Pacific Crab Puffs

• Puffs
• 1 1/2 cups baking mix (like bisquick)
• 1/3 cup grated parmesan cheese
• 1/4 cup finely chopped green onion, including tops
• 1/2 lb crabmeat
• 1 egg, lightly beaten
• 1/3 cup water
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon liquid hot pepper sauce (Tabasco...I use a little more)
• oil (for frying)
• Mustard Dip
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice

1. Combine mustard dip ingredients, mix well and stick in the fridge.
2. In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
3. In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
4. Pour oil into a 4-quart pan, or electric frying pan (I use the electric fry pan to keep the oil at a constant temp), to a depth of about 1 1/2 inches; heat to 375u0b0.
5. Drop in a teaspoonful of the batter for each puff, cook about 4 at a time, turning as needed, until they're golden brown on all sides, about 1 1/2-2 minutes.
6. Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
7. If making ahead, cool the puffs, wrap and freeze; to reheat, place the frozen puffs on a baking sheet and bake, uncovered, at 350u0b0 for 15-20 minutes, or until heated through.

baking mix, parmesan cheese, green onion, crabmeat, egg, water, worcestershire sauce, liquid hot pepper sauce, oil, sour cream, mustard, lemon juice

Taken from www.food.com/recipe/pacific-crab-puffs-85997 (may not work)