Crab Cupcakes
8 servings
65 minutes
Crab cupcakes are an exquisite dish inspired by American cuisine, combining the tenderness of seafood with the lightness of baked goods. The blend of crab meat, Philadelphia cheese, and cream gives the frosting a velvety texture, while thyme and oregano infuse the batter with subtle spicy notes. These cupcakes are not just an appetizer but a small culinary masterpiece worthy of the finest restaurants. Their history is closely linked to gastronomic experiments where seafood finds new applications. The cream, slightly torched, reveals depth of flavor, making the dessert harmonious and elegant. Crab cupcakes are perfect for a festive dinner or as a refined complement to a glass of white wine.
1
To prepare the dough, combine eggs with 180 grams of sugar and whip until frothy. Add Philadelphia cheese, butter, flour, baking soda with lemon juice, and baking powder. Mix with a blender on low speed until a homogeneous consistency is achieved.
- Chicken egg: 2 pieces
- Sugar: 180 g
- Cream cheese (Philadelphia): 270 g
- Butter: 100 g
- Wheat flour: 100 g
- Baking soda: 2 g
- Lemon juice: 0.3 teaspoon
- Baking powder (raising agent): 3 g
2
For the cream, take 150 grams of Philadelphia cheese, finely chopped crab meat, minced onion, cream, and grated ginger. Season with pepper, mix until smooth, and refrigerate for half an hour.
- Cream cheese (Philadelphia): 270 g
- Crab meat: 100 g
- Chives: 5 g
- Plant-based cream: 50 ml
- Ginger root: 5 g
- Freshly ground black pepper: to taste
3
Add thyme and oregano flowers to the basic dough. Place it in muffin molds and bake at 180 degrees for fifteen to eighteen minutes.
- Fresh thyme: 5 g
- Oregano: 5 g
4
Using a piping bag, place crab cream on the ready cupcakes and torch it with a gas burner. Serve warm.