Crab Puffs

Preheat oven to 400 F. Line baking sheets with parchment paper or silpats. Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside. In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat. Add eggs to dough, one at a time, beating vigorously after each addition until well-combined. Fold crab mixture into dough. Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag. Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter. Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature. Note: Crab Puffs, like all choux pastry, are best made under low humidity conditions. If you cannot use beer, you may substitute chicken or clam broth. As a last resort, use water, but they will not be as flavorful.