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    Posts Tagged ‘Miller’s Select Crab Meat’

    Crab Puffs

    On occasion I find a great item through networking, a while ago I had the opportunity to get a sample of Miller’s Select Special White Crab Meat and promised my contact that as soon as had come up with something using his product I would publish the recipe and let him know. This holiday season was the perfect opportunity to try it out on friends and it got rave reviews. I think that, although there is some effort needed to make this one, your guest will appreciate your work.

    The base for this recipe is Pâte à Choux which, contrary to popular belief, is rather simple to make.

    You will need:

    Flour — 1 cup
    Water &151; 1 cup
    Butter, unsalted — 1 stick
    Eggs — 1 cup
    Flaked Crab Meat — 6 oz as mentioned above I use Miller’s Select due to the fine flake they provide
    Paprika — 2 tsp
    Pepper — 1 tsp (white pepper works best here however black will do just fine)
    Sea Salt

    Place water and butter in a sauce pot, just large enough to hold the liquid, bring to a low boil, once the butter is melted add the entire cup of flour at one time then with a wooden spoon, for some reason metal spoons won’t work as well. Beat the combination continually until a mass is formed and it starts to dry out. Place the flour mass into a food processor and pulse a few times to break it up and cool a little. Turn the processor on to full then through the feed tube slowly pour in the egg making sure it is combined each time before you add more, set aside.

    Place the flaked crab in a bowl, if it is not a fine flake break up any large pieces, toss the crab with the paprika and pepper. Fold the crab mixture into the choux base. Form the mixture into balls using a melon baller dipped in oil, this will allow the mixture to crop easily onto a parchment paper lined cookie sheet, space them about one inch apart as they will puff up when baked. Place the sheet into a preheated 400° oven baked until golden brown. Enjoy!

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