Crab-Stuffed Mini Puffs

• 1 cup water
• 1/2 cup butter, cubed
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons finely chopped onion
• 1 teaspoon salt
• 1 teaspoon dill weed
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper
• 2 packages (8 ounces each) imitation crabmeat, shredded

1. 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.
2. Drop by tablespoonfuls 3 in. apart onto greased
3. . Bake at 400u0b0 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.
4. 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.

water, butter, salt, flour, eggs, mayonnaise, sour cream, onion, salt, dill weed, lemon juice, pepper, imitation crabmeat

Taken from www.tasteofhome.com/recipes/crab-stuffed-mini-puffs/ (may not work)