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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Gougeres filled with Crab Salad

GOUGERES
Amount Measure Ingredient – Prep Method

½ cup water
½ cup milk
4 oz butter
1 pinch salt
1 pinch ground black pepper
1 pinch nutmeg
1 cup flour
4 eggs
3 oz shredded Gruyere cheese
DIRECTIONS
Combine the water, milk, butter and salt and bring to a boil, and
add the flour and with a wooden spoon, stir until combined, and
under medium heat, stir until the mixture pulls away from the
side of the pot.
Transfer mixture into a mixer bowl and with paddle attached, mix
on medium speed. Add one egg at a time. Wait until mixture is
smooth, and then add the next egg.
Add the pepper, nutmeg and cheese.
Use a pastry bag with a medium plain tip and pipe the batter on
sheet pans, making ¾” domes. Bake in preheated 350° F oven
until golden brown.

CRAB SALAD
Amount Measure Ingredient – Prep Method

¼ lb crabmeat
½ apple, small diced
1 tbsp. red onion, small diced
1 tsp capers, diced
2 tbsp. sour cream
1 tsp Dijon mustard
Salt & Pepper to taste
DIRECTIONS
Mix all the ingredients and season to taste.
Cut the Gougeres in half and fill with the crab salad.

22 The Landings & Bay Colony