1/2 c. (2 oz.) shredded sharp cheddar cheese
3 green onions, chopped
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. all purpose flour
4 eggs

Combine first 5 ingredients, stir well. Set aside. Combine water, butter and salt in saucepan; bring mixture to a boil. Reduce heat to low; add flour, and stir vigorously until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and allow mixture to cool slightly. Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Add crab mixture; stir well.

Drop batter by heaping teaspoons onto ungreased baking sheets. May be frozen at this point - cover baking sheets with foil before dropping batter onto them. Place in freezer until hard. Remove from baking sheets, and store in an airtight container.

If not frozen, bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 10 minutes. Serve warm. To serve if frozen: bake unthawed at 375 degrees for 35 minutes.