Category Archives: Appetizers

Signature Marshall Crab Puff Recipe

  • Signature Crab Puffs
    Serves 40
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    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    50 calories
    3 g
    29 g
    3 g
    2 g
    2 g
    22 g
    55 g
    0 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    22g
    Servings
    40
    Amount Per Serving
    Calories 50
    Calories from Fat 28
    % Daily Value *
    Total Fat 3g
    5%
    Saturated Fat 2g
    9%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 29mg
    10%
    Sodium 55mg
    2%
    Total Carbohydrates 3g
    1%
    Dietary Fiber 0g
    0%
    Sugars 0g
    Protein 2g
    Vitamin A
    2%
    Vitamin C
    0%
    Calcium
    2%
    Iron
    1%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 1 cup lump crab meat
    2. 1/2 cup shredded Swiss cheese
    3. 2 Tablespoons chopped chives
    4. 1 teaspoon Worcestershire sauce
    5. 1 teaspoon dry mustard
    6. 1 teaspoon lemon juice
    7. 1 Tablespoon dill weed
    8. 1/2 cup (1 stick) butter
    9. 1 cup stout/dark beer (I prefer to use Marshall Big Jamoke Porter)
    10. 1/2 teaspoon salt
    11. 1/4 teaspoon lemon pepper
    12. 1 cup all-purpose flour
    13. 4 large eggs
    Instructions
    1. Preheat oven to 400 F. Line baking sheets with parchment paper.Combine crab meat, Swiss cheese, chives,Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside.
    2. In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add 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.
    3. Add eggs to dough, one at a time, beating vigorously after each addition until well-combined.Fold crab mixture into dough.Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag.
    4. Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter.Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature.
    beta
    calories
    50
    fat
    3g
    protein
    2g
    carbs
    3g
    more
    Preston Cooks For You http://prestoncooks.com/
    I use Marshall Big Jamoke Porter in this recipe