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.

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