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Method : Beat the crab
to a smooth paste with the seasonings and then beat into the choux
pastry.
Using two spoons, shape into small balls and drop into very hot
deep fat, a few at a time. Fry until golden brown, then drain and keep
warm until the rest are cooked.
Serve at once with shredded lettuce and
a well seasoned vinaigrette dressing or a tomato sauce.
Serves 4
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