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    You are in: Home / Deep-fried / Pacific Crab Puffs Recipe
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    Pacific Crab Puffs

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 05, 2008

      I tried this recipe using Pamela's gluten-free baking & pancake mix, goat mozzerella cheese and granulated dried green onions. Instead of frying, I used the Pancake Puff, cooking about 1.5 minutes per side. They turned out great! It also saved me lots of time using the Pancake Puff, besides the fact that I cut the menu down to serve three. My picky-eater 5-year-old son thought they were awesome.

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    • on December 28, 2005

      These were very good. Will make these again. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2005

      I made a double batch of these for a Super Bowl party and they were gone in minutes. Really like the fact that they can be prepared and frozen ahead of time. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2004

      Very tasty and easy to make (save the messy deep frying). Excellent flavor and texture. I left out the hot sauce because of a really sensitive guest, but they turned out great. Somehow I got them into shapes that looked like little crab cakes. My guests LOVED them! Thanks!

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    Nutritional Facts for Pacific Crab Puffs

    Serving Size: 1 (763 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 40.4
     
    Calories from Fat 17
    42%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 10.8 mg
    3%
    Sodium 146.1 mg
    6%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.6 g
    2%
    Protein 2.2 g
    4%

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