DEEP FRIED CRAB PUFFS
2 cups crab meat, flanked
½ cup chicken broth
½ cup heavy cream
¼ cup mushrooms, minced
2 ½ tablespoons butter
3 table spoons flour
½ teaspoon salt
1/8 teaspoon white pepper
½ teaspoon tarragon
2 tablespoons parsley, minced
2 cups oil for deep frying
Combine broth and cream. Heat to scalding and keep hot. Sauté mushrooms in butter, and then add flour.
Add broth and whisk until sauce thickens. Cook three minutes. Remove from heat stir in salt, pepper,
tarragon, parsley, and crab. Spread mixture on a platter and cool. Cover and refrigerate for one hour.
Shape crab mixture into small balls. Deep fry until golden brown. Drain on paper towel. Serves four.
www.aleutianfreshseafood.com
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