1 cup water
1/2 cup butter
1 cup all purpose flour
1/4 teaspoon salt
1 cup shredded sharp cheddar cheese
2 tablespoons chopped chives
4 eggs
crabmeat filling

In a medium saucepan bring water and butter to a boil, stirring until butter melts; remove from heat. Add flour and salt, stirring vigorously until mixture forms ball, about 1-2 minutes. Add cheese and chives, stirring until cheese melts. Add eggs, one at a time, beating well after each addition. Chill batter in a refrigerator for 20-30 minutes. Drop batter by slightly rounded tablespoons onto cookie sheets, allowing a 2-inch space between each. Bake in a preheated 400°F oven until lightly browned, about 20 minutes. For firmer cream puff, pierce side of each with tip of sharp knife and bake 5-10 minutes longer. Cool on wire racks. Cut off tops and fill each with 2 tablespoons Crabmeat Filling. Replace tops and chill before serving, if desired.

6 hard-cooked eggs, finely chopped
1 can (6 oz.) crabmeat, drained and flaked
1/2 cup finely chopped celery
1/4 cup chopped green pepper
1/2 cup reduced-fat mayonnaise
1 teaspoon dry mustard
1/2 teaspoon salt

Mix all ingredients in a large bowl. Chill until ready to add as filling to cream puffs.

Approximate Nutrient Content Per 1/24 Recipe:
138 calories; 5 gm protein; 8 gm fat; 5 gm carbohydrate; 54 mg calcium; 231 mg sodium.

Recipe Source: American Egg Board