Crab puff
 Crab puffs on trays | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | United States |
| Main ingredients | Crab meat |
A crab puff is a ball of crab meat, mixed with flour, egg, and seasonings, that has been deep-fried in batter.[1][2] They are often served in restaurants as an appetizer or side dish.[3] They may be served alone, or with any of a variety of sauces, such as tartar sauce, cocktail sauce, or sweet and sour sauce.
See also
[edit]
References
[edit]- ^ Carpender, Dana (2005). 300 Low-Carb Slow Cooker Recipes: Healthy Dinners that are Ready When You Are. Beverly, MA: Fair Winds Press. p. 57. ISBN 978-1-59233-497-1.
- ^ Haughton, Natalie (2005). 365 Easy One Dish Meals. New York: William Morrow Cookbooks (Harper Collins). pp. 213–214. ISBN 0-06-057888-2.
- ^ Nunley, Debbie (2005). A Taste of Maryland History: A Guide to Historic Eateries and Their Recipes. Winston-Salem, NC: John F. Blair, Publisher. p. 125. ISBN 978-0-89587-313-2.
External links
[edit]- "Crab puff sandwich" in Volume Feeding Institutions, Volume 55, 1964.
 | This American cuisine–related article is a stub. You can help Wikipedia by expanding it. |