Crab Cake Pastries
Today we're intertwining the succulent flavors of crab cakes with the delicate allure of pastries!
Ingredients
Yeast Mixture:
- 1 cup Warm water
- 1 tbsp Active dry yeast
- 1 1/2 tbsp Sugar
- 1/2 cup Vegetable oil
Rest of dough ingredients:
- 3 cups All-purpose flour
- 4 tbsp Dry whole milk I use the Nido brand
- 1 tsp Salt
- 1/2 tsp Baking powder
Crab cake mixture:
- 2 lbs Crab lump
- 3/4 cup Mayo
- 1 1/2 tbsp Dijon
- 2 tsp Worcestershire sauce
- 2 1/2 tbsp Lemon juice
- 1/2 tsp Ginger
- 2 1/2 tsp Onion powder
- 2 tsp Old bay
- 1 tbsp Garlic powder
- 3/4 tsp Salt
- 1 tsp Black pepper
- 1 tsp Chili powder
- 2 tbsp Hot sauce your favorite brand
- 1 Egg
- 1/2 cup Panko bread crumbs
- Handful Freshly chopped parsley
Egg Wash:
- 1 Egg
- 2 tbsp water
Instructions
Mix together your yeast mixture:
- Add your 1 cup of warm water, 1 tbsp yeast, 1 1/2 tbsp sugar, and 1/2 cup vegetable oil to a bowl (mixer bowl attachment if you are using a stand mixer).
- Mix until well incorporated. Cover with a damp cloth for 10 minutes to activate yeast.
Add in the rest of your dough ingredients:
- After 10 minutes, add the rest of your ingredients, and mix with a large mixing spoon until roughly incorporated. Once a rough dough is formed, add to a clean and lightly floured surface.
- If you don't have a stand mixer, knead the dough on a clean and lightly floured work surface for 8-10 minutes, using hands lightly dusted with flour, until it becomes smooth.
- After achieving a smooth texture, return the dough to the bowl where it was initially mixed. Cover the bowl with a warm damp cloth and allow the dough to rest in a warm place for 1-1 1/2 hours, or until it doubles in size.
- While your dough is resting, Mix together your crab cake mixture.
Crab cake mixture:
- In a bowl, whisk together your mayo, dijon, worcestershire sauce, lemon juice, ginger, onion powder, old bay seasoning, garlic powder, salt, black pepper, chili powder, and hot sauce.
- Once everything is well combined, whisk in your egg well.
- Gently fold in all of the crab, ensuring to maintain large chunks in the mixture; excessive mixing may result in the crab becoming too finely distributed.
- Lastly, fold in your fresh parsley and breadcrumbs.
- Cover with saran wrap, and let chill in the fridge.
After you dough has rested:
- Preheat oven to 375°F
- After you dough has doubled in size, separate into 12 equal dough balls. Weighing around 68-70 grams each.
- Carefully roll out each dough ball individually, ensuring not to make them too thin, and maintaining approximately an inch thickness.
- Place the prepared dough onto a baking sheet, then delicately brush the edges of the rolled-out dough with an egg wash.
- In the center of your dough, add a happy amount of your cold crab mixture. Be generous!
- Top with red pepper flakes before baking if you want a bit of a kick.
- Bake for 20-25 minutes, or until the bottom and edges of your pasties are nice and golden.
Garnish:
- The only Garnish that I highly recommend would be lemon zest as it perfectly compliments the final product, but feel free to add whatever you'd like in combination with lemon zest!
- Feel free to unleash your creativity when it comes to garnishing! Add a touch of lemon zest, fresh parsley, sauce, or any other ingredients that your heart desires. Enjoy the process and have fun exploring different options!
- I garnished with: Lemon twists, Lemon zest, Fresh parsley, and sriracha mayo!