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Crab Wrappped in Caul Fat

Fish and Seafood

Crab Wrappped in Caul Fat
6 ounces crab meat, all cartilage removed, and minced
6 ounces minced or ground pork
2 Tablespoons frozen peas, defrosted
2 Tablespoons minced scallion, white part only
12 quail eggs, hard-cooked, and peeled
3 large pieces caul fat, each cut into four pieces, each about six-inches square or round
6 Tablespoons flour
2 cups oil for deep frying
1. Mix crab and pork, peas, and scallions and divide into twelve portions, wrapping each around a quail egg.
2. Next, wrap each of these in a piece of caul fat, and then roll these in flour, dusting off any excess flour.
3. Heat oil and deep fry these caul-wrapped balls, four at a time until golden, repeat until all are fried, then serve.

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