Dungeness Crab Beignets
(From Newport Fishermen’s Wives Association)
1 (or 2) cans Oregon’s Choice Gourmet Dungeness Crab
½ cup water
¼ cup butter
¼ tsp salt
½ cup flour
2 eggs
1 tsp grated onion
¼ to ½ tsp fresh horseradish
Dash of Tabasco sauce (optional)
Bring water, butter, and salt to a boil, making sure butter is completely melted. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until it forms a smooth ball that cleans the pan. With electric mixer, beat in one egg at a time; beat thoroughly until mixed. Add remaining ingredients and drop mixture by teaspoonfuls into hot oil (375 degrees). Fry 3 minutes, turn and fry 2 minutes on other side. Makes about 3 dozen crab beignets or puffs.
