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Crab Beignets
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Yield: about 3 dozen crab beignets or puffs
Preparation time:
Total time:
Source:
Dungeness Crab Beignets (From Newport Fishermen’s Wives Association) 1 (or 2) cans Oregon’s Choice Gourmet Dungeness Crab | |
½ cup | water |
¼ cup | butter |
¼ tsp | salt |
½ cup | flour |
2 | eggs |
1 tsp | grated onion |
¼ to ½ tsp | fresh horseradish |
Dash | Tabasco sauce, (optional) |
Bring water, butter, and salt to a boil, making sure butter is completely melted. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until it forms a smooth ball that cleans the pan. With electric mixer, beat in one egg at a time; beat thoroughly until mixed. Add remaining ingredients and drop mixture by teaspoonfuls into hot oil (375 degrees). Fry 3 minutes, turn and fry 2 minutes on other side. Makes about 3 dozen crab beignets or puffs.
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