Seafood Cocktail Puffs

• 1 (1 oz.) pkg. Hidden Valley Ranch salad dressing mix
• 1 1/2 c. biscuit mix
• 8 oz. shrimp, chopped or fresh crabmeat, thawed
• 1 egg
• 1/3 c. milk
• vegetable oil (for deep frying)
• lemon wedges
• parsley sprigs

1. Combine salad dressing mix with biscuit mix.
2. Toss with seafood.
3. In separate bowl, whisk together egg and milk.
4. Add to seafood mixture, combining well.
5. In deep fryer, heat 1/2-inch oil to 375u0b0.
6. Drop rounded teaspoonfuls of batter into oil, one at a time.
7. Fry in batches until golden brown, 2 to 3 minutes, turning to brown on all sides.
8. Remove with slotted spoon and drain on paper towels.
9. Arrange on serving platter; garnish with lemon wedges and parsley.
10. Serve with Spicy Party Dip.

salad dressing, biscuit mix, shrimp, egg, milk, vegetable oil, lemon wedges, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724187 (may not work)