Ingredients
1 cup water1/2 cup butter, cubed1/4 teaspoon salt1 cup all-purpose flour4 large eggsCRAB FILLING:1 cup mayonnaise1/2 cup sour cream2 tablespoons finely chopped onion1 teaspoon salt1 teaspoon dill weed1 teaspoon lemon juice1/4 teaspoon pepper2 packages (8 ounces each) imitation crabmeat, shredded
Preparation
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely.
For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.
