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Pacific Crab Puffs

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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.”
READY IN:
1hr 27mins
YIELD:
36 appetizers
UNITS:
US

Ingredients Nutrition

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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