Crab Ceviche Recipe 55

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CRAB CEVICHE



Crab Ceviche image

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Provided by LOUISGUCCI

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g

CRAB CEVICHE APPETIZER



Crab Ceviche Appetizer image

Make and share this Crab Ceviche Appetizer recipe from Food.com.

Provided by aronsinvest

Categories     Crab

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

16 ounces crabmeat or 16 ounces imitation crabmeat
1 1/2 cups cilantro, chopped (remove stems)
1/2 white onion, chopped
2 tomatoes, diced
1 seedless cucumber
3 limes
3 finely chopped serrano peppers (optional)
1 tablespoon ketchup
1/2 cup Clamato juice

Steps:

  • In a large bowl blend crab meat without breaking it up too much.
  • Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
  • Add salt.
  • Combine the ketchup, clamato and the juice of the third lime.
  • Add more salt if necessary.
  • Serve with Mexican corn chip or crackers.
  • I serve in a margarita glass with a wedge of lime on top.
  • Note: You can use V8 juice instead of Clamato if you want.

Nutrition Facts : Calories 105.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 31.7, Sodium 738.3, Carbohydrate 10.8, Fiber 2, Sugar 4.1, Protein 15.1

CRAB CEVICHE



Crab Ceviche image

Make and share this Crab Ceviche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons heavy cream
1 1/2 tablespoons Dijon mustard
1/2 teaspoon prepared horseradish
Tabasco sauce, to taste
1 lb lump crabmeat, picked through
1/2 bunch scallion, thinly sliced on the bias
1/2 bunch cilantro, leaves chopped
1/2 bunch chives, thinly sliced
1/2 yellow tomatoes or 1/2 tomatoes, diced
coarse salt

Steps:

  • In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
  • Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
  • Season to taste with salt; refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 172.6, Fat 4.5, SaturatedFat 1.9, Cholesterol 96.3, Sodium 507.7, Carbohydrate 6.1, Fiber 1.1, Sugar 1.6, Protein 26.5

CUP O' CRAB CEVICHE



Cup o' Crab Ceviche image

Provided by Molly O'Neill

Categories     appetizer

Time 25m

Yield 12 servings

Number Of Ingredients 8

12 plum tomatoes, cored and coarsely chopped
1/2 jalapeno pepper, seeded and coarsely chopped
1/2 teaspoon sesame oil
7 tablespoons lime juice
Kosher salt and freshly ground black pepper to taste
6 ounces jumbo lump crabmeat, shell and cartilage fragments discarded
2 tablespoons finely sliced cilantro leaves
12 thin lime wedges

Steps:

  • In a blender, combine the tomatoes and jalapeno and puree until smooth. Strain the mixture through a fine-mesh sieve; discard the solids. Stir in the sesame oil and 4 tablespoons of the lime juice and season with salt and pepper. Refrigerate until chilled, at least 1 hour and up to 1 day.
  • In a medium bowl, toss together the remaining 3 tablespoons lime juice, the crab and the cilantro and season with salt and pepper. Divide the mixture into 12 small balls.
  • Line up 12 chilled 5-ounce juice glasses. Pour 1/4 cup of the tomato liquid into each glass. Using tongs, gently drop a crab ball into each glass, hang a lime wedge over each rim and serve.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams, TransFat 0 grams

POOR MAN'S CEVICHE



Poor Man's Ceviche image

This is a quick and delicious appetizer/dip dish. I promise most guests will enjoy it. You can add Tapatio® hot sauce or cayenne for a more spicy taste.

Provided by Sandie Marie Leal

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 5

Number Of Ingredients 7

1 pound imitation crabmeat, flaked
3 Roma (plum) tomatoes, diced
½ cup chopped fresh cilantro
2 serrano chile peppers, chopped
1 green onion, chopped
¾ cup fresh lime juice, or more to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Mix imitation crabmeat, tomatoes, cilantro, serrano chiles, and green onion together in a large bowl. Pour lime juice over the crabmeat mixture and gently mix; season with salt and pepper.

Nutrition Facts : Calories 105 calories, Carbohydrate 18.7 g, Cholesterol 18.2 mg, Fat 0.6 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 769.1 mg, Sugar 7.5 g

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