Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 40 servings
- 1 cup lump crabmeat, picked clean (pasteurized canned is fine)
- 1/2 cup shredded Swiss cheese (Gruyere suggested)
- 2 Tablespoons chopped chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon lemon juice
- 1 Tablespoon dill weed
- 1/2 cup (1 stick or 8 Tablespoons) butter
- 1 cup lager beer (not light beer)
- 1/2 teaspoon salt
- 1/4 teaspoon lemon pepper
- 1 cup all-purpose flour
- 4 large eggs
Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside.
In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a 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-combined.
Fold crab mixture into dough.
Pour puff dough into a large zip-top 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. If you cannot use beer, you may substitute chicken or clam broth. As a last resort, use water, but they will not be as flavorful.
Yield: about 40 crab puffs
Crab Puffs Recipe Photo © 2005 Peggy Trowbridge Filippone, licensed to About.com, Inc.