Crabby Cheese Puffs

From "The Best American Recipes, 2003-2004" by Fran McCullough and Molly Stevens, thee little puffs make a perfect mouthful with a cocktail, a glass of wine, or even a beer. Besides being elegant and fun, thee can be made ahead. They're good for potlucks, since they travel well when filled but not yet baked. Just pop them into the oven before serving to melt the cheese.

• Ready In: 40 mins
• Serves: 18-24
• Yields: 3-4 dozen puffs

Ingredients

• Puffs

• 1  cup beer (preferably lager)
• 8  tablespoons butter, cut into pieces
• 1⁄2 teaspoon salt
• 1  cup all-purpose flour
• 4  large eggs

• Filling

• 1  cup fresh crabmeat (or pasteurized)
• 1  cup cheddar cheese, grated

Directions

1. Preheat the oven to 450 degrees. Grease two baking sheets.
2. to make the puffs: Heat the beer, butter and alt in a large saucepan over medium heat. As soon as the butter melts and the liquid boils, add the flour all at once and beat with a wooden spoon until the mixture forms a smooth ball. Remove from the heat and add the eggs, one at a time, beating until smooth between each addition.
3. Drop the mixture by spoonfuls (a tablespoon works well) onto the prepared baking sheets. Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake for 5 to 10 minutes more, or until puffed and lightly browned. Let cool.
4. To make the filling: Toss together the crabmeat and cheese in a medium bowl.
5. To assemble: Slice the top off each puff. Gently pull the moist dough out of the center and discard. Fill each puff with a generous portion of the crab mixture. If the tops are still intact, set them on top of the filling. (The puffs are fine topless, too.) Bake until the cheese has melted, 5 to 10 minutes. Serve immediately.