Bayou Crab Hors D'Oeuvres Recipe

Serves/Makes: 12 - 16


  • 2 cans (6 ounces each) crab meat (or 2 cans (7 ounces each) tuna), drained, flaked
  • 1/4 cup instant minced onion
  • 1/4 cup water
  • 2 large eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 2 tablespoons dried parsley flakes
  • 1 1/2 teaspoons dry mustard
  • 1/4 teaspoon black pepper
  • 1 pinch ground red pepper
  • Vegetable oil for deep-frying
  • Cucumber slices for garnish
How to cook Bayou Crab Hors D'Oeuvres:
  • Mix onion and water in medium bowl; let stand 10 minutes to rehydrate.
  • Add crab meat, eggs, bread crumbs, parsley, mustard, black and red peppers to onion; mix well. Shape into 1-inch balls, about 4 dozen.
  • Heat 2 inches oil in Dutch oven to 375°F (190°C); fry a few balls at a time until golden, about 1 minute. Remove with slotted spoon; drain on paper toweling.
  • Serve at once, or keep warm in single layer in shallow baking pan, covered with foil, in preheated 250°F (120°C) oven up to 30 minutes.
  • Garnish the Bayou Crab Hors D'Oeuvres with cucumber.


The Bayou Seafood Hors D'Oeuvres recipe easy to prepare and so good!


Hors d'oeuvre (French: literally "outside of work") or appetizers are food items served before the main courses of a meal. Usually a one-bite appetizer.

This recipe for Bayou Crab Hors D'Oeuvres serves/makes: 12 - 16

The Bayou Crab Hors D'Oeuvres recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Appetizer (more Appetizer recipes)
Cuisine: Creole (more Creole recipes)

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