Clay Street Deli and Annie's Pantry

Appetizers · Page 4

Deep Fried Crab Puffs (author's favorite)

Yield: about 3 dozen

Ingredients

  • 1 1/2 cups biscuit mix
  • 1 egg
  • 1/3 cup water
  • 1 tsp Worcestershire
  • salad oil
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped green onion
  • 1 cup (8 oz.) cooked or canned crab
  • 1/4 tsp liquid hot pepper seasoning
  • Mustard Dip

Instructions

Stir together biscuit mix, cheese and onion. Shred crab and stir into cheese mixture. Beat together egg, water, Worcestershire and hot pepper seasoning. Stir into crab mixture just until blended. In a deep pan, heat about 1 1/2 inches oil to 375 degrees on a deep fat frying thermometer. Fry 3 or 4 puffs at a time by dropping teaspoonfuls of batter into hot oil. Cook, turning as necessary, until golden brown on all sides (about 1 1/2 to 2 minutes). Lift out with a slotted spoon and drain on paper towels. Keep in a 200 degree oven until all are fried. Serve warm or cool, package airtight and freeze. To reheat: thaw if frozen, place on baking sheet and bake uncovered for about 7 minutes or until hot. Serve with Mustard Dip. Yield: about 3 dozen.

From the transcription

Mustard Dip is listed in the ingredient column; the method says serve with it. Recipe is on page 13.

Mentioned with this recipe

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 4.