Pacific Crab Puffs Recipe #85997
Yummy appetizers that can be made ahead, frozen and then reheated (so they're great for guests). The mustard dip is a 'must' for these puffs.
by Hey Jude
1½ hours | 15 min prep
36 appetizers
Puffs
- 1 1/2 cups baking mix (like bisquick)
- 1/3 cup grated parmesan cheese
- 1/4 cup finely chopped green onion, including tops
- 1/2 lb crabmeat
- 1 egg, lightly beaten
- 1/3 cup water
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon liquid hot pepper sauce (Tabasco...I use a little more)
- oil (for frying)
Mustard Dip
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- Combine mustard dip ingredients, mix well and stick in the fridge.
- In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
- In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
- Pour oil into a 4-quart pan, or electric frying pan (I use the electric fry pan to keep the oil at a constant temp), to a depth of about 1 1/2 inches; heat to 375°.
- Drop in a teaspoonful of the batter for each puff, cook about 4 at a time, turning as needed, until they're golden brown on all sides, about 1 1/2-2 minutes.
- Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
- If making ahead, cool the puffs, wrap and freeze; to reheat, place the frozen puffs on a baking sheet and bake, uncovered, at 350° for 15-20 minutes, or until heated through.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 85997 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars