Place butter with a few drops of oil and salt in a heavy skillet. Heat to brisk boil. Add flour all at once stirring vigorously with a wooden spoon. Add cheese, beat until mixture forms ball and leaves sides. Place in a covered container and chill (mixture will seem lumpy). Drop by spoons full on oiled cookie sheet. Bake at high heat - 400 degrees - for 5 minutes; reduce heat to 350 degrees, cook 10 minutes. Fill with crabmeat filling. Serve at once; must be hot. To make filling: Drain and slice - deshell crabmeat. Melt butter with a few drops of oil in heavy skillet. Stir in flour, onions and seasonings. Add milk gradually; cook until thickened. Add crabmeat and wine; heat thoroughly. Spoon into cheese puffs. Serve. If used as a main dish, spoon into individual ramekins, sprinkle with cheese and heat until bubbly. Serve with cheese puffs on the side. Cheese puffs can also be served as a hot bread with other dishes.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,