Gougères au Crabe (French Cheese Puffs with Crab)

Northwestgal avatar
By Vickie Parks
from Renton, WA

Gougères are a great appetizer that's prepared with the same dough used to make cream puffs and eclairs, but with the addition of a dry aged cheese. If you prefer, you can try another dry aged cheese (such as aged Asiago, Parmisiano-Reggianno, or even a combination). You can bake them in advance, let cool, and serve later (or reheat cooled Puffs at 350° until piping hot). They're best served warm. To do so, prepare dough in advance (through Step #5), cover and store in fridge for up to 3 days. On the day of your party, bake batches as needed, and serve warm with chilled champagne.

serves makes 30 to 36 Puffs
prep time 20 Min
cook time 25 Min
method Bake


  •   1 cup
  •   1/2 cup
    unsalted butter
  •   1/4 tsp
  •   1/4 tsp
    black pepper
  •   1/4 tsp
    dry mustard
  •   1 cup
    all-purpose flour
  •   4 large
    eggs (or 3 extra-large eggs)
  •   6 oz
    king crab meat, chopped finely
  •   2
    green onions, chopped finely
  •   1 1/2 cups
    grated gruyere cheese

How To Make

  • 1
    Preheat oven to 400°. Line 2 large baking sheets with parchment paper; set aside.
  • 2
    Bring water, butter, salt and pepper to a boil in a saucepan over medium-high heat. When the butter is melted, reduce the heat to medium-low. Stir in the dry mustard.
  • 3
    Remove pan from the heat. Add the flour and stir with a wooden spoon until the forms a ball, and continue to stir for 1 more minute. Set aside for 5 minutes to cool a bit.
  • 4
    Place dough in bowl of an electric mixer with a paddle attachment. Add 1 egg at a time and beat at medium speed just until the egg is incorporated into the dough. Repeat with remaining eggs, one at a time, until the dough is smooth and glossy. Add crab, green onions and 1 cup of the cheese to the mixing bowl, and beat until well blended.
  • 5
    Drop the dough by heaping tablespoons onto the prepared baking sheets 2 inches apart (as they will puff up). Or, if you prefer, you can place the dough into a pastry bag with a large plain tip, and pipe tablespoon-size mounds of dough onto the baking sheet. Sprinkle remaining cheese on top of Puffs.
  • 6
    Place baking sheet on top rack of oven, and bake 20 to 25 minutes or until they're puffed and lightly browned all over.

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