Preheat oven to 400º and line baking sheets with Silpat mats or parchment paper. Gently combine crabmeat and cheese in a medium size bowl and set aside.
In a large saucepan, bring beer, butter, Worcestershire sauce, mustard, Tabasco sauce, salt and cumin to a boil. Add flour and stir constantly over low heat until a smooth ball forms. Remove from heat and let cool for 5 minutes.
Add eggs one at a time and beat each one thoroughly into the dough until the mixture is shiny. After all of the eggs have been added, fold in the crabmeat and cheese until well-blended.
Using a 1¾” cookie scoop, place rounds of dough evenly over two baking sheets. Bake crab puffs for 25-30 minutes until golden and crispy. Remove from oven and serve warm or at room temperature.
To prepare in advance, follow directions through putting dough rounds on baking sheets. Then place baking sheets in the freezer until crab puffs are frozen. Place crab puffs in freezer bags until ready to use. Proceed with remainder of directions baking the crab puffs for 30 minutes before serving.
Yields about 40 crab puffs.