Crab And Corn Croissants Recipes

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CRAB CROISSANTS



Crab Croissants image

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

12 ounces cooked and flaked blue crabmeat
⅔ cup blue cheese salad dressing
⅓ cup mayonnaise
1 cup seasoned dry bread crumbs
1 cup minced onion
2 cloves garlic
1 large tomato, diced
salt and pepper to taste
½ cup grated Asiago cheese
6 plain croissants, split in half

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



Hot Crab and Corn Dip image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter, at room temperature
1 small shallot, chopped
2 cups frozen fire-roasted corn, thawed
1 red jalapeno pepper, seeded and chopped
2 tablespoons sherry or dry white wine
Kosher salt and freshly ground pepper
8 ounces lump crabmeat, picked through
1 1/2 cups grated monterey jack cheese (about 6 ounces)
3/4 cup sour cream
1 cup crushed butter crackers (such as Ritz; about 20 crackers)
1/4 cup grated sharp white cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon Old Bay Seasoning

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



Acadian-Style Crab Salad on Croissants image

Provided by Rachael Ray : Food Network

Time 12m

Yield 12 pieces, 6 servings

Number Of Ingredients 10

2 (6-ounce) tubs fresh lump crab (1 pound 300 count shrimp may be substituted)
2 ribs celery from the heart, finely chopped
1/4 cup white onion, finely chopped or grated with a hand grater
3 tablespoons mayonnaise
1/4 cup chili sauce, eyeball the amount
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce
Salt and pepper
Bibb or leaf lettuce, 4 leaves
4 large croissants, split lengthwise

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



Crab Salad on Croissants image

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

2 packages (8 ounces each) imitation crabmeat, flaked
2 celery ribs, chopped
1/4 cup chopped green onions
1/4 cup shredded cheddar cheese
3 tablespoons mayonnaise
3 tablespoons plain yogurt
8 croissants, split
Lettuce leaves and tomato slices

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



Crab Salad Croissants image

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

1 package (8 ounces) imitation crabmeat, chopped
1/2 cup mayonnaise
1/4 cup chopped celery
2 tablespoons shredded cheddar cheese
1 tablespoon finely chopped onion
1 teaspoon prepared mustard
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 croissants, split

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



Crab and Shrimp Croissants image

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

8 ounces lump crabmeat, flaked and picked over
4 ounces small cooked bay shrimp
1/2 cup shredded monterey jack cheese
6 green onions, finely chopped (include some tender green tops)
1 celery, finely chopped
salt, to taste
1 teaspoon fresh lemon juice
Tabasco sauce, to taste
1 tablespoon drained and chopped pimiento
1/2 cup mayonnaise (or more to taste)
6 plain croissants, split

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



Spicy Crab and Corn Pasta image

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

Kosher salt (Diamond Crystal)
12 ounces spaghetti
1 lemon
5 tablespoons unsalted butter
1 garlic clove, grated
1/4 teaspoon red-pepper flakes, plus more to taste
3/4 cup panko
1/2 cup dry white wine
Kernels from 1 large or 2 small ears corn (about 3/4 cup)
8 ounces fresh lump crab meat
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan
Julienned or torn fresh basil leaves, for serving

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



Crabmeat and Corn Soup image

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

¼ cup butter
¼ cup all-purpose flour
2 cups whole milk
2 cups half-and-half
1 ¾ cups whole kernel corn
1 cup chopped green onions
1 pound fresh crab meat
½ teaspoon ground white pepper
½ teaspoon seasoning salt
1 tablespoon soy sauce
¼ cup chopped parsley

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



Crab Salad Croissants image

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

1 (8 ounce) package imitation crabmeat, chopped
1/2 cup mayonnaise
1/4 cup chopped celery
2 tablespoons shredded cheddar cheese
1 tablespoon finely chopped onion
1 teaspoon prepared mustard
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 croissants, split

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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