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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Claw crackers and picks — extract every bit of lobster and crab
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Claw crackers and picks — extract every bit of lobster and crab
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Preheat oven to 400°. Combine first 5 ingredients in medium bowl and mix well. Combine water, butter and salt in large saucepan and bring to a 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. Thoroughly 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. Makes 4 dozen.