CRAB CROISSANTS
Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.
Provided by J.D.Tyre
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
- Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.
Nutrition Facts : Calories 667.2 calories, Carbohydrate 45.5 g, Cholesterol 123.6 mg, Fat 42 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 12.8 g, Sodium 1220.9 mg, Sugar 11.5 g
HOT CRAB AND CORN DIP
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
- Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
- Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
- Serve with butter crackers or sliced baguette.
ACADIAN-STYLE CRAB SALAD ON CROISSANTS
Provided by Rachael Ray : Food Network
Time 12m
Yield 12 pieces, 6 servings
Number Of Ingredients 10
Steps:
- Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.
CRAB SALAD ON CROISSANTS
These seafood-filled croissants will leave you anything but crabby. We had used the filling as an appetizer, but found it makes a quick and easy sandwich, too. -Kari Moore, West Plains, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl, combine the crab, celery, onions and cheese. In a small bowl, combine mayonnaise and yogurt until blended. Pour over crab mixture; toss to coat. Line croissants with lettuce; top with crab salad and tomato slices.
Nutrition Facts : Calories 320 calories, Fat 17g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CRAB SALAD CROISSANTS
Celery and onion add crunch to the dill-seasoned crab salad that's tucked into buttery croissants from your grocery store's bakery.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Serve on lettuce-lined croissants.
Nutrition Facts : Calories 502 calories, Fat 35g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1004mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
CRAB AND SHRIMP CROISSANTS
Make and share this Crab and Shrimp Croissants recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix together the first 10 ingredients; cover and refrigerate.
- Just before serving, fill croissants generously with filling.
Nutrition Facts : Calories 410.9, Fat 22.2, SaturatedFat 9.5, Cholesterol 109.3, Sodium 812.5, Carbohydrate 32.8, Fiber 2, Sugar 8.2, Protein 19.8
SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
- Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
- Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
- Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
- Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
- Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
- Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
- Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
CRAB SALAD CROISSANTS
Make and share this Crab Salad Croissants recipe from Food.com.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a lettuce leaf on each of the four croissants.
- Mix rest of ingredients together in a small bowl then divide among the four sandwiches.
- Eat hearty!
Nutrition Facts : Calories 424.5, Fat 23.8, SaturatedFat 9, Cholesterol 60.9, Sodium 1229.5, Carbohydrate 40.2, Fiber 2, Sugar 8.8, Protein 13.1
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