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  Gingered Crab Puffs
  Category: Sea Foods
  Author: Chef Harry W. Schwartz
  Date: 10/1/2010
  Hits: 1192
The following recipe is from Star Grazing with Chef Harry and his Celebrity Friends.

1 pound Dungeness, or similar, fresh crab meat
1/2 cup plain breadcrumbs 2 eggs, slightly beaten
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
1/4 cup chives, chopped
Salt and pepper to taste
Butter for browning
Rinse and pick over crabmeat to remove any remaining shell.

Drain well. Combine crab, breadcrumbs, and eggs. Add garlic, ginger, chives, dill, and salt and pepper. Mix thoroughly but gently.

Butter a heavy, nonstick skillet or griddle and heat over medium heat. When butter begins to turn golden, drop small spoonfuls of the crab mixture onto the pan and brown on both sides, turning gently.

Makes about 24 crab puffs
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