Southern Living JUNE 1998
Drain and flake crabmeat, removing any bits of shell.
Stir together biscuit mix and next 5 ingredients; make a well in center of mixture.
Combine milk and next 3 ingredients; add to dry ingredients, stirring just until moistened. Add crabmeat.
Pour vegetable oil to a depth of 2 inches in a Dutch oven; heat to 375°. Drop batter by teaspoonfuls into hot oil, and fry, a few at a time, 30 seconds or until golden brown, turning once. Serve immediately with Creole Sauce.
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