Crâb Bouchée Recipe
Crab meat topped with Hollandaise sauce in pastry
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Ingredients
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Pastry
Crab Filling
Hollandaise Sauce
Method
Pastry Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Crab Filling Preparation
- 4
Mix Ingredients
In a medium bowl, combine crab meat, cream cheese, green onions, lemon juice, Old Bay seasoning, and black pepper. Mix until well combined.
Hollandaise Sauce Preparation
- 5
Prepare Double Boiler
Set up a double boiler by placing a heatproof bowl over a pot of simmering water.
- 6
- 7
Add Melted Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and a pinch of cayenne pepper.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles that will fit into your pastry molds.
- 10
Fill Pastry Molds
Place the dough circles into greased pastry molds. Spoon the crab filling into each mold, filling to the top.
- 11
Top with Hollandaise
Spoon a generous amount of Hollandaise sauce over the crab filling in each pastry mold.
- 12
Bake
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy.
- 13
Serve
Remove from the oven, let cool slightly, and serve warm as an elegant appetizer.