Choux Puffs with Cromer Crab and Coriander

Choux Puffs with Cromer Crab

Serves 2-4

Choux pastry:

50g butter
75g strong white sifted flour, pinch salt
150ml water
2 medium eggs, beaten

Filling:

2 dressed Cromer crabs
2 heaped tbsps finely chopped fresh coriander
2 heaped tbsps mayonnaise
2 tsps finely chopped ginger
3 tsps lemon juice, grated lemon zest
Salt and freshly ground pepper
Make choux pastry by melting butter in saucepan with water
Bring to boil and remove from heat adding flour all at once
Beat vigorously with a wooden spoon
Leave to cool for 5 minutes then beat in the eggs
Put blobs of mixture onto baking sheets
Bake in the oven 220C or 425F (Gas mark 7) for 20 mins, then cool

Mix all filling ingredients and place a tsp of the filling in each puff

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