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Tony Cooks Crab!

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This was my first attempt at any sort of recipe with the word "puff" in it. When it comes to recipes, I'm not exactly one who ever follows it step by step, or measures ANYTHING. So when you need an object to "puff" or rise in any way shape or form, I'm not exactly the chef for the job. This is why I avoid baking. I was very pleasantly surprised by how well these "puffs" turned out. Here is what I did.
To start off you will need: 
1 cup lump crab meat, picked clean
1/2 cup shredded Swiss cheese
2 Tablespoons chopped chives 
1 teaspoon Worcestershire sauce 
1 teaspoon FRESH lemon juice 
1 Tablespoon dill weed 
1/2 cup butter 
1 cup amber or dark beer  
1/2 teaspoon salt 
3 Tablespoons lemon zest 
4 Tablespoons minced garlic
1 Tablespoon peeper
1 cup all-purpose flour 
4 large eggs
Start out by Preheating your oven to 400 F. 
Combine crab meat, Swiss cheese, chives, Worcestershire sauce, fresh lemon juice, and dill weed in a bowl. Set to the side. 
In a large pot melt butter and saute minced garlic until golden, then add in beer, salt, lemon zest and pepper. Bring to a boil. Add in the 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. Stir each egg in to the dough until well Incorporated - Stir like a mad person!
Eggs go in One By One! If you don't remove it from the heat and don't do this one by one, you will end up with scrambled eggs. 
Fold crab mixture into dough. Spray the muffin tin with non-stick cooking spray.  Pour puff dough into a large zip-top bag and pipe out of a corner edge that you cut as if it was a pastry bag (or use a pastry bag if you have one) into each mold of the muffin tin. Yes, you do need a "mini-muffin" tin to make this work correctly.  Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter. Bake crab puffs 30 - 35 mins crispy and golden brown. These are great warm or at room temp

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