Crabby Gougere
From notyourmomma 16 years ago
- 25 minutes to make
- Serves 20
When I learned to make a basic gougere, I decided to experiment with other variations. Successful ones have been 4 oz. of crab added to the basic mix, as well as a tin of smoked drained oysters coarsely chopped. Read more Another variation was some chopped defrosted thoroughly dried spinach with generous amounts of nutmeg. See less
Ingredients
- 3/4 cup flour PLUS shopping list
- 2 tablespoons flour shopping list
- 1/2 teaspoon salt shopping list
- 6 tablespoons chilled unsalted butter, cut into 1/4-inch slices shopping list
- 3/4 cup water shopping list
- 4 large eggs shopping list
- 4 ounces Swiss gruyere cheese, coarsely grated shopping list
- 1/2 teaspoon of lemon pepper seasoning shopping list
- 4 ounces of claw crab meat from the refrigerator section shopping list
How to make it
- Preheat oven to 400 degrees
- Grease a lipped cookie sheet lightly with extra butter wrappers I know you save in your refrigerator or freezer just for this use.
- Bring salted water in medium sauce pan to a rolling boil with the butter.
- Dump in the flour all at once, Beat vigorously with a wooden spoon until it pulls away from the side. Keep beating well.
- (good for the upper arm flap exercise)
- Add eggs one at a time off the heat and beat well after each addition.
- Finally fold in the crab, lemon pepper and cheese.
- Spoon onto prepped cookie sheets and cook for 15-20 minutes in hot oven. Remove to cooking racks and resist eating while piping hot. It hurts. Serve soon after.
- NO dipping sauce is necessary but some of us (ahem) like to dip. I generally use the whipped horseradish sauce previously posted as the dip of choice for crab gougere.
- "When the food isn't ready, they're under my feet; when the food's on the table, they're far down the street."
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