Flaky Crab Puffs

Mustard Sauce:
2 tbsp oil
2 tbsp flour
2 tbsp dry mustard
1/2 tsp salt
1 cup milk

Pastry:
1-2/3 cups flour
1/3 cup cornmeal
¼ cup Kraft® 100% Grated Parmesan Cheese
1/4 tsp salt
1/2 cup oil
3 tbsp ice water

Filling:
6oz. can crab meat, rinsed and drained
2 tbsp Kraft® 100% Grated Parmesan Cheese
1 tbsp Hellmann's Mayonnaise
1 tbsp minced green onion
1/8 tsp hot pepper sauce

Prepare Mustard Sauce, blend oil, flour, mustard and salt in small saucepan. Cook over medium high. Heat 1 minute. Stir in milk. Cook stirring constantly, until sauce
thickens and bubbles. Cover and refrigerate.

For making pastry: combine flour, cornmeal Parmesan an salt in med bowl. Add oil.
Stir w ith fork until moistened. Add water. Mix well. Divide dough in
half Form each half into a bal. Place 1 ball between 2 large sheets,
waxed paper. Roll dough to1/8 thickness. Remove top sheet waxed paper.
Cut dough into 2" circles. Repeat with remaining dough.

For filling: mix all the ingredients in small bowl. Preheat oven to 375°.

To assemble puffs, place one pastry circle on ungreased baking sheet. Place
1 scant teaspoonful of filing in center of circle. Top with another pastry
circle. Press edges of circles together with fork. Repeat with remaining
pastry circle and filling.

Bake puffs at 375°, 10 to 15 minutes or until lightly golden brown. Remove to
wire rack. Serve hot with Mustard Sauce

About 2½ dozen.