Chipotle Crab And Egg Tiny Appetizers Recipes

13 BEST CRAB APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a crab appetizer in 30 minutes or less!

LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY

Steps:

• Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
• Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
• Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
• Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
• Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
• Combine all ingredients in a blender or food processor and puree until smooth.
• Chipotle Honey:
• 4 ounces honey
• 1 ounce chipotle peppers in adobo sauce, pureed
• Combine the honey with the chipotle puree
• Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
• Combine all ingredients in food processor or blender until smooth.

CRAB CAKE SLIDERS

Steps:

• Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
• Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
• Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
• Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

CHIPOTLE AND ADOBO PICKLED EGGS

Steps:

• In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
• Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

CHIPOTLE BEAN CHILLI WITH BAKED EGGS

Steps:

• Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.
• Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.

MINI CRAB QUICHE APPETIZERS

Steps:

• Pre-heat oven to 375 degrees.
• Separate each biscuits into 5 equal pieces.
• Press onto the bottom, and up the sides of 24 ungreased miniature muffin cups.
• Fill each cup with 2 tsp crab and one tsp Swiss cheese.
• In a small bowl, combine the egg, milk, dill weed and salt. Spoon about 1 1/2 teaspoons into each cup.
• Bake for about15-20 minutes, or until edges are golden brown.
• Let stand for about 5 minutes before removing from pan. Serve warm.
• Note: the computer and I fought over the tube of refridgerated buttermilk biscuits. The recipe states 1 (16.3 oz) tube of large buttermilk biscuits.

CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For Sauce:
• Mix all ingredients in bowl. Cover and refrigerate until ready to use.
• For Cakes
• Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
• Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.

SPICY CHIPOTLE CRAB DIP

Steps:

• In a large bowl, combine the mayonnaise, sour cream, scallions, jalapeño peppers, garlic, lime zest, lime juice, cilantro, chipotle and crab meat.
• Serve on bread for sandwiches, or make into a hot dip: Heat oven to 350 degrees. Stir 1/2 cup of the cheese into crab salad. Transfer mixture to a casserole or gratin dish and sprinkle with the remaining 3 tablespoons of cheese. Bake until the top is golden brown, about 30 minutes. Serve with crackers.

SLIM CRAB CAKE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, crab, sweet red pepper, relish, seafood seasoning, salt, pepper and celery seed. Stuff or pipe into egg whites. If desired, garnish with sweet red pepper. Chill until serving.

CHIPOTLE DEVILED EGGS

Steps:

• Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
• Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

CHIPOTLE, CRAB AND EGG -TINY APPETIZERS

Steps:

• Chop the Chipotle peppers, set aside.
• Mix your egg, Sweet pepper, Onion. garlic powder, salt & pepper & crab.
• Stir fry on a hot skillet until set. mix in the chipotle peppers.
• Slice open your tiny biscuits and put a portion of the crab/egg mixture on each.
• Top with their hats and place a small piece of cheese on top.
• Heat in 375F oven for 10-12 minutes or until the cheese is bubbly and the appies are warm through.
• Enjoy.