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Crabmeat and Avocado Profiteroles


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  • Crabmeat and Avocado Salad
  • 4 oz. lump crabmeat,
  • picked over for cartilage
  • 1/2 avocado
  • juice of 1 lime
  • 1 tbsp. buttermilk
  • 2 tsp. chives
  • 1 tbsp. cilantro, chopped
  • Kosher salt, freshly ground
  • black pepper and
  • cayenne pepper to taste
  • Pate a Choux Dough
  • (for the profiteroles)
  • 6 tbsp. (3 oz.) unsalted butter
  • 3/4 c. water
  • 1 c. all-purpose flour
  • 1/8 tsp. salt
  • 1/2 tsp. Kosher salt
  • 1 tsp. sugar
  • 4 eggs



Step 1

For the crabmeat
and avocado salad:
Place the crabmeat in a bowl
and combine with the avocado,
lime juice, buttermilk, chives and
cilantro. Season generously with
salt, pepper and cayenne.

For the dough:
Preheat oven to 450°. In 2
quart pot, combine the butter
and water. On a piece of wax or
parchment paper, sift together
the flour, salt and sugar. Bring
the water and butter to a rolling
boil, remove from heat and
dump the flour mixture in all at once. Stir with wooden spoon or paddle to incorporate. Return the saucepot to high heat and cook, stirring for about one minute. The mixture will form
a ball and coat the pan with a
thin film. Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so on low speed, to release some of the heat. Add the
eggs, one at a time, completely
incorporating each one before adding the next. Beat until dough gets thick and ribbony. Fit a pastry bag with a round tip #5 and fill with the warm
dough. Line a heavy cookie sheet with parchment paper. Pipe about 40-50 1 inch mounds about 2 inches apart. Bake for 10-15 minutes, until golden and
puffed. Reduce heat to 350° and bake for another 10 minutes or until they are golden brown and there is no sign of moisture in the crevices. Use when cool or freeze wrapped in a plastic bag for 2-3 months.
To assemble:
Using a serrated knife, cut the profiteroles in half and fill with the crabmeat and avocado filling Arrange on a platter and serve immediately.

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