Ingredients
1 cup water1/2 cup butter, cubed1/4 teaspoon salt1 cup all-purpose flour4 large eggs, room temperatureFILLING:4 hard-boiled large eggs, finely chopped1 can (6 ounces) lump crabmeat, drained4 ounces cream cheese, softened1/4 cup mayonnaise2 tablespoons finely chopped onion2 tablespoons prepared horseradish, drainedMinced fresh parsley, optional
Preparation
Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 18-22 minutes. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.
