Crab Meat Profiteroles

Crab Meat Profiteroles

The second labor of Heracles was that of killing the Lernaean Hydra. Hydra was a horrible, serpentine monster that lived in the lake Lerna in Argolis. This monster was the offspring of Typhon and echidna and had nine heads one of which was immortal. Its breath was so poisonous and its blood so virulent that even its scent was deadly. If anyone was brave enough to approach and cut one head, the Hydra would regrow two in its position.

Crab Meat Profiteroles

Eurystheus of Mycenae asked Heracles to kill this monster and free the area from this deadly beast. Goddess Athena, who was the guardian angel of Heracles, was trying to find a way for her protégé to be able to kill the beast. Heracles arrived in Lerna with a chariot driven by Iolaos his best friend. Goddess Athena showed him where Hydra’s haunt was. Following his tutelary’s advice, he threw burning arrows towards its cave. Hydra went out and Heracles grabbed it. Nevertheless, Hydra curled up around his legs. Heracles started cutting heads but for every head he cut another two or three were growing.

Mastic Profiteroles

Hera who was for the Hydra, sent a huge crab (cancer in ancient Greek) to help the beast. The crab bit Heracles in his foot and he, angry as he became, crashed the crab’s shell and killed it. Then he called his friend Iolaos and asked him to set a fire. Whenever Heracles cut one head, Iolaos burned the neck and thus no other heads were able to grow. Eventually Heracles cut the final, immortal, semi golden head and buried it under a very heavy rock. He then dunked his arrows in Hydra’s gall to make them lethal.

Crab Meat Profiteroles

Hera in order to reward crab for its service took it and placed it among the twelve zodiac signs as Cancer.

Although I love crab is quite expensive around here and not very easy to find. I love the meat of all these shellfish including lobster, shrimps etc. I was lucky enough to find frozen crab meat and so I thought of making this delicious crab salad. And then I thought again: “wouldn’t be nice to make savory profiteroles and fill them with this delicious crab salad?” and so I did and it was the perfect light dinner for my husband and me! You can also make it with shrimps or lobster!

Crab Meat Profiteroles


5.0 from 5 reviews
Crab Meat Profiteroles
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Ingredients/ Συστατικά
For the Choux Pastry
  • 125 gr. / 4.5 oz. milk
  • 125 gr. / 4.5 oz. water
  • 110 gr. / 4 oz. butter
  • Pinch of salt
  • 1 tsp sugar
  • 140 gr. / 5 oz. flour
  • 250 gr. / 9 oz. egg (approximately 5 medium sized)
For the Crab Salad
  • 265 gr. / 9.5 oz. milk
  • 1 tbsp olive oil
  • 3 tbsp corn starch
  • 2 tbsp mayonnaise
  • 1 ½ to 2 tbsp. white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 ½ tbsp ketchup
  • 1 tbsp mustard
  • 2 tbsp scotch
  • 1 ½ tsp Worcestershire sauce
  • ½ tbsp salt
  • ⅔ cup cucumber, grated and drained from its water
  • 100 gr. / 4 oz. crab meat, chopped
  • 2 tsp finely chopped parsley
  • 2 tsp finely chopped dill
Instructions/ Εκτέλεση
For the Choux Pastry
  1. Preheat oven to 200° C / 400° F.
  2. In a pot add the milk, the water, the butter, salt and sugar.
  3. Place the pot in medium/high heat.
  4. When the batter starts to boil, throw the flour and whisk for about 1 minute.
  5. At this point the batter will gather around the whisker and away from the sides of the pot.
  6. Remove from heat and put it in the mixer.
  7. In low speed and with the paddle, mix the dough and add the eggs one by one letting them to be incorporated in the dough.
  8. Take a pan and cover it with parchment paper.
  9. With a piping bag make little balls with the choux dough in the shape of a walnut.
  10. Bake for 20 minutes or until they become golden brown on top.
  11. If you have a second batch for baking, make sure you lower the oven to 175° C / 350° F.
  12. Please do not open the oven while they are baking and use the conventional oven instead of the one with air.
  13. Take them out of the oven and let them dry for a while.
  14. If you plan to complete the recipe next day, just put them in a plastic bag and store them in the fridge.
  15. Otherwise, you can fill them after couple of hours.
For the Crab Salad
  1. In a pot pour the milk and olive oil and sugar in medium heat.
  2. When it starts to boil throw the corn starch and whisk until a thick cream is formed.
  3. Remove from heat, put it in a bowl, cover it with a plastic wrap directly on top of it and in the fridge until it is cooled completely.
  4. Remove from the fridge and add all the rest of the ingredients except the crab, the cucumber, the parsley and the dill.
  5. Whisk to incorporate and then add the crab, the cucumber, the parsley and the dill.
  6. Mix gently.
  7. Take the profiteroles, cut them with a sharp knife and fill them with the crab salad.
  8. Serve them at room temperature or cold from the fridge.
Notes/ Σημειώσεις
Choux pastry adapted from Stelios Parliaros

5.0 from 5 reviews
Αλμυρά Προφιτερόλ με Καβουροσαλάτα
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό
Ingredients/ Συστατικά
Για τα Choux
  • 125 γρ. γάλα
  • 125 γρ. νερό
  • 110 γρ. βούτυρο
  • 1 πρέζα αλάτι
  • 1 κ.γ. ζάχαρη
  • 140 γρ. αλεύρι
  • 250 γρ. αυγά (περίπου 5 μεσαίου μεγέθους)
Για τη Σαλάτα με Καβούρι
  • 265 γρ. γάλα
  • 1 κ.σ. ελαιόλαδο
  • 3 κ.σ. κορν φλάουρ
  • 2 κ.σ. μαγιονέζα
  • 1 ½ -2 κ.σ. λευκό ξίδι από κρασί
  • 1 κ.σ. λεμόνι χυμό
  • 1 κ.σ. ζάχαρη
  • 1 ½ κ.σ. κέτσαπ
  • 1 κ.σ. μουστάρδα
  • 2 κ.σ. ουίσκι
  • 1 ½ κ.γ. σάλτσα Worcestershire
  • ½ κ.σ. αλάτι
  • ⅔ φλ. αγγούρι τριμμένο και στραγγισμένο από το νερό του
  • 100 γρ. κάβουρα, ψιλοκομμένο
  • 2 κ.γ. ψιλοκομμένο μαϊντανό
  • 2 κ.γ. ψιλοκομμένο άνηθο
Instructions/ Εκτέλεση
Για τα Choux
  1. Προθερμαίνετε το φούρνο στους 200° C.
  2. Σε μια κατσαρόλα, προσθέστε το γάλα, το νερό, το βούτυρο, το αλάτι και ζάχαρη.
  3. Βάλτε την κατσαρόλα σε μέτρια/υψηλή θερμοκρασία.
  4. Όταν το μίγμα αρχίσει να βράζει, ρίξτε το αλεύρι και ανακατέψτε για περίπου 1 λεπτό.
  5. Σε λίγο το μίγμα θα πήξει και θα μαζευτεί γύρω από το σύρμα.
  6. Βγάλτε από τη φωτιά και βάλτε το στο μίξερ.
  7. Σε χαμηλές στροφές και με το κάπα, ανακατέψτε τη ζύμη και προσθέστε τα αυγά ένα-ένα ενσωματώνοντας κάθε φορά πριν ρίξετε το άλλο.
  8. Καλύψτε ένα ταψί με χαρτί ψησίματος.
  9. Με ένα κορνέ κάντε μπαλάκια σε σχήμα ενός καρυδιού.
  10. Ψήστε για 20 λεπτά ή μέχρι να ροδίσουν στην κορυφή.
  11. Μην ανοίγετε το φούρνο όσο ψήνονται και χρησιμοποιήστε το συμβατικό φούρνο αντί για τον αέρα.
  12. Βγάλτε τα από το φούρνο και αφήστε τα να στεγνώσουν για λίγο.
  13. Εάν προγραμματίζετε να ολοκληρώσετε συνταγή την επόμενη μέρα, απλά βάλτε τα σε μια πλαστική σακούλα και αποθηκεύστε τα στο ψυγείο.
  14. Διαφορετικά, μπορείτε να τα γεμίσετε μετά από μερικές ώρες.
Για τη Σαλάτα με Καβούρι
  1. Σε μια κατσαρόλα ρίξτε το γάλα, το ελαιόλαδο και τη ζάχαρη σε μέτρια φωτιά.
  2. Όταν πάρει βράση ρίξτε το κορν φλάουρ και ανακατέψτε μέχρι να σχηματιστεί μια πηχτή κρέμα.
  3. Βγάλτε από τη φωτιά, βάλτε τη σε ένα μπολ, καλύψτε τη με μεμβράνη απευθείας στην κρέμα και στο ψυγείο, μέχρι να κρυώσει εντελώς.
  4. Βγάλτε από το ψυγείο και προσθέστε όλα τα υπόλοιπα υλικά εκτός από το καβούρι, το αγγούρι, το μαϊντανό και τον άνηθο.
  5. Ανακατέψτε να ενσωματωθούν και στη συνέχεια προσθέστε το καβούρι, το αγγούρι, το μαϊντανό και τον άνηθο.
  6. Ανακατέψτε απαλά.
  7. Πάρτε το προφιτερόλ, κόψτε το με ένα κοφτερό μαχαίρι και γεμίστε με την καβουροσαλάτα.
  8. Σερβίρεται σε θερμοκρασία δωματίου ή κρύο από το ψυγείο.
Notes/ Σημειώσεις
Συνταγή για τα σου προσαρμογή από τον Στέλιο Παρλιάρο


35 Responses to Crab Meat Profiteroles

  1. 2
  2. I must give profiteroles a try, especially with your delicious filing.

  3. 3
  4. Juliana says:

    Oh Katerina, these savory profiteroles look amazing, and I especially like the crab filling…great for entertaining…thanks for the inspiration my dear!

  5. 4
  6. Monica says:

    My family would totally flip for this if I made it at our next dinner gathering. Looks totally delicious and a great savory profiterole!

  7. 5
  8. These look amazing – I love them so much I will be featuring them this week!! A perfect bite of goodness! Thanks for sharing on My 2 favorite Things on Thursday! Pinned!

  9. 6
  10. Miz Helen says:

    Your Crab Meat Profiteroles look fantastic, I can’t wait to make this recipe for my next party! Thanks so much for sharing with Full Plate Thursday this week and come back soon!
    Miz Helen

  11. 7
  12. These look amazing! I can’t wait to try them…YUM!!

  13. 8
  14. Crab cakes served in profiteroles? Genius! and looks so incredibly delicious 😀

  15. 9
  16. I think you had a genius idea by stuffing these profiteroles!

  17. 10
  18. Sandra says:

    Such a pretty presentation. I usually fill cream puffs with something sweet. Love this savory option!

  19. 11
  20. Karen says:

    I love learning about foods from other countries. Thanks for sharing #LetsGetReal

  21. 12
  22. As a Cancer, I really enjoyed this story and learning the origin of my sign. I love shellfish of all kinds, especially crab, these profiteroles sound amazing!

  23. 13
  24. Hadia says:

    Such a creative way to eat crabs! Wonderful appetizer!

  25. 14
  26. Υπέροχο ορεκτικό! Yummy! 😉

  27. 15
  28. Delicious combo and great for appetizer..

  29. 16
  30. Sissi says:

    Katerina, the title alone made me hungry but the photographs made me crave crab meat really badly! It sounds like a fabulous party dish, but I can very well imagine making it just for me and my husband and enjoy devouring the whole lot. Without any occasion. Just to enjoy excellent food.
    Thank you for the wonderfully told story, as always!

  31. 17
  32. Susan says:

    Crab meat is such a wonderful treat and these lovely puffs filled with crab meat would make a lovely appetizer for a special dinner.

  33. 18
  34. Ola says:

    They are perfect!😀

  35. 19
  36. NancyC says:

    Sounds like a delicious appetizer!

  37. 20
  38. Liz says:

    I love cream puffs—and filling them with crab salad makes them even more irresistible!!!

  39. 21
  40. Mmmm, crab. Love the stuff. Love profiteroles, too. Don’t think I’ve ever had the two combined. I know I haven’t made profiteroles with crab. But I will. :-) Thanks so much.

  41. 22
  42. Pam says:

    Your profiteroles look incredibly delicious, Katerina! Crab is very expensive here also and this would be the perfect recipe for next time!
    The Crab is a great zodiac sign, my husband’s birthday is under that sign. Hydra was so evil, and I’m glad you didn’t have any pictures of it. :-) Heracles and his friends definitely saved the area from the beast with Athena’s help. Bet they would’ve love these crab goodies! Thanks for another good story!

  43. 23
  44. mjskitchen says:

    Interesting story leading up to the recipe. :) Hadn’t heard that story before and enjoyed it.

    Like you, I love crab! Give me crab over lobster, crayfish or shrimp any day. Unfortunately, finding affordable crab in the desert is quite hard. I would love to at least make your crab salad because it alone looking delicious, and the whole recipe looks decadent. Beautiful bites!

  45. 24
  46. Kushi says:

    amazing clicks. Looks so yummy!

  47. 25
  48. What a treat! That hint of scotch really kicks these up a notch!

  49. 26
  50. Jennifer says:

    Stunning photos and they sound so absolutely yummy!!

  51. 27
  52. So Cancer is a hero? Like this myth and I like these profiteroles! Love crab!

  53. 28
  54. grace says:

    i don’t know if i’m even classy enough to LOOK at these, much less eat them! what an elegant and delicious creation, perfect for any party or feast!

  55. 29
  56. Barbara says:

    Love this idea, Katerina! We are so accustomed to seeing profiteroles with sweet fillings…I’d love these for a party appetizer.

  57. 30
  58. GiGi Eats says:

    Oh wow, if these came out of my kitchen, I think people would fall over backwards!!!!! Am I willing to make people faint? Maybe so! haha!

  59. 31
  60. These look so delicious and too pretty. Loving it.

  61. 32
  62. Can’t remember when I last time had crabs…these savoury profiteroles look ever so tempting and delicious.

  63. 33
  64. Kate says:

    I’m such a fan of shellfish. But crab gets expensive here too!

  65. 34
  66. Beth says:

    This sounds delicious! Unfortunately, with my husband’s shellfish allergies, I could never make it – but it looks like a wonderful way to serve crab.

  67. 35
  68. Wow, that is lookin absolutely amazing, great for a get together:)

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: