Louisiana Goat Cheese & Blue Crab Beignets by Wolfgang

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At a glance
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)

* 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.


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 in 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.