1/2 cup

whole milk

1/2 cup

water

1/4 cup

butter

1/4 teaspoon

salt

pinch

white pepper

pinch

ground nutmeg

1 cup

flour

4

eggs, at room temperature

1 cup

shredded Swiss cheese

2 cups

crabmeat

1/4 cup

fresh parsley

1/4 cup

mayonnaise

2 tablespoons

well minced onion

1 teaspoon

dry mustard

1 teaspoon

lemon juice

1 teaspoon

Worcestershire sauce

The Puffs

• Preheat oven to 400 degrees
• Heat milk, water, butter, salt, pepper & nutmeg in saucepan over medium heat until mixture boils
• Remove pan from heat and add flour, mixing until smooth
• Cook over low heat, stirring constantly until mixture leaves side of pan clean and forms a ball. Then remove the pan from heat.
• Add eggs, one by one, beating until smooth & shiny after each addition. Continue beating until mixture loses its gloss. Stir in 3/4 cup cheese.
• Drop rounded teaspoonfuls of cheese batter 1-inch apart on greased baking sheets. Sprinkle with remaining cheese.
• Bake 30 minutes or until puffs are golden brown. Cool completely on wire racks. 
• Before filling, cut tops off puffs, scoop out and discard moist dough in centers.

• Place crabmeat in bowl and add parsley (chopped), mayonnaise, onion, wine, mustard, lemon juice Worcestershire and pepper and stir. 
• Preheat oven to 375 degrees. 
• Fill puffs with filling.
• Place puffs on ungreased baking sheets and bake 10 minutes until heated through.