Crab Puffs Ii

Course : Seafoods
Serves: 8
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1 tablespoon safflower oil
1 tablespoon garlic
1 teaspoon ginger
3/4 cup scallions
1/4 pound crabmeat
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce
1/4 teaspoon red pepper flakes
2 tablespoons butter
2/3 cup milk
2/3 cup flour
1/4 teaspoon 5 spice powder
1/8 teaspoon cayenne
1 large egg
1 large egg white

Preparation / Directions:

Combine and sift together, flour, 5 spice powder, and cayenne heat milk and butter to a boil, over a medium flame add flour mixture, heat and stir until mixture pulls away from sides and forms a ball remove from heat, cool slightly combine egg and egg white and beat into dough, a little at a time spoon into a pastry bag, fitted with a large tip pipe rounds in equal portions onto a parchment-lined baking sheet bake @ 375 degrees for 20-25 minutes, until puffed and golden on top and sides pierce with a knife to allow steam to escape reduce heat to 200 degrees, to dry and keep warm heat oil in a wok, over a moderate flame add garlic and ginger, stir-fry for 30 seconds add scallions and crab, stir-fry for 1 minute stir in remaining ingredients, heat and stir for 2 minutes remove from heat cut tops from puffs spoon crab mixture into each replace tops serve hot, warm, or at room temperature


Nutritional Information:

119 Calories (kcal); 6g Total Fat; (45% calories from fat); 6g Protein; 10g Carbohydrate; 45mg Cholesterol; 139mg Sodium

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