Deep Fried Crab Puffs Recipe Recipe Fo

FRIED CRAB PUFFS

Steps:

• Into a large size bowl stir together the Bisquick, Parmesan Cheese, Scallions and the Crabmeat.
• In a small bowl, whisk together the egg, water, salt, pepper, Worcestershire and Tabasco then pour the mixed liquid into the Bisquick and Crab mixture folding through gently until all ingredients are well combined
• Heat oil until very hot, one tablespoon at a time drop crab puffs into the oil, rolling the puffs around using a slotted spoon until golden brown on all sides, transfer to a paper towel to absorb excess grease, serve alongside Mustard Dip garnished with some fresh parsley
• Crab puffs may be frozen in a long container between sheets of Freezer Paper, thawed in the refrigerator overnight then baked in a preheated 350 degree oven for 12-15 minutes
• Preparing the Mustard Dip: Stir together the Sour Cream, Dijon Mustard, and Fresh Lemon Juice

CRAB PUFFS

Steps:

• Combine all ingredients except wanton skins.
• Fill wanton squares with 1 teaspoon of mixture.
• Fold over making triangles.
• Moisten to seal the edges.
• Use water or egg.
• Fry in oil for 3 minutes or until browned and puffed.
• Turn once.
• Serve with Chinese Mustard.

CRAB PUFFS

Steps:

• Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
• Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
• In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.

DEEP-FRIED CRABMEAT BALLS

Steps:

• Melt the butter, and blend in the flour, then milk.
• Cook until thickened, stir continuously.
• Cut the crabmeat into small pieces, removing fiber.
• Combine crabmeat with the spices, onion, parsley, and Worcestershire to cream sauce.
• Lightly sprinkle the breadcrumbs on bottom of pan.
• Spread the mixture in pan and chill for 1/2 hour.
• When chilled, mold the mixture into small balls and roll in fine bread crumbs.
• Then dip in beaten egg, and re-coat in crumbs.
• Fry in deep fat about 350F, or until lightly browned.
• Drain on paper towels, stick tooth-picks in and serve!

FRIED CRAB PUFFS

Steps:

• Mix all well, and drop by teaspoon into deep fryer at 350°. When they float to the top, they're done. Good with sweet and sour sauce and/or hot mustard sauce. Serve with toothpicks.

BALTIMORE CRAB FLUFFS

Steps:

• Combine crab meat, panko, scallions, and zest in a bowl.
• In a separate bowl, stir together mayonnaise, lemon juice, 1/2 teaspoons Old Bay seasoning, Worcestershire sauce, mustard, and cayenne pepper.
• Gently fold mayonnaise mixture into crab mixture until the two are thoroughly combined; try to avoid breaking up the crab meat.
• Stir together the egg yolks, milk, beer, and 1 teaspoons Old Bay seasoning for the batter in a large bowl.
• Sift in flour and baking powder; stir mixture with a fork until batter is just combined. (Some lumps are OK.).
• Heat 1 inch of vegetable oil in a medium-sized pot over medium-high heat to 360º degrees.
• Form crab mixture into balls the size of large gum balls (about one rounded tablespoons each).
• Working in batches,coat crab balls with batter, then use slotted spoon to carefully lay them into hot oil.
• Turn fluffs frequently until they're evenly browned, about 2 minutes.
• Remove fluffs to a paper-towel-lined tray.
• Serve fluffs immediately, or keep them warm in a 200º degree oven for up to 30 minutes.

TRADER VIC'S CRAB RANGOON

Steps:

• Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste.
• Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.
• Heat oil in wok, deep fryer or electric skillet to 375 degrees.
• Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels.
• Serve hot with Chinese mustard and/or red sauce for dipping.

INCREDIBLE CRAB RANGOON

Steps:

• Combine all ingredients except wonton skins until well blended.
• Adjust seasonings, but be gentle with the Worcestershire and soy sauces, or the cheese will turn a dirty brown color, which isn't too appetizing.
• Chill cheese well before starting assembly.
• Place 1 rounded teaspoon of filling in the center of each wonton skin.
• Moisten edges with water, and fold in half to form triangles, squeezing out air as you do so.
• Moisten one bottom corner, pull bottom corners down and overlap slightly, pressing them together to seal.
• To prevent wonton skins from drying out too much, prepare just a few at a time, keeping the remaining skins covered with a damp towel.
• Transfer to a tray, cover with plastic wrap, and chill thoroughly before proceeding.
• Your can either deep fry the Crab Rangoon, which tastes wonderful, or you can bake them, which is much better for you, but not near as crispy.
• It is up to you.
• To fry, you really need a deep fryer, even if it's just a Fry Baby-- the bigger the better, though, unless you're willing to stand there frying 2-3 at a time and then wait for the oil to reheat before the next 2-3.
• Heat the oil to 375 degrees F.
• Drop a few pieces in the deep fryer, place the fryer basket or something on top to keep the puffs submerged, and fry until golden brown.
• Drain, place on a baking sheet lined with paper towels, and hold in a 220 degree F oven while you cook the rest of the puffs.
• Let the oil return to 375 degrees F before frying the next batch.
• To bake, spray a baking sheet with Pam or another nonstick vegetable spray, and arrange puffs on sheet, leaving as much space between them as possible.
• Spray the puffs generously on all sides with Pam, or better yet, if you have one of those pump-up oil sprayers, spray with real grease.
• Preheat oven to 425 degrees F, and bake for 12-15 minutes, until golden brown.
• Regardless of how you cook them, serve hot with sauces of choice, sweet and sour, plain old soy sauce, and/or hot mustard, so you can take a taste with one sauce, then another, then another, and then back to the first.
• We have never tried these baked, but they are really good deep fried.
• Variations: Instead of doing the triangle thing, moisten the whole top side of the wonton wrapper, add filling, pull all four corners together, and squeeze the wrapper into a little purse shape, squeezing out most of the air before sealing the neck of the bag.
• OR Put the filling into a pastry bag with a 1/4-3/8" round tip, and pipe the filling onto the wonton wrappers.
• Roll into a fat cigarette shape, folding in the ends as you roll.