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 whole grain mustard 2 cups mayonnaise ¼ cup Worcestershire sauce ¼ cup lemon juice 1 Tbsp. hot sauce For lollipops: In a small sauce pot, mix pasta with cheese sauce. Cook for 5 minutes on medium heat, ...

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