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Full Online Book HomeLearning KitchenAppetizers - Seafood Crab Puffs
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Appetizers - Seafood Crab Puffs Post by :onlinemoney Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1108

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

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 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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Appetizers - Seafood Crab Puffs Supreme By Pwhayes Appetizers - Seafood Crab Puffs Supreme By Pwhayes

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

Appetizers - Crab Puffs Appetizers - Crab Puffs

Appetizers - Crab Puffs
Puffs- 1 c water 1/2 c butter 1 c flour 4 eggs Preheat oven to 400.Combine water and butter in a saucepan. Bring to a rolling boil. Stir in flour until mixture forms a ball. Beat in eggs one at a time (mixture will be very smooth). Drop by spoonfuls onto ungreased baking sheet. Use a COOKIE SCOOP for a more uniform sized puff. Bake for 25-30 minutes or until golden. Cool thoroughly. Cut off tops. Scoop out soft dough. Fill with crab filling. Serve immediately or refrigerate (covered). Yield: 16-18 puffs.