1/2 c. water
1/4 c. butter
1/2 c. flour
2 eggs
Dash salt

Heat oven to 400 degrees.

Bring water and butter to boil. Add flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; add eggs, one at a time, beating until smooth.

Drop teaspoonfuls of batter on ungreased cookie sheet. Bake at 400 degrees for 30 to 35 minutes. Remove immediately. Cool. Cut off tops. Fill. Put tops back on. Bake at 375 degrees for 10 minutes.

Can be frozen. Reheat 30 minutes at 375 degrees.

CRAB STUFFING:

8 oz. cream cheese
1/2 tsp. horseradish
1 tbsp. milk
1/4 tsp. salt
Dash pepper
2 tbsp. onion, finely chopped
1 (6 1/2) oz. can crabmeat, drained

Mix until blended. Add 1/3 cup slivered almonds, if desired.