Crab and Cheese Puffs is a modern British recipe for a classic starter or snack of a flour, egg and water batter with crab meat and chives that's fried until puffed and served with chillies and plum sauce and which make and excellent dish for parties, particularly Christmas and New Year. The full recipe is presented here and I hope you enjoy this classic British version of: Crab and Cheese Puffs.
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This Thai-influenced starter makes an excellent dish for a party, Christmas or New Year celebration.
Ingredients:
50g butter, diced
125ml water
115g plain flour
3 eggs, lightly beaten
170g crab meat (fresh, tinned or frozen)
50g Cheddar cheese, grated
2 tbsp chives, snipped
1/2 tsp sweet paprika
oil for deep frying
strips of chilli, to garnish plum sauce, to accompany
Method:
Combine the water and butter in a small pan. Heat gently until the butter has melted then bring just to a boil and take off the heat.
Sift the flour into a bowl and add the water and butter mix. Beat to combine with a wooden spoon until the mixture is smooth then pour into a pan and place back on the heat.
Cook, stirring constantly, for 5 minutes, until the mixture thickens and comes away from the side of the pan. Take off the heat and set aside to cool slightly.
When cooled, turn the flour mixture into a mixing bowl. Gradually add the eggs, beating constantly, to combine. When all the eggs have been added, continue beating until the mixture is glossy. Now add the crab meat along with the cheese, chives and paprika. Mix thoroughly until all the ingredients have been incorporated.
Heat oil to a depth of about 2cm in a wok or deep-sided frying pan. When the oil is hot, drop in the batter a teaspoon at a time. Cook the puffs in small batches, turning them constantly, until they are well puffed up and golden brown all over.
When done, remove with a slotted spoon and drain on kitchen paper. When all the puffs are cooked, arrange on a serving dish. Garnish with strips of fresh chillies and accompany with a plum dipping sauce.
