Pacific Crab Puffs - cooking recipe

Ingredients

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

Preparation

Combine mustard dip ingredients, mix well and stick in the fridge.
In a bowl, combine baking mix, cheese, and onions; shred crabmeat and add to cheese mixture.
In another bowl, combine egg, water, Worcestershire and hot pepper sauce; stir this mixture into the crab mixture just until blended.
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 375\u00b0.
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.
Lift out with a slotted spoon and drain; keep warm until all are cooked then serve with mustard dip.
If making ahead, cool the puffs, wrap and freeze; to reheat, place the frozen puffs on a baking sheet and bake, uncovered, at 350\u00b0 for 15-20 minutes, or until heated through.