Pacific Crab Puffs

1 1/2 cups biscuit baking mix
1/3 cup grated Parmesan cheese
1/4 cup finely chopped green onions
1/2 pound crab meat
1 egg, slightly beaten
1/3 cup water
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid hot pepper seasoning
Vegetable oil for frying
Mustard Dip (recipe follows)

Combine biscuit mix, cheese and green onion. Shred crab and add to cheese mixture.

Combine egg, water, Worcestershire and hot pepper seasoning. Stir into crab mixture just until blended.

Heat about 1 1/2 inches oil in a deep saucepan or electric frying pan to 375 degrees F. Fry 3 or 4 puffs at a time by dropping batter from a teaspoon into the hot oil and cook, turning as necessary, until golden brown on all sides, 1 1/2 to 2 minutes. Lift out with a slotted spoon; drain. Keep warm until all are fried, or cool, wrap and freeze.

Serve hot with Mustard Dip.

Makes about 3 dozen.

Mustard Dip: Combine 1/2 cup sour cream, 2 tablespoons Dijon mustard and 1 teaspoon lemon juice.

NOTE: The fried puffs freeze well. To serve frozen puffs, partially thaw, then reheat in a 350 degree F oven for 12 minutes to heat through.