1Heat oven to 425°F. Line large cookie sheets with parchment paper. Microwave frozen corn as directed on bag, 2 to 3 minutes to thaw. Set aside.
2In 2-quart saucepan, heat 3/4 cup water and the butter to boiling over medium-high heat. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Gently stir in corn, crabmeat, cheese and seafood seasoning. Drop dough by rounded tablespoonfuls 1 inch apart on cookie sheets.
3Bake 12 to 15 minutes or until puffed and edges are golden brown. Serve warm.