Bayou Seafood Hors D'oeuvres

Bayou Seafood Hors D'oeuvres Recipe

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Sandy Williams


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 vote


1/4 c
instant minced onion
1/4 c
2 can(s)
6 once each crab meat or tuna
2 large
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


  • 1Mix onion and water in medium bowl; let stand 10 minutes
  • 2Add crab meat,eggs, bread crumbs, parsley, mustard,black and red peppers to onion; mix well. Shape into 1 inch balls, about 4 dozen.
  • 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.
  • 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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About Bayou Seafood Hors D'oeuvres

Course/Dish: Seafood Appetizers