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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crabmeat Puffs with Pepper Jelly Dipping Sauce

Light and airy. A perfect showcase for crabmeat and a perfect pairing with the dipping sauce.


1 cups        Flour

1 /2 tsp      Salt

1 /2 tsp      Old bay seasoning

1 /8   tsp    Black pepper, fresh ground

1 /2 Tbsp   Sugar

1 /2  tsp     Granulated garlic

1 1 /2  tsp   Baking powder

1 cup           Milk

1                  Egg

2 Tbsp       Minced red onion

1 /2            Pound lump crab

Oil for frying


Heat oil to 325 degrees.

In one mixing bowl blend together all dry ingredients. In a separate bowl, whisk together the egg and milk. Gently fold the dry ingredients in to the milk mixture. Gently fold the crabmeat and red onion into the batter.

Drop 1 tablespoon of mixture into the  hot oil at a time. Fry until the puffs are golden on all sides.

Remove and drain on paper towels. If needed, hold the puffs in a 200 degree oven until service (no longer than 25 minutes).

Serve alongside Pepper Jelly Dipping Sauce

Yields 40-45 puffs

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