Popovers make the perfect vessel for holding a topping because of the natural indentation that forms when they puff up and deflate slightly in the center. Japanese-style crab salad, typically made with imitation crab, makes an excellent topping especially when made with fresh Dungeness crab meat.
- 1/2 lb fresh Dungeness crab meat
- 1/4 cup julienned cucumber
- 3 tablespoons mayonnaise, such as Kewpie or Sriracha mayonnaise
- 1/2 teaspoons sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 5 tablespoons unsalted butter, melted
Preheat oven to 425°F.
While the oven preheats, make the crab salad by combining crab, cucumber, mayonnaise, and sugar. Reserve chilled until needed.
When the oven is hot, add a teaspoon of melted butter in each cup of a 12-cup muffin tin or popover pan. Place the pan in the oven while you prepare the popover batter.
In a mixing bowl, combine remaining butter, eggs, milk, salt, and sugar and whisk until combined. Add flour in batches and whisk until smooth.
Remove muffin tin or popover pan from the oven and add batter, dividing equally amongst cups. Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 15-20 minutes until popovers are puffed and browned. Remove popovers from the pan and place on a serving tray.
Top each popover with crab salad and serve immediately.
Note: Popover batter and crab salad can be made a day ahead. Bring popover batter to room temperature before baking.