Savory Pacific Crab Puffs
Delightful Savory Pacific Crab Puffs are the perfect bite-sized appetizers for any gathering! Fluffy and golden, these crab-filled treats are light yet packed with flavor. With a rich blend of crabmeat, parmesan cheese, and fresh green onions, they offer a delectable seafood experience that your guests will love. These puffs can be made ahead of time and frozen, making them an ideal choice for busy hosts. Serve them warm with a tangy mustard dip that elevates their taste even further. Perfect for lunch, parties, or snack time, these crab puffs will have everyone coming back for more!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
baking mix
1 1/2 cups (Measure out using a standard measuring cup.)
grated parmesan cheese
1/3 cup (Grate fresh Parmesan or use pre-packaged.)
green onion
1/4 cup (Finely chop, including the green tops.)
crabmeat
1/2 lb (Shred the crabmeat gently.)
egg
1 (Lightly beaten.)
water
1/3 cup (Measure out using a standard measuring cup.)
Worcestershire sauce
1 teaspoon (Measure out using a teaspoon.)
liquid hot pepper sauce (e.g., Tabasco)
1/4 teaspoon (Adjust according to spice preference.)
oil
for frying (Use enough oil to achieve a depth of about 1 1/2 inches.)
sour cream
1/2 cup (Use as is, or stir to soften.)
Dijon mustard
2 tablespoons (Spoon into a bowl.)
lemon juice
1 teaspoon (Freshly squeeze or use pre-packaged lemon juice.)
Instructions
1
Start by preparing the mustard dip. In a small bowl, combine sour cream, Dijon mustard, and lemon juice. Mix thoroughly and refrigerate until ready to serve.
2
In a large mixing bowl, combine the baking mix, grated Parmesan cheese, and finely chopped green onions. Shred the crabmeat and gently fold it into the mixture, ensuring it’s evenly distributed.
3
In a separate bowl, whisk together the beaten egg, water, Worcestershire sauce, and liquid hot pepper sauce. Pour this mixture into the dry crab mixture and stir until just incorporated. Avoid overmixing to keep the puffs light and airy.
4
In a heavy-bottomed pan or an electric frying pan, pour in enough oil to reach a depth of about 1 1/2 inches. Heat the oil to 375°F (190°C).
5
Using a teaspoon, drop spoonfuls of the crab mixture into the hot oil, cooking only about four puffs at a time to avoid overcrowding. Fry them for 1 1/2 to 2 minutes, turning them occasionally until they are golden brown and cooked through.
6
Carefully remove the puffs with a slotted spoon and place them on paper towels to drain. Keep warm until all the puffs are cooked.
7
Serve the warm crab puffs with the mustard dip for a delicious appetizer. To prepare ahead of time, allow the cooked puffs to cool completely, then wrap them tightly and freeze. When ready to enjoy, place the frozen puffs on a baking sheet and bake uncovered at 350°F (175°C) for 15-20 minutes, or until heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Pacific Crab Puffs?
Savory Pacific Crab Puffs are bite-sized, fluffy, and golden appetizers filled with crabmeat, parmesan cheese, and green onions.
How much crabmeat is needed for this recipe?
The recipe requires 1/2 lb of crabmeat, which should be gently shredded.
What ingredients are in the mustard dip?
The dip is made by combining 1/2 cup sour cream, 2 tablespoons Dijon mustard, and 1 teaspoon lemon juice.
Can these crab puffs be made ahead of time?
Yes, these puffs can be made ahead of time, cooled, wrapped tightly, and frozen for later use.
How do I reheat frozen crab puffs?
Place frozen puffs on a baking sheet and bake uncovered at 350°F (175°C) for 15-20 minutes until heated through.
What is the recommended frying temperature for the oil?
The oil should be heated to 375°F (190°C) before frying the crab puffs.
What depth should the frying oil be?
You should use enough oil to reach a depth of about 1 1/2 inches in a heavy-bottomed pan or electric frying pan.
How long do the puffs need to fry?
The puffs should be fried for 1 1/2 to 2 minutes, turning occasionally until golden brown.
How many crab puffs should be fried at one time?
It is best to cook only about four puffs at a time to avoid overcrowding the pan.
What type of cheese is used in this recipe?
The recipe calls for 1/3 cup of grated Parmesan cheese.
How should I prepare the green onions?
The green onions should be finely chopped, including the green tops, to equal 1/4 cup.
What is the base for the dry mixture?
The dry mixture base consists of 1 1/2 cups of baking mix combined with cheese and onions.
What liquids are mixed into the batter?
The batter liquids include 1 lightly beaten egg, 1/3 cup water, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon liquid hot pepper sauce.
How do I ensure the puffs stay light and airy?
To keep the puffs light and airy, avoid overmixing the batter when combining wet and dry ingredients.
What should I do after removing the puffs from the oil?
Remove them with a slotted spoon and place them on paper towels to drain any excess oil.
Is there a specific way to drop the batter into the oil?
Yes, use a teaspoon to drop small spoonfuls of the crab mixture into the hot oil.
What type of hot sauce is suggested?
The recipe suggests a liquid hot pepper sauce such as Tabasco.
Can I use fresh lemon juice for the dip?
Yes, you can use either freshly squeezed lemon juice or pre-packaged lemon juice.
What is the best way to serve these puffs?
Serve the crab puffs warm alongside the chilled mustard dip for the best flavor experience.
Should the dip be served cold?
Yes, it is recommended to refrigerate the mustard dip until you are ready to serve.
What is the total count of ingredients used in this recipe?
There are 12 ingredients in total, including those for both the puffs and the dip.
Is Dijon mustard mandatory for the dip?
The recipe specifically calls for Dijon mustard to provide a tangy flavor profile.
How should I store the puffs if I freeze them?
Once completely cooled, wrap them tightly to prevent freezer burn before placing them in the freezer.
Can these be served as a snack?
Absolutely, they are ideal for snacks, parties, or even a light lunch.
How do I prepare the egg for the batter?
The egg should be lightly beaten before being whisked with the other liquid ingredients.
What should the texture of the crab puffs be?
They should be light, airy, and fluffy with a golden, crisp exterior.
Can I use an electric frying pan?
Yes, an electric frying pan is a great tool for maintaining the consistent 375°F oil temperature.
Do I need to grease the baking sheet when reheating?
The recipe does not specify greasing; simply place the frozen puffs on the sheet and bake uncovered.
Is the crabmeat mixed with the dry or wet ingredients first?
The shredded crabmeat is folded into the dry mixture (baking mix, cheese, onions) before the liquids are added.
What provides the savory flavor in the batter?
The savory profile comes from a blend of Worcestershire sauce, hot pepper sauce, parmesan cheese, and green onions.