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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. Ingredients:
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) |
1/2 cup sour cream |
2 tablespoons dijon mustard |
1 teaspoon lemon juice |
Directions:
1. Combine mustard dip ingredients, mix well and stick in the fridge.
2. In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
3. In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
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. 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. Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
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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