KING CRAB BODY MEAT RECIPES

Steps:

• Preheat oven to 425°F.
• Line a large baking pan with parchment paper.
• Bring water, milk, butter and 1/2 teaspoon salt to a boil in a medium pan over medium heat.
• Lower heat; add flour and stir with a wooden spoon until mixture comes together, dries out and pulls away from sides of the pan.
• Remove from heat and cool until warm.
• Add eggs about one at a time; beat until well incorporated and the mixture becomes a smooth batter.
• Fold in cheese.
• Spoon batter into a pastry bag; pipe into four (about 6 inches long and 1.5 inches in diameter) logs, 2 inches apart on the prepared baking pan.
• Bake for 12 minutes.
• Lower oven temperature to 350°F; continue baking until gougeres are golden brown and sound hollow when tapped, about 20-25 minutes more.
• Cool gougeres completely; slice in half lengthwise.
• Meanwhile, in a medium bowl, toss radish, carrots, cucumber, vinegar, sugar and 1/4 teaspoon salt.
• Chill for at least 30 minutes.
• In another bowl, mix together mayonnaise and mustard.
• Stir in crab meat and green onion.
• Chill for 30 minutes.
• Stuff bottom gougere halves with crab mixture and pickled vegetables.
• Garnish with jalapeno slices and cilantro sprigs.
• Place remaining gougere halves on top.