Crab Puff Recipe
Sunday, 18 February 2007 10:23
This recipe is ideal for buffets, parties or just nibbles. You can use fresh or canned crab for these delicious light morsels. Crab puff appetisers may be served warm or at room temperature.
Ingriedients:
- 1 cup crabmeat (canned is fine)
- ½ cup shredded Swiss cheese (Gruyere works well)
- 2 tbsp chopped chives
- 1 tsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tsp lemon juice
- 1 tbsp dill
- ½ cup butter
- 1 cup iKi Beer
- ½ tsp salt
- ¼ tsp lemon pepper
- 1 cup all-purpose flour
- 4 large eggs
Preparation:
Preheat oven to 400 F/200 C/ gas 6. Line baking trays with parchment paper.
Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard, lemon juice, and the dill in a bowl. Set aside. In a large saucepan, melt butter, iKi Beer, salt, lemon juice and pepper. Bring to the 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-mixed. Fold crab mixture into dough. Pour puff dough into a large zip lock 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.
Makes about 40 crab puffs.
From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
Preperation Time: 10min
Cooking Time: 30min
Course: Appetiser, Brunch, Snack
iKi Oasis
