Bayou Seafood Hors Doeuvres |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 48 |
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Appetizer Ingredients:
1/4 cup onion flakes |
1/4 cup water |
2 (6-ounce) cans crabmeat, drained |
1/2 cup dry bread crumbs |
2 tablespoons parsley flakes |
1 1/2 teaspoons dry mustard |
1/4 teaspoon pepper |
dash cayenne pepper |
2 eggs, lightly beaten |
1/2 cup oil or more as needed |
Directions:
1. Combine onion flakes and water. Let stand for 10 minutes.
2. In medium bowl, flake crabmeat. Add bread crumbs, parsley flakes, dry mustard, pepper, cayenne pepper, onion mixture and eggs. Mix well. Form into 1-inch balls.
3. Heat deep oil to 375 degrees. Fry a few balls at a time for 1 minute, or until golden. Serve immediately.
4. To pan-fry hors d’oeuvres, melt 1/2 cup butter or margarine in large skillet. Fry a few balls at a time for 3 minutes, or until brown on all sides, adding more butter if needed.
5. To make ahead, freeze hors d’oeuvres. To serve, preheat oven to 350 degrees. Place balls in single layer on shallow baking sheet. Bake for 10 minutes, or until heated through
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