Fried Crab Puffs

By á-73576

Always a huge hit at parties!
Recipe adapted from A Passed Along Recipe from the early 1980's, possibly created through a Biscuit Mix Company

Ingredients

• Mustard Dip:
• 11/2 cups Biscuit Mix (such as Bisquick)
• 1/3 cup Grated Parmesan Cheese
• 1/4 Cup Scallions, white and green part chopped finely
• 1/2 Pound Fresh Crab meat, picked through of any shells
• 1 egg, slightly beaten
• 1/3 cup Water
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon pepper
• 2 teaspoons Worcestershire Sauce
• 1/2 teaspoon Tabasco Sauce
• Oil for Frying
• 1/2 cup Sour Cream
• 2 Tablespoons Dijon Mustard
• 1 teaspoon Fresh Lemon Juice
• Equipment
• Deep Fryer or large Cast Iron Pan

Details

Adapted from spicedpeachblog.com

Preparation

Step 1

Into a large bowl combine Bisquick, Parmesan Cheese, Scallions and the Crabmeat. Mix together the slightly beaten egg, water, salt, pepper, Worcestershire and Tabasco Sauces then pour the liquid into the Bisquick and Crab mixture stirring gently through until all ingredients are well combined. Heat oil until very hot then drop Crab Puffs in one Tablespoon at a time rolling the puffs around using a slotted spoon cooking until golden brown on all sides. When Crab Puffs are cooked, transfer to a paper towel to absorb excess grease. Crab Puffs may be served immediately with Mustard Dip (Recipe below) or frozen cooked, 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.
Mustard Dip:
In a small bowl combine together the Sour Cream, Dijon Mustard, and Fresh Lemon Juice.