Relevant beer types:  Lagers

Ingredients:  
    1 cup lump crabmeat, picked clean (pasteurized canned is fine)
    1/2 cup shredded Swiss cheese (Gruyere suggested)
    2 Tbsp chopped chives
    1 tsp Worcestershire sauce
    1 tsp dry mustard
    1 tsp lemon juice
    1 Tbsp dill weed
    1/2 cup (1 stick) butter
    1 cup lager beer (not light beer)
    1/2 tsp salt
    1/4 tsp lemon pepper
    1 cup all-purpose flour
    4 large eggs

Preparation:
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.

Preparation Time:  10 min

Cooking Time:  30 min

Source:  www.homecooking.about.com