1/2 c. water
1/4 c. butter
1/2 c. flour
2 eggs

CRAB LOUIS:

1/2 c. mayonnaise
1/2 c. ketchup
3 tbsp. vegetable oil
1 tbsp. vinegar
1 green onion, sliced thin
2 dashes of Worcestershire sauce
3 drops red pepper sauce
3 cans drained crab
2 c. shredded lettuce

Make puff bowl. Heat oven to 400 degrees. Grease pie plate. Heat water and butter to a rolling boil in 1 1/2 quart pan. Stir in flour, stir vigorously over low heat until mixture forms balls. Remove from heat, cool 10 minutes. Beat in eggs all at once, continue beating until smooth. Spread evenly in pie plate. Build up slightly on sides. Bake until puffed and dry in center 45 to 60 minutes.

Make Crab Louis: Mix mayonnaise, oil, vinegar, onion, sauces and crab.

Line puff bowl with lettuce and add Crab Louis.