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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 60 |
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This is a take on pate choux that I came up with when we lived in Maryland. In fact, this recipe was included in a Baltimore Sun article on crabs! Ingredients:
1/2 cup butter |
1 cup water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup flour |
4 large eggs |
1 cup crab meat, picked clean |
1/2 cup cheddar cheese, shredded |
3 green onions, minced |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
1/2 teaspoon old bay seafood seasoning |
Directions:
1. Preheat oven to 400.
2. Combine butter, water, salt and pepper in pot and bring to boil; dump in flour, remove from heat and beat in quickly. Return to heat and continue beating until dough forms a mass and films bottom of pan. Remove from heat. Immediately break egg into center and incorporate completely with spoon. Continue with eggs, one at a time until all are in. Set aside.
3. Mix the remaining ingredients together lightly and mix into dough.
4. Spoon into pastry bag with a large tip and pipe dough onto ungreased baking sheets.
5. Bake at 400 for 20-25 minutes until golden brown and crispy.
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