Crab Meat Profiteroles
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Ingredients/ Συστατικά
For the Choux Pastry
  • 125 gr. / 4.5 oz. milk
  • 125 gr. / 4.5 oz. water
  • 110 gr. / 4 oz. butter
  • Pinch of salt
  • 1 tsp sugar
  • 140 gr. / 5 oz. flour
  • 250 gr. / 9 oz. egg (approximately 5 medium sized)
For the Crab Salad
  • 265 gr. / 9.5 oz. milk
  • 1 tbsp olive oil
  • 3 tbsp corn starch
  • 2 tbsp mayonnaise
  • 1 ½ to 2 tbsp. white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 ½ tbsp ketchup
  • 1 tbsp mustard
  • 2 tbsp scotch
  • 1 ½ tsp Worcestershire sauce
  • ½ tbsp salt
  • ⅔ cup cucumber, grated and drained from its water
  • 100 gr. / 4 oz. crab meat, chopped
  • 2 tsp finely chopped parsley
  • 2 tsp finely chopped dill
Instructions/ Εκτέλεση
For the Choux Pastry
  1. Preheat oven to 200° C / 400° F.
  2. In a pot add the milk, the water, the butter, salt and sugar.
  3. Place the pot in medium/high heat.
  4. When the batter starts to boil, throw the flour and whisk for about 1 minute.
  5. At this point the batter will gather around the whisker and away from the sides of the pot.
  6. Remove from heat and put it in the mixer.
  7. In low speed and with the paddle, mix the dough and add the eggs one by one letting them to be incorporated in the dough.
  8. Take a pan and cover it with parchment paper.
  9. With a piping bag make little balls with the choux dough in the shape of a walnut.
  10. Bake for 20 minutes or until they become golden brown on top.
  11. If you have a second batch for baking, make sure you lower the oven to 175° C / 350° F.
  12. Please do not open the oven while they are baking and use the conventional oven instead of the one with air.
  13. Take them out of the oven and let them dry for a while.
  14. If you plan to complete the recipe next day, just put them in a plastic bag and store them in the fridge.
  15. Otherwise, you can fill them after couple of hours.
For the Crab Salad
  1. In a pot pour the milk and olive oil and sugar in medium heat.
  2. When it starts to boil throw the corn starch and whisk until a thick cream is formed.
  3. Remove from heat, put it in a bowl, cover it with a plastic wrap directly on top of it and in the fridge until it is cooled completely.
  4. Remove from the fridge and add all the rest of the ingredients except the crab, the cucumber, the parsley and the dill.
  5. Whisk to incorporate and then add the crab, the cucumber, the parsley and the dill.
  6. Mix gently.
  7. Take the profiteroles, cut them with a sharp knife and fill them with the crab salad.
  8. Serve them at room temperature or cold from the fridge.
Notes/ Σημειώσεις
Choux pastry adapted from Stelios Parliaros
Recipe by Culinary Flavors at