FRIED CRAB PUFFS
Fried Crab Puffs
Provided by Peggy Gilbey McMackin
Categories Appetizers
Time 29m
Yield 35
Number Of Ingredients 16
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
These homemade Crab Puffs are absolutely addicting, filled with an unbelievably delicious creamy crab mixture that's made with lump crab meat, like cream cheese, parmesan cheese, veggies, and SO much more.
Provided by lyuba
Categories Appetizer
Time 37m
Number Of Ingredients 14
Steps:
- Make sure to thaw puff pastry before starting. Carefully unfold the puff pastry sheets as soon as they are thawed. (If puff pastry has to wait for you to make the filling, cover it with a couple of sheets of damp paper towel to keep from drying out.)
- Preheat the oven to 400° and lightly grease a mini muffin pan.
- Dice onion, bell pepper, and mince garlic. Preheat a small cooking pan over medium heat and sauté onion and bell pepper with a little bit of olive oil.
- When the veggies are completely softened, mix in garlic, and let it cook until fragrant. Transfer cooked veggies into a mixing bowl.
- Add remaining ingredients for the filling to the mixing bowl with veggies and use a spatula or a fork to mix everything thoroughly.
- Roll out the puff pastry sheets to about 12x12 size squares. Use a pizza cutter or a knife to cut each puff pastry sheet into 16 squares each.
- Fit each square into the cup of the prepared mini muffin pan, forming a little cup out of the pastry square. (You will need to work in batches, so make sure to cover the pastry with damp paper towel in between batches to prevent it from drying out.)
- Fill each pastry square with slightly less than 1 1/2 tablespoons of crab mixture. (I use a #40 cookie scoop to get even amount each time and fill it slightly less than full.)
- Bake for about 17 minutes, until pastry is golden brown. (Repeat with remaining pastry and filling.)
Nutrition Facts : Calories 142 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CRAB PUFFS
These decadent deep-fried puffs are filled with crabmeat and cream cheese. Dip them in your favorite Asian-style sauce and loosen your belt buckle!
Provided by TISHNERIC
Categories Appetizers and Snacks Seafood Crab
Time 45m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 292 calories, Carbohydrate 33.1 g, Cholesterol 42 mg, Fat 11.6 g, Fiber 1 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 695.5 mg
CRAB PUFFS
I'm not sure where I got this from, but I have been making it for a few years. My family and friends love them and always request them at parties.
Provided by bobchile
Categories Crab
Time 13m
Yield 30-40 Puffs
Number Of Ingredients 5
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.
Nutrition Facts : Calories 34.6, Fat 2.9, SaturatedFat 1.5, Cholesterol 11.3, Sodium 84.6, Carbohydrate 0.4, Sugar 0.2, Protein 1.8
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