These delightful mini bites are perfect for an elegant appetizer, combining the rich flavors of crab with the sophistication of quail eggs. Here’s a simplified recipe inspired by traditional methods: Ingredients (For approximately 24 mini-bites): 200 g of crab meat (canned or fresh, well-drained) 3 quail eggs (hard-boiled and halved for topping) 3 regular eggs 150 g of flour 1 sachet of baking powder 100 g of grated Gruyère cheese 10 cl of milk 10 cl of olive oil 1 clove of garlic, minced A pinch of Espelette pepper Fresh chives or parsley for garnish Salt and pepper to taste Instructions: Preheat Oven: Heat your oven to 180°C (350°F) and prepare a mini-muffin or bite pan by greasing it lightly.
Prepare the Batter: In a mixing bowl, whisk the flour, baking powder, and a pinch of salt.
Add the eggs one at a time, followed by the milk and olive oil, mixing until smooth.
Incorporate Ingredients: Stir in the crab meat, minced garlic, Gruyère cheese, and Espelette pepper. Mix until evenly combined.
Bake: Spoon the mixture into the molds, filling them about 3/4 full.
Bake for 10-12 minutes or until golden and set. Let cool slightly before unmolding.
Assemble: Top each bite with half a quail egg and sprinkle with chopped chives or parsley for garnish.
Serve: Arrange on a platter and serve warm or at room temperature. These pair wonderfully with a light, tangy sauce or aioli.