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Hatch Chile & Crab Cream Puffs
Recipe by Chef Tom Fraker


For the puffs
1-quart Water
10 1/2 ounces Unsalted Butter
1-ounce Granulated Sugar
1/2-ounce Kosher Salt
1-pound Bread Flour
1-ounce Bread Flour
10 to 14 each Eggs

For the filling
8 Eggs, hard boiled; peeled; chopped
1-pound Lump Crab Meat, picked through
1/2 cup Real Mayonnaise
2 tablespoons Dijon Mustard
8 ounces Cream Cheese
1/2 Melissa’s Perfect Sweet Onion, diced small
2 ribs Celery, diced small
4 Melissa’s New Mexico Hatch Chiles, roasted; peeled & seeded; diced small
1/2 bunch Melissa’s Fresh Cilantro, minced
Juice of 1 Lime
1/4 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Pepper
1/4 teaspoon Melissa’s Red Hatch Chile Powder

Preheat oven to 450ºF.

Bring the water, butter, sugar and salt to a boil. Add the flour all at once and cook, stirring constantly until the dough begins to stick to the sides and all of the starch taste is cooked out. Remove from heat and place in the bowl of a Kitchen Aid mixer. Mix until steam dissipates. Add eggs one at a time, letting each egg blend in completely before adding the next. Add eggs until you reach a pipeable consistency. Pipe desired shapes and sizes onto cooking sheets and bake at 450ºF until golden brown, about 10-15 minutes. Reduce the temperature to 350ºF and bake for 10 minutes longer. Remove from the oven and let cool when done.

In a mixing bowl, combine all of the filling ingredients.

To assemble, split the puffs, horizontally. Fill the puffs with the crab filling and serve. Makes about 14-16 cream puffs.