Cheesy Crab Bites
- Level: Easy
- Yield: 12 pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 802
- Total Fat
- 79
- Saturated Fat
- 9
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 23
- Sodium
- 326
- Total: 40 min
- Active: 40 min
Ingredients
1 quart neutral oil
1 cup shredded mozzarella
One 4-ounce block cream cheese, softened
1/2 tablespoon garlic salt
Pinch crushed red pepper flakes
All-purpose flour, for dusting
One 13.8-ounce tube prepared pizza dough
1/2 cup cooked crabmeat
Fresh parsley, for garnish
Directions
Special equipment:
a deep-frying thermometer- Pour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.
- Combine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.
- On a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.
- Preheat the vegetable oil to 350 degrees F and line a plate with paper towels.
- Working in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.
- Garnish with fresh parsley.
Cook’s Note
If you want extra protection from the pockets opening while frying, use a little water on the edges before sealing with a fork.