Crispy Crab Nuggets (Recipe by Heather Getson )

Ingredients:
1 pound fresh crab meat
3 slices of white bread, crust removed 
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon parsley
1 tablespoon Old Bay Seasoning

Directions:
Put bread crumbs in food processor until they are chopped fine in texture. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps, however, so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil, until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce. Enjoy!

Profiteroles

Ingredients

 250ml (1 cup) water

 80g butter, at room temperature, chopped

 150g (1 cup) plain flour, sifted

 3 eggs, at room temperature, lightly whisked

Creme patissiere

 435ml (1 3/4 cups) milk

 1 vanilla bean, split lengthways, seeds separated

 3 egg yolks

 70g (1/3 cup) caster sugar

 50g (1/3 cup) plain flour, sifted

 

Method 

Step 1

Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.

Step 2

Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.

Step 3

Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.

Step 4

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.

Step 5

Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.

Step 6

Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.

Step 7

For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.

Step 8

Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.

Step 9

Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere and drizzle chocolate or caramel icing on top! Enjoy!