Cheese Puffs with Crabmeat Filling

1 cup water

1/2 cup butter

1 cup all-purpose flour

1/4 teaspoon salt

1 cup shredded sharp Cheddar cheese

2 tablespoons chopped chives

4 eggs

Crabmeat Filling

6 hard-boiled eggs, finely chopped

1 (6 ounce) can crabmeat, drained and flaked

1/2 cup finely chopped celery

1/4 cup chopped green pepper

1/2 cup reduced-fat mayonnaise

1 teaspoon dry mustard

1/2 teaspoon salt

PUFFS:

In a medium saucepan bring water and butter to a boil, stirring until butter melts; remove from heat.  Add flour and salt, stirring vigorously until mixture forms ball, about 1-2 minutes.  Add cheese and chives, stirring until cheese melts.  Add eggs, one at a time, beating well after each addition.  Chill batter in refrigerator for 20-30 minutes.  Drop batter by slightly rounded tablespoons onto cookie sheets, allowing a 2-inch space between each.  Bake in preheated 400 degree oven until lightly browned, about 20 minutes.  For firmer cream puff, pierce side of each with tip of sharp knife and bake 5-10 minutes longer.  Cool on wire racks.  Cut off tops and fill each with 2 tablespoons Crabmeat Filling.  Replace tops and chill before serving, if desired.

FILLING:  Mix all ingredients in a large bowl.  Chill until ready to fill cream puffs.