Miniature Cream Puffs:

1 c. water
1/2 c. butter
1 c. all-purpose flour
salt to taste
4 eggs

Preheat oven to 400°F. Bring water and butter to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms a ball. Add eggs, one at a time, beating until smooth. Drop teaspoonfuls of batter onto ungreased baking sheet.

Bake for 30 to 35 minutes and remove from baking sheet.

Crabmeat Filling:

1 (8 oz.) pkg. cream cheese, softened
1 tbsp. milk
1/2 tsp. horseradish sauce
pepper to taste
1 (6 1/2 oz.) can crabmeat, drained
1/2 c. slivered almonds, toasted
2 tbsp. finely chopped onion

Lower the oven temperature to 375°F. Combine softened cream cheese, milk, horseradish sauce and pepper. Mix until well blended. Stir in crabmeat, almonds and onion.

To assemble cream puffs, cut tops from cream puffs and fill with crab mixture. Replace tops.

Bake for 10 minutes and serve.

Yield: 36 appetizers.

NOTE: Easier than it looks. Be sure to make cream puffs small.