bayou seafood hors d'oeuvres
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I don't remember where I got this recipe but it's been quite a few yrs ago. I make these for the holidays and my family and friends all rave about it.
(1 rating)
Ingredients For bayou seafood hors d'oeuvres
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1/4 cinstant minced onion
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1/4 cwater
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2 can6 once each crab meat or tuna
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2 lgeggs, lightly beaten
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1/2 cdry bread crumbs
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2 Tbspdried parsley flakes
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1 pinchgound red pepper
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1 1/2 tspdry mustard
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1/4 tspblack pepper
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vegetable oil for frying
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cucumber slices for garnish
How To Make bayou seafood hors d'oeuvres
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1Mix onion and water in medium bowl; let stand 10 minutes
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2Add crab meat,eggs, bread crumbs, parsley, mustard,black and red peppers to onion; mix well. Shape into 1 inch balls, about 4 dozen.
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3Heat 2 inches of oil in Dutch oven. Fry a few balls at a time until golden, about 1 minute. Remove with slotted spoon; drain on paper towels.
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4Serve at once, or keep warm in single layer in shallow baking pan, covered with foil, in preheated 350* oven up to 30 minutes. Garnish with cucumber.
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