1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 (6 ounce) can crabmeat, drained and cartilage removed
1/2 cup shredded Swiss cheese
1 tablespoon snipped chives
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper

1. In a small saucepan, bring water, butter and salt to a boil. Add flour all at once and 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. Continue beating until mixture is smooth and shiny.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape.When cool,split puffs open; remove tops and set aside. Discard soft dough from inside.
3. In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.