Heidi's Recipe

Pacific Crab Puffs

Category: Meat

Yield: 3 dozen

1 1/2 c biscuit baking mix
1/3 c grated Parmesan cheese
1/4 c finely chopped green onions
1/2 Ib crab meat
1 egg, slightly beaten
1/3 c water
1 t Worcestershire
1/4 t Tobassco
veg oil for frying
Mustard Dip (recipe follows)

Combine biscuit mix, cheese and green onion. Shred crab and add to mixture.
Combine egg, water, Worcestershire and Tobassco. Stir into crab mixture just until blended.
Heat 1 1/2" oil in a deep saucepan to 375F.
Fry 4 puffs at a time in hot oil and cook, turning as necessary, 1 1/2 to 2 min.
Lift out with a slotted spoon; drain.
Keep warm until all are fried (or cool, wrap and freeze.)
Serve hot with Mustard Dip - Combine:
1/2 cup sour cream
2 T Dijon
1 t lemon juice.

NOTE: The fried puffs freeze well.
To serve frozen puffs, partially thaw, reheat in a 350F oven 12 min.