Warm crab choux bites

This is my version of a canapé I had in a restaurant ages ago. These are simple, but highly effective little savoury bites: light choux pastry, flavoured subtly with cheese and mustard, and filled with a simple fresh white crab meat sauce.

I use mayonnaise in the filling so that as the choux heat up, the mayonnaise acts as an instant sauce, setting everything in place, with the rich crab flavour coming through wonderfully.

The recipe for the pastry is the same as with gougères, but with less cheese. However, you can increase the cheese or omit it entirely here.

I urge you to eat them warm!

These are at their very best when served warm and they are ridiculously moreish. I can effortlessly polish off a plateful!!

The unfilled choux can be made and frozen in advance: just reheat for about 7-8 minutes at 160C (fan) whether you are filling them or not.

A gluten-free version

You can make these gluten-free by simply replacing the plain flour with gluten-free plain flour if preferred: they do not go as crisp, but they taste excellent.

Recipe: warm crab choux bites (makes about 50)

Choux pastry:

  • 65ml water
  • 55ml full-fat milk
  • 50g butter, unsalted, cut into cubes
  • 1/2 teaspoon sea salt
  • generous pinch of cayenne pepper
  • generous pinch of chilli powder (optional)
  • 75g strong plain flour
  • 2 large eggs: they don’t need to be beaten first
  • 1 heaped teaspoon Dijon or grain mustard
  • 30g Cheddar cheese, grated (or use any other cheese of preference: Gruyère is particuarly wonderful)

To finish the choux:

  • egg-wash (beaten egg yolk with a splash of milk)
  • light dusting of cayenne or a grinding of black pepper


  • about 250g fresh white crab meat
  • 4-5 tablespoons mayonnaise
  • 1 clove garlic, crushed well
  • pinch of fine sea salt
  • freshly ground black pepper
  • generous pinch of cayenne pepper
  • a few chopped fresh chives
  • juice of about half a lemon

(1) Preheat the oven to 190C (fan) and line a baking sheet with greaseproof paper.

(2) Heat the water, milk, butter and salt in a saucepan gently until the butter is melted. Turn up the heat and bring to the boil.

(3) Once the water has come to the boil add the flour and mix well until the mixture pulls away from the sides into a smooth ball. Turn down the heat and keep beating for another minute or two. Remove from heat and let it cool for a couple of minutes.

(4) Add the eggs, one at a time, beating well after each addition. Add the mustard, cayenne, chilli powder and the cheese and mix in well. I find it is easier with a wooden spoon rather than a hand-mixer. The paste will feel quite slippery to begin with – almost curdled in appearance – but after just a little beating it will become smooth and glossy.

(5) Put the choux pastry into a disposable piping bag, cut the end off to give about 1cm diameter, and pipe small mounds of pastry onto the greaseproof, ensuring they are well spaced. Instead of piping you can place small teaspoons of the pastry onto the greaseproof. You can stick down the greaseproof with a bit of the pastry to stop it sliding about when piping. If there are any peaks, use a wet finger to gently flatten them out.

(6) Brush the tops with egg wash and either dust with cayenne or give a good grinded of black pepper all over. Bake for 15-2o minutes, The pastry should be well risen and a deep golden brown when ready. Transfer to a wire rack to cool.

(7) For the filling, mix all the filling ingredients together, adjusting the seasoning and adding more lemon juice if necessary.

(8) Split each choux in two and fill with about a teaspoon of the filling, replacing the top. Heat for about 5-7 minutes in an oven preheated to 160C(fan).

Further recipe links:

Blackcurrant & raspberry éclairs
Chocolate & salted caramel éclairs

Post linked to Tasty Tuesdays at Honest Mum.
Tasty Tuesdays on HonestMum.com



  1. Look delicious but sadly I don’t like crab. Could you suggest something else that would work with the other filling ingredients – prawns maybe?


    1. thank you: yes, prawns work excellently here (one of my favourite other savoury fillings). Also any white fish, lightly poached with chopped parley added to the filling, works very well. Regards


  2. Amazing! Bet you need to choux away everyone from eating them!


    1. 🙂 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: