Pacific Crab Puffs

14 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    Combine mustard dip ingredients, mix well and stick in the fridge.
  2. 2
    In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
  3. 3
    In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
  4. 4
    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°.
  5. 5
    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.
  6. 6
    Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
  7. 7
    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.

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