Pressing-On
09-24-2007, 08:02 PM
Made this for my husband's dinner tonight! I tasted half of one! Lord, this is an excellent recipe. Even though an Hors d'oeuvre, it can make an excellent meal with fried potatoes, salad, etc.
I plan on using this for any of our fall parties!!!! Excellent!
Bayou Seafood Hors D'Oeuvres
1/4 cup finely minced onions
1/4 cold water
2 cans (6 oz each) crab meat, drained, flaked
2 large eggs, lightly beaten
1/2 cup dry bread crumbs - used Progresso Parmesan Bread Crumbs
1/2 tsp. salt (opt'l)
2 Tablespoons dried parsley flakes
1 1/2 teaspoons dry mustard
1/4 teaspoon black pepper
Pinch ground red pepper
Mix all the above. Shape into 1-inch balls.
Heat 2 inches oil in Dutch oven to 375, fry a few balls at a time until golden, about 1 minute. Remove with slotted spoon; drain on paper toweling.
Serve at once or keep warm in single layer shallow pan covered with foil, in preheated 250 oven for up to 30 mintues.
Note: Could use 2 cans (7 oz each) Tuna.
I plan on using this for any of our fall parties!!!! Excellent!
Bayou Seafood Hors D'Oeuvres
1/4 cup finely minced onions
1/4 cold water
2 cans (6 oz each) crab meat, drained, flaked
2 large eggs, lightly beaten
1/2 cup dry bread crumbs - used Progresso Parmesan Bread Crumbs
1/2 tsp. salt (opt'l)
2 Tablespoons dried parsley flakes
1 1/2 teaspoons dry mustard
1/4 teaspoon black pepper
Pinch ground red pepper
Mix all the above. Shape into 1-inch balls.
Heat 2 inches oil in Dutch oven to 375, fry a few balls at a time until golden, about 1 minute. Remove with slotted spoon; drain on paper toweling.
Serve at once or keep warm in single layer shallow pan covered with foil, in preheated 250 oven for up to 30 mintues.
Note: Could use 2 cans (7 oz each) Tuna.