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Crab Ball Hors D Oeuvre

CRAB BALL HORS D OEUVRE

i first served this at a christmas party back in 1979. it's quick and easy and is delicious! originally clipped from a magazine.

Time: 25 minutes

Steps:

  • thaw and drain crabmeat
  • blend softened cream cheese , chives , garlic powder and salt
  • fold in crabmeat
  • shape into a ball or log
  • roll in pecans or parsley
  • wrap in plastic wrap and chill
  • when ready to serve , unwrap and place on a serving dish
  • let come to room temperature and serve with buttery crackers or fresh veggies


crab ball hors d oeuvre image

Number Of Ingredients: 6

Ingredients:

  1. imitation crabmeat
  2. cream cheese
  3. fresh chives
  4. garlic powder
  5. salt
  6. pecans


CRAB BALL HORS D'OEUVRE

I first served this at a Christmas party back in 1979. It's quick and easy and is delicious! Originally clipped from a magazine.

Recipe From food.com

Provided by Leslie in Texas

Time 25m

Yield 1 ball

Steps:

  • Thaw (if needed) and drain crabmeat.
  • Blend softened cream cheese, chives,garlic powder and salt.
  • Fold in crabmeat.
  • Shape into a ball or log.
  • Roll in pecans or parsley.
  • Wrap in plastic wrap and chill.
  • When ready to serve, unwrap and place on a serving dish.
  • Let come to room temperature and serve with buttery crackers or fresh veggies.


Crab Ball Hors D'oeuvre image

Number Of Ingredients: 6

Ingredients:

  • 1 (6 ounce) package imitation crabmeat
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons fresh chives, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or 1/2 cup chopped fresh parsley


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.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 45m

Yield 36

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.


Crab Cake Bites image

Number Of Ingredients: 15

Ingredients:

  • 1/2 cup mayonnaise
  • 1 egg
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Old Bay™ seafood seasoning
  • 1 teaspoon fresh lemon juice
  • 2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely chopped garlic
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • Lemon wedges


POTATO-CHIP-AND-PIMIENTO MINI CRAB CAKES

In this easy one-bite appetiser, high-brow meets low; tiny balls of jumbo lump crabmeat that are coated in crushed potato chips and baked until golden brown and crispy. Right before serving, these naturally gluten-free morsels are kissed with an Old Bay-spiced mayo and garnished with flecks of pimento.

Recipe From marthastewart.com

Provided by Greg Lofts

Time 40m

Yield Makes 26

Steps:

  • Preheat oven to 425°F. In a large bowl, whisk together egg, butter, 3/4 teaspoon Old Bay, pimiento, 1 teaspoon salt, and 1/4 teaspoon pepper to combine. Flake crabmeat; stir into egg mixture to evenly coat. Pulse potato chips in a food processor to coarsely crush (or place in a large resealable bag and crush with a rolling pin); transfer to a wide, shallow dish, such as a pie dish.
  • Scoop rounded tablespoons of crab mixture, shape into compact cylinders with your hands, and transfer to dish with crushed chips. Turn to coat in chips, gently pressing cakes and molding with your hands to ensure chips adhere. Transfer to parchment-lined baking sheets.
  • Bake until crusts are golden and cakes are firm to the touch, about 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, lemon juice, and remaining 1/4 teaspoon Old Bay; season with salt and pepper. Top each crab cake with a small dollop of mayo mixture and a piece of pimiento. Serve warm. (Cooked, cooled cakes can be frozen in an airtight container up to 1 month; reheat from frozen in a 425°F oven until warmed through, about 10 minutes.)


Potato-Chip-and-Pimiento Mini Crab Cakes image

Number Of Ingredients: 9

Ingredients:

  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons minced pimiento, plus more, diced, for serving
  • Kosher salt and freshly ground pepper
  • 1 pound jumbo lump crabmeat, picked through to remove any shell
  • 4 cups lightly salted potato chips, such as Kettle
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons fresh lemon juice


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