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bayou seafood hors d'oeuvres

(1 rating)
Recipe by
Sandy Williams
Salt Lake City, UT

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

  • 1/4 c
    instant minced onion
  • 1/4 c
  • 2 can
    6 once each crab meat or tuna
  • 2 lg
    eggs, lightly beaten
  • 1/2 c
    dry bread crumbs
  • 2 Tbsp
    dried parsley flakes
  • 1 pinch
    gound red pepper
  • 1 1/2 tsp
    dry mustard
  • 1/4 tsp
    black pepper
  • vegetable oil for frying
  • cucumber slices for garnish

How To Make bayou seafood hors d'oeuvres

  • 1
    Mix onion and water in medium bowl; let stand 10 minutes
  • 2
    Add crab meat,eggs, bread crumbs, parsley, mustard,black and red peppers to onion; mix well. Shape into 1 inch balls, about 4 dozen.
  • 3
    Heat 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.
  • 4
    Serve 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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