Puff Pastry:
1/4 cup butter
1/2 cup water
1/2 cup flour
1 T. salt
2 eggs

Filling:
12 oz. tiny canned shrimp or 12 oz. crab meat
1 large piece of celery - chopped fine
2 T. finely chopped onion
3 hard cooked eggs - finely chopped
2/3 cup mayonnaise
2 tsp. salt
2 T. lemon juice

In a medium saucepan, combine butter and water. Heat to boiling. Stir in flour and salt with a wooden spoon. Stir until a smooth mixture surrounds the spoon. Remove from heat. Beat in eggs, one at a time until mixture is thick and smooth. Drop by heaping teaspoonsful, 2\" apart, onto a lightly greased cookie sheet. Bake at 400º for 25 to 30 minutes or until light brown and puffy. Cool on a wire rack.


Rinse shrimp with cold water and drain, or drain crabmeat. Combine shrimp (or crabmeat) with celery, onion, and hard cooked eggs and mix well. Set aside. Blend mayonnaise, lemon juice and salt. Fold into shrimp or crab mixture. Chill 1/2 hour.

To Assemble:
Slice the tops off of cooled pastry puffs. Remove any soft dough remaining in the center and discard. Add a scoop of crab or shrimp filling to the bottom portion. Replace the top portion. Refrigerate until ready to serve.