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Fishandseafood - Crab Puffs Post by :gsheiner Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2861

Click below to download : Fishandseafood - Crab Puffs (Format : PDF)

Fishandseafood - Crab Puffs

1 (8 oz.) pkg. cream cheese --softened
1 (10 oz.) can crabmeat -- drained
2 Tbsp. finely chopped green onion
2 Tbsp. finely chopped celery
2 Tbsp. soft bread crumbs
tsp. salt
2 to 3 drops red pepper sauce
9 commercial egg roll wrappers -- cut into quarters
vegetable oil

Beat cream cheese until light and fluffy. Stir in crab, onion, celery and bread crumbs, salt and red pepper sauce.

Spoon about 2 measuring teaspoons crab filling into centre of each egg roll wrapper (quarter). Moisten edges slightly. Bring sides together and pinch to seal.

Heat oil (2 to 3 inches) to 350º F in deep fat fryer or kettle. Fry puffs in hot oil until golden brown, 2 to 3 minutes.

Serve with sweet and sour sauce.
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Fishandseafood - Crab Puffs Supreme Fishandseafood - Crab Puffs Supreme

Fishandseafood - Crab Puffs Supreme
1 (6 1/2 oz.can ) crab meat 1/2 cup sharp cheddar grated 3 green onions chopped 1 tsp. Worcestershire sauce 1 tsp. dry mustard 1 cup water 1/2 cup butter 1/4 tsp. salt 1 cup flour 4 eggs Preheat oven to 400. Combine crab, cheese, onions, Worcestershire sauce, and mustard. Mix well. Combine water, butter, and salt in a large saucepan and bring to boil.Remove from heat and add flour, beating until mixture forms a ball. Add eggs one at a time, beating after each. Blend in crab mixture. Drop by small teaspoonfuls onto ungreased baking sheet.Bake 15 minutes, then

Fishandseafood - Crab -  Crab Pate With Almonds Fishandseafood - Crab - Crab Pate With Almonds

Fishandseafood - Crab -  Crab Pate With Almonds
1/2 cup butter 1/2 cup chopped unblanched almonds 1 small onion, chopped 3 ounces cream cheese 8 ounces backfin crab meat 1 tablespoon brandy 1/4 teaspoon ground mace salt to taste Melt the butter over medium heat in a small skillet. When it foams, add the almonds. Turn the heat to low and saute the almonds, stirring often, until they are golden brown. Remove them with a slotted spoon and reserve. Cook the onion in the same butter, stirring often, until it is wilted and just starting to turn gold. Remove from pan. Reserve the butter. Use a processor, blender, or