Prepare Swiss Puffs; set aside.

To make filling, pick out and discard any shell or carilage from crabmeat and place in medium bowl. Add parsley, mayonnaise, onion, wine, Worcestershire sauce, mustard, lemon juice and pepper. Stir gently to blend.

Preheat oven to 375°F. Fill Swiss Puffs with crab filling.

Place filled appetizers on ungreased baking sheet; bake 10 minutes or until heated through.

Preheat oven to 400°F. Grease 2 large baking sheets.

Heat milk, water, butter, salt, nutmeg and pepper in 3-quart saucepan over medium-high heat until mixture boils. Remove pan from heat; add flour all at once, mixing until smooth. Cook over medium-low heat, stirring constantly, until mixture leaves side of pan clean and forms a ball. Remove pan from heat.

Add eggs, 1 at a time, beating until smooth and shiny after each addition. Continue beating until mixture loses its gloss. Stir in 3/4 cup cheese.

Drop rounded teaspoonfuls of batter 1 inch apart onto prepared baking sheets. Sprinkle with remaining 1/4 cup cheese.

Bake 30 to 35 minutes or until puffs are golden brown. Cool completely on wire racks.

Before filling, cut tops off puffs; scoop out and discard moist dough in centers.