Wolfgang’s Louisiana goat cheese & blue crab beignets

Ingredients for 24 appetizers:

1 cup water
1/2 cup butter
1 cup all purpose flour
1/4 tsp salt
1 cup shredded Emmental cheese
2 tbsp chopped chives
4 eggs
*crabmeat and ILE DE FRANCE goat cheese Filling (recipe below)

In a medium saucepan bring water and butter to a boil; stirring until butter melts. Remove from heat.Add flour and salt, stirring vigorously until mixture forms ball, about 1-2 minutes.
Add cheese and chives, stirring until cheese melts. Add eggs, one at a time, beating well after each addition. Chill batter in refrigerator for 20-30 minutes. Drop batter by slightly rounded tablespoons onto cookie sheets, allowing a 2-inch space between each. Bake inĀ  preheated 400 degrees F oven until lightly browned, about 20 minutes. For firmer cream puff , pierce side of each with tip of sharp knife and bake 5-10 minutes
longer. Cool on wire racks. Cut off tops and fill each with 2 tablespoons *goatcheese-crabmeat filling. Replace tops and chill before serving, if desired.

* Goatcheese and Blue Crabmeat filling:
6 oz ILE DE FRANCE La Buchette Goat Cheese, crumbled
6 oz Louisiana Lump Blue Crabmeat, flaked
1/2 cup finely diced (1/4 ” dice) celery
1/4 cup finely diced green pepper
1/2 cup reduced fat mayonnaise
1tsp dry mustard
1/2 tsp sea salt

Mix all ingredients in a large bowl. Chill until ready to add as filling to cream puffs.

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