Mother Earth Living

National Herb Week Recipes: Crab Puffs with Chives

By The Herb Companion staff
April/May 1994
Add to My MSN


Content Tools

Related Content

Try This: Layered Bean Dip Recipe for a Skinny Super Bowl Sunday

Super Bowls don't have to leave you in a stuffed, sleepy stupor. Snack on this layered bean dip reci...

Green City Garden Girl: Pacific Northwest Seafood

Guest blogger KyLynn Hull reviews her seafood past along with a couple shellfish recipe from her Pac...

Editor’s Pick: Natural Popcorn Products

Ditch that extra-large tub of heavily buttered popcorn from your local movie theater for one of thes...

Fire Roasted Tomato-Basil Crab Bisque

Impress dinner guests with this easy-to-make creamy tomato and crab bisque.

Makes 3 dozen small puffs

The filling for these succulent puffs comes from the files of Pat Reppert, president of the International Herb Growers and Marketers Association. Pat often spreads it on thin squares of home-style bread and bakes them into crisp little toasts with puffy toppings.

Puffs

• 1 cup water
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs at room temperature
• 1/2 teaspoon cayenne
• 1 tablespoon chopped chives

1. Bring the water, butter, and salt to a rolling boil in a heavy saucepan. Dump the flour in all at once and stir constantly until the mixture forms a smooth paste that doesn’t stick to the sides of the pan. Immediately remove the pan from the heat. Beat in the eggs by hand, one at a time, making sure that each is completely incorporated and the batter is smooth before beating in the next. Beat in the cayenne and chives.

2. Drop the batter by teaspoonfuls on ungreased baking sheets and bake at 350°F for 20 minutes, or until puffed, golden, and firm to the touch. Remove the pans from the oven, turn off the heat, slit the puffs half open, then return the puffs to the oven with the door left ajar to dry out a little.

3. Meanwhile, make Crab Filling (below). Place a tablespoon of filling in each puff, leaving the top slightly askew. At this point, you may bake the puffs at 350°F for 15 minutes longer or wrap and freeze them for future use.

4. To bake frozen puffs, let them stand on a baking sheet for 30 minutes, then bake at 400°F for 20 minutes.

Crab Filling

• 4 ounces cooked lump crabmeat, fresh, frozen, or canned
• 1/2 cup finely shredded mild onion
• 3/4 cup freshly grated mild parmesan cheese
• 3/4 cup mayonnaise
• 1 tablespoon finely chopped chives
• Generous dash cayenne pepper

1. Drain the crabmeat thoroughly, and pick out any cartilage.

2. Stir all ingredients together.


Click here for the original article,  National Herb Week Recipes .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.