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



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  • 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


  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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About Bayou Seafood Hors D'oeuvres

Course/Dish: Seafood Appetizers

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