Ingredients
-
-
1 1/2
-
1/3
-
1/4
-
1/2
-
1
-
1/3
-
1
-
1/4
-
-
-
1/2
-
2
-
1
-
Directions
Pacific Crab Puffs, 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 , I tried this recipe using Pamela’s gluten-free baking & pancake mix, goat mozzerella cheese and granulated dried green onions Instead of frying, used the Pancake Puff, cooking about 1 5 minutes per side They turned out great! It also saved me lots of time using the Pancake Puff, besides the fact that I cut the menu down to serve three My picky-eater 5-year-old son thought they were awesome , These were very good Will make these again Thanks for posting
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Steps
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1
Done
|
Combine Mustard Dip Ingredients, Mix Well and Stick in the Fridge. |
|
2
Done
|
in a Bowl, Combine Baking Mix, Cheese, and Onions; Shred Crabmeat and Add to Cheese Mixture. |
|
3
Done
|
in Another Bowl, Combine Egg, Water, Worcestershire and Hot Pepper Sauce; Stir This Mixture Into the Crab Mixture Just Until Blended. |
|
4
Done
|
Pour Oil Into a 4-Quart Pan, or Electric Frying Pan (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
Done
|
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
Done
|
Lift Out With a Slotted Spoon and Drain; Keep Warm Until All Are Cooked Then Serve With Mustard Dip. |
|
7
Done
|
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. |
