Crab Mac & Cheese Lollipops

Crab Mac & Cheese Lollipops

From: Chef Arturo Paz, Phillips Seafood, Baltimore. Yield: 12 “pops.”

Pops:

8 oz. cooked pasta shells

8 oz. cheese sauce

8 oz. Phillips Special crab meat

2 cups all-purpose flour

6 eggs, whisked

4 oz. panko bread crumbs

as needed, oil for frying (up to 2 quarts)

Sauce:

2 cups

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