Crab and Cheese Puffs (Bignè di Granchio e Formaggio)
Category: Appetizers
Servings: 4
This delightful Italian-inspired appetizer combines the delicate flavors of crab meat with the rich creaminess of a cheese filling, all nestled within light, fluffy pâte à choux. These Crab and Cheese Puffs are perfect for serving at your next dinner party or as an elegant starter for any special occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 1 |
| Egg yolk | 1 |
| Butter (for choux pastry) | 30g |
| All-purpose flour (for choux pastry) | 45g |
| Salt | 1 pinch |
| Water | 70ml |
| Crab meat (fresh or canned) | 120g |
| Garlic | 1 clove |
| Butter (for sautéing) | 20g |
| Extra virgin olive oil | 1 teaspoon |
| Sweet paprika | 1 teaspoon |
| Salt | to taste |
| Gruyère cheese | 60g (grated) |
| Black pepper | to taste |
| Whole milk | 250ml |
| Butter (for béchamel) | 25g |
| All-purpose flour (for béchamel) | 30g |
| Salt | to taste |
| Nutmeg | 1 pinch |
Instructions
1. Prepare the Pâte à Choux (Choux Pastry)
- Preheat your oven to 200°C (390°F). Grease two baking sheets with butter.
- In a medium saucepan, melt 30g butter in 70ml water over medium heat. Add a pinch of salt and bring the mixture to a gentle boil.
- Once boiling, add 45g of all-purpose flour all at once and stir vigorously with a wooden spoon. Keep stirring until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.
- Remove from heat and let the dough cool slightly for a minute or two.
- Add 1 whole egg and 1 egg yolk to the dough, one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Transfer the dough to a piping bag fitted with a plain round tip, and pipe small mounds onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 15 minutes at 220°C (428°F), avoiding the temptation to open the oven door. After 15 minutes, reduce the temperature to 190°C (374°F) and continue baking for another 10 minutes. If you’re using a fan-assisted (convection) oven, set it to 175°C (347°F) and bake for 30 minutes.
- Once the baking time is up, turn off the oven and leave the puffs inside with the door slightly ajar (insert a wooden spoon to keep it open) for another 30 minutes. This will help dry out the inside of the puffs, ensuring they are light and airy.
2. Prepare the Crab Filling
- In a small saucepan, heat 20g of butter and 1 teaspoon of extra virgin olive oil over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 1 minute.
- Add the crab meat to the pan and sauté for 2 minutes, seasoning with salt and sweet paprika. Remove from heat and transfer the crab mixture to a bowl.
- Stir in half of the prepared béchamel sauce (instructions below) and mix until well combined.
3. Prepare the Béchamel Sauce
- In a separate saucepan, melt 25g of butter over medium heat. Stir in 30g of all-purpose flour and cook for 1-2 minutes until the flour is slightly golden, forming a roux.
- Gradually add 250ml of whole milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 5 minutes.
- Season with salt and a pinch of nutmeg. Remove from heat and set aside.
4. Assemble the Bignè
- Once the choux puffs are completely cooled, slice each puff in half carefully using a serrated knife. Gently hollow out the inside to make room for the filling.
- Fill the bottom half of each puff with the crab mixture and top with a spoonful of the remaining béchamel sauce. Sprinkle with grated Gruyère cheese and a dash of black pepper.
- Place the top half of the puff on each and garnish with a small dollop of the remaining crab filling, some fresh thyme, and chopped chives for a burst of color and flavor.
5. Serve
- If you’re not serving the crab puffs immediately, store them in an airtight container in the refrigerator. Take them out 15 minutes before serving to bring them back to room temperature and ensure the best flavor and texture.
- Serve these delicious crab and cheese puffs as an appetizer, and watch them disappear in no time!
Tips for Success:
- Consistency of Choux Pastry: The key to perfect choux pastry is the right consistency. If your dough is too thick, add a little more water; if it’s too runny, add a touch more flour. It should hold its shape when piped but not be too stiff.
- Béchamel Sauce Variations: You can experiment with different cheeses in the béchamel sauce, like cheddar or mozzarella, for a unique twist on the classic flavor.
- Crab Alternatives: If crab is unavailable or too expensive, you can substitute it with shrimp, lobster, or even a combination of both.
These Crab and Cheese Puffs are sure to impress guests with their elegant presentation and delightful flavors. Whether you serve them as an appetizer for a dinner party or as a tasty snack for a gathering, they are a crowd-pleaser every time. Enjoy!
