CRAB ARANCINI
Provided by Giada De Laurentiis
Categories appetizer
Time 2h10m
Yield 30 rice balls
Number Of Ingredients 19
Steps:
- For the risotto: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the oil and butter. When the butter is melted, add the shallots and garlic; cook, stirring often with a wooden spoon, until the vegetables are soft and fragrant, about 2 minutes. Add the salt and the rice; stir to coat with the flavors of the pan. Cook for 1 minute, then deglaze with the white wine. Reduce the heat to medium and simmer, stirring often, until the wine is almost fully absorbed. Add the broth and stir to combine; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the Parmesan, mascarpone, lemon zest, crab and chives. Spread the risotto out on a parchment-lined baking sheet and let cool to room temperature, then cover with plastic wrap and refrigerate until completely cold.
- For the arancini: Prepare a breading station using three shallow bowls: Place the flour and salt in one bowl, the eggs in another, and the panko in yet another. Using a 1-tablespoon ice cream scoop or spoon, scoop a round of risotto into the palm of your hand and form it into a ball. Roll the ball in the flour, then the egg, and then the panko; make sure the entire ball is well coated. Place on a rimmed baking sheet and repeat with the remaining risotto.
- Add enough oil to a medium saucepan to come 2 inches up the side of the pan. Heat over medium-high until the oil reaches 350 degrees F on a deep-fry thermometer. Using a spider or slotted spoon, lower 5 or 6 rice balls into the oil, or as many as the pan will allow without crowding. Fry until deep golden brown and heated through, 3 to 4 minutes. Remove to a paper-towel-lined baking sheet to drain. Continue with the rest of the rice balls. Serve warm, with marinara alongside for dipping, if desired.
BAKED CRAB CAKES
These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Mix all cake ingredients together but crab meat and oil.
- Gently toss in crab meat and form 8 patties.
- Place on sprayed sheet pan then sprinkle each lightly with olive oil.
- Bake for 15 minutes.
- Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.
BAKED MARYLAND LUMP CRAB CAKES
Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!
Provided by T. Kent
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
- Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
- Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g
CRAB CAKE BITES
These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
- Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
- Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
BAKED CRAB DIP
We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. -Marie Shelley, Exeter, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.
Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 140mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAB-BRIE CHEESE BALL
This is no ordinary cheese ball! The phyllo-wrapped, baked Brie always wows the crowd at parties I host for the employees and customers of my small business. -Jody Issod, Marlborough, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. Shape into a ball; set aside. Place one sheet of phyllo dough on a work surface. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Brush dough with butter. Repeat with remaining phyllo, brushing each layer with remaining butter., Place Brie in center of phyllo stack; top with ball of crab mixture. Bring up corners of dough around Brie and ball; invert and place seam side down in a greased 9-in. pie plate. Combine egg and water. Brush over dough., Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before serving with crackers.
Nutrition Facts :
MARYLAND CRAB BALLS
Print Recipe Maryland Crab balls are small crab cakes that can be seen at Chesapeake Bay-themed events and fairs all summer long. They are the perfect size to pass around and enjoy. Crab ball recipes are distinctive to each family, and in ours, there is often debate about which method is superior. While some people like adding a little sweetness and flavor with minced red bell pepper and scallion, I prefer the more classic recipe of adding Ritz crackers. This post may contain affiliate links so I earn a commission. Please read my disclosure for more info. Every bite is a celebration! The trick to these festive little appetizers, whether you're making a dozen or a hundred, is the pre-measured mix! These scrumptious Maryland crab balls will be the hit of the party, whether it's a holiday, housewarming, cocktail, or football party. Let's get started! What you'll need to make this Maryland Crab Balls recipe These baked Maryland crab balls are a simple and enjoyable dish to prepare. The recipe is entertaining because it may be served as an appetizer or a light meal. Crabmeat Egg Ritz crackers Mustard Lemon juice Parsley Old Bay Seasoning Worchestershire sauce INGREDIENTS DIRECTIONS 1 lb Crabmeat, Back Fin1 each egg; beaten1 cup Ritz crackers; crushed1 tsp yellow mustard2 tbsp Lemon juice; fresh2 tbsp Parsley; fresh, chopped1 tsp Old Bay Seasoning1 tbsp Worcestershire sauce Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball-sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool, serving w/ saltine crackers For more tasty Chesapeake Bay recipes click here!
Provided by Georgia Marsh
Categories Appetizers
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350F
- Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf ball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes.
- Drizzle w/ melted butter and allow to cool, serving w/ saltine crackers
Nutrition Facts : Calories 350
CRAB BALL
Make and share this Crab Ball recipe from Food.com.
Provided by Fluffy
Categories Crab
Time 6h15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the cream cheese, horseradish, ketchup, onions, worcestershire sauce and lemon juice.
- Stir until well blended.
- Add crab and stir until combined.
- Season to taste with hot pepper sauce.
- Form the mixture into a ball.
- Cover and refrigerate for at least 6 hours.
Nutrition Facts : Calories 383.6, Fat 31.6, SaturatedFat 17.6, Cholesterol 128.5, Sodium 998.2, Carbohydrate 7.6, Fiber 0.5, Sugar 5.8, Protein 18.1
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