Crab Profiteroles

This is a delicious idea from Karin Perry, good for “eaty firsties” with drinks or as an hors d’oeuvre They are excellent piping hot.


  • ¾ cup ( sticks) unsalted butter
  • 2 cups water
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 6 eggs, beaten
  • 2 cups cooked flaked crab meat
  • Pinch of cayenne pepper


Cut the butter into cubes and put it with the water into a heavy pan. Heat gently until the butter melts, then bring to a rapid boil. Quickly tip in the flour. Remove the pan from the heat and beat the mixture violently with a wooden spoon. As soon as the dough is smooth and starts to leave the sides of the pan, add the salt. Set the saucepan in a sink of cold water to cool for 10 minutes.

Gradually stir in the beaten eggs to make a smooth dough. Add the crab meat and cayenne pepper, and mix thoroughly into the dough.

Have a greased baking sheet at the ready. Drop heaped tablespoonfuls of the dough in evenly spread rows. Bake in a preheated oven at 425°F for about 20 minutes - they should be lightly crisp and golden brown in color. Let them rest for a couple of minutes before serving.