Deep Fried Crab Alfredo

Ok. Seriously. You can deep fry ANYTHING and make it delish! I have had deep fried cheesecake, candy bars, Oreo cookies, various veggies, the skys the limit! One day I was feeling experimental, and came up with a fabulous recipe thats guaranteed to be a hit the next time you and your friends get together, for less than ten bucks! The only problem is is I dont really measure things for certain recipes, such as this one, eyeballing it is enough. So I will try to be as descriptive as possible, though this is a really easy one!

You will need:
One Pack Imitation Crab (I use fake cuz Im allergic to the real thing, but you can def use a can of real crab here. Be warned, you want to buy the most expensive in this case, the cheaper ones have shell bits, learned that the hard way years ago before I developed this unfortunate allergy).
Can of store bought croissant dough
For the Alfredo Sauce:
Heavy cream (the smallest container, its a half pint where I live, you dont need much)
Parm or Romano (or both!) cheese
Salt
Pepper (white is best, but if you dont have it or cant find it, dont worry bout it)
Garlic
Onion Powder
ALTERNATE: You can also just use pre made jarred alfredo, sold next to the spaghetti sauce, but I dont like the taste of the pre made stuff. If you do use it all you need is the crab meat, croissant dough, and a jar of alfredo sauce.

Preheat fryer to 300 F. Chop your crab up chunky, if your using legs chop four, if your using already chunked meat use half the package and chop it up a little more than it already is, if using canned, just drain it and dump it in the bowl.
Beat your heavy cream for a couple minutes on high. Not till its whipped, but till it thickens just a bit.
Add cheese, I used about half a cup, then pour in cream until the mixture is wet, still moldable but very wet. Add seasonings. A good rule of thumb to go by is to cover the top of the mixture with a very thin layer of salt, and a slightly thicker layer of garlic, onion and pepper. Go light, stir it up, give it a taste, if you need more, add more.
Open dough and roll it out, separating the triangles. Place a small ball of your crab mixture, about an inch and a half big, in the middle of the top (widest part) of one triangle. Pull the skinny end of the triangle up and over the ball and wrap it around, sealing the dough closed with your fingers. Pull the edges up and seal them with your fingers as well, until you have the entire ball enclosed in dough. Look around your alfredo ball, and make sure there are no openings where the alfredo can leak out, and set it to the side. Repeat with the remaining mixture/dough. Drop them into the fryer, leave plenty of room for them to float around, I have a small deep fryer and can only do about two at a time. Cook for 6-8 mins. The outside will be a nice dark golden brown, but not burnt. Cool, and serve! When you deep fry the croissant dough, all the layers separate and fry into real thin, flaky, buttery layers! It taste just like fillo dough! The inside is incredible, creamy and cheesy, and crabby. You can also add seasoned bread crumbs to the filling to make it thicker and more sturdy if you dont want to make the cheese the main thickener.

The finished product! Absolutely amazing!