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Full Online Book HomeLearning KitchenAppetizers - Seafood Crab Puffs Supreme By Pwhayes
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Appetizers - Seafood Crab Puffs Supreme By Pwhayes Post by :jbworldnet Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3143

Click below to download : Appetizers - Seafood Crab Puffs Supreme By Pwhayes (Format : PDF)

Appetizers - Seafood Crab Puffs Supreme By Pwhayes

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 reduce heat to 350 and bake ten minutes more. (Unbaked puffs may be frozen on baking sheet and transferred to plastic bags.

Bake without thawing at 375 until crisp.)

Makes 4 dozen.

Source: Carteret County-Seafood!Seafood!Seafood!
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Appetizers - Seafood Crab Rangoon
Source: Bon Appetit January 19791/2 lb fresh crabmeat, drained and chopped 8 oz. creamed cheese 1/2 t. A-1 sauce 1/4 t. garlic powder 1 pkg. Wonton wrappers 1 egg yolk Oil for frying Mustard and sweet and sour sauce for dipping Blend first 4 ingredients. Place a heaping teaspoon on each wanton. Moisten edges of wonton wrappers with egg and seal. Deep fry at 375° for 3 minutes or less. Allow to cool slightly before serving to prevent burns.

Appetizers - Seafood Crab Puffs Appetizers - Seafood Crab Puffs

Appetizers - Seafood 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