Cooking Louisiana - Crab Bites

The Crab Bite is a great appetizer or addition to a seafood meal. Naturally they came from the result of leftovers and an experimenting mind. 

Here's the story...
I cooked a crab au' gratin the other night and had some leftovers in the fridge. I also had some spring roll pastry in the freezer, so... sounds like we have a deal here!! Right? You could most probably use the stuffed crab recipe also.

Folks, this is as simple as it gets but it takes a little effort on your part. I can only describe it as an explosion of craaaaaab flaaaaaavooooor!!!!

Using the 5" x 5" size spring roll pastry, wrap about a tablespoon of bisque individually in each pastry. Be sure to seal them up with a beaten egg yolk brushed on the contacting edges. Also, follow the handling instructions on the package...this pastry is easily torn.

Put the bisque in the center, brush two edges with egg (drawing 1), . Kind of like the following (yellow represents egg). 

 Fold the corner closest to you over, bush the center and bring the other two corners in (drawing 2)

and roll them around (drawing 3)



Prick them with a toothpick so they don't blow up. Deep fry them at 350F until golden brown. Everything inside is already cooked so all you're doing is heating it up.

Here's  the final result...

No... sorry, these are mine.... you'll have to cook your own! 








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