CRAB CLAW APPETIZERS
Make and share this Crab Claw Appetizers recipe from Food.com.
Provided by Diana Adcock
Categories Crab
Time 25m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.
- Spoon into a bowl and add the crab.
- With a spoon spread an equal portion of puree over the meat on each claw.
- Set aside.
- Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.
- Drain on paper towels.
- Serve when you can handle pincers, or chill overnight and reheat in oven.
- Whisk together lime, soy sauce and jalapeno to dip claws in.
Nutrition Facts : Calories 41.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 14.1, Sodium 385.1, Carbohydrate 2.5, Fiber 0.5, Sugar 0.5, Protein 6.2
MARINATED CRAB CLAWS
Provided by Emeril Lagasse
Categories appetizer
Time 26m
Yield 6 to 8 appetizer portions
Number Of Ingredients 16
Steps:
- In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
- Serve chilled.
MARINATED CRAB CLAW COCKTAIL
Steps:
- In a large bowl, combine the onion, bell peppers, garlic, lemon juice, vinegar, oregano, oil, salt, and seafood seasoning. Stir until thoroughly mixed. Add the crab claws and gently stir them in. Refrigerate for at least 2 hours to let the flavors meld. This is best if marinated overnight. Remove the cocktail from the refrigerator about 1 hour before serving. Just before serving, stir gently to mix all the ingredients. Serve with sliced baguettes, lightly toasted or not, as your mood strikes.
- do it early
- This recipe can be made up to 1 day in advance, covered, and refrigerated.
FIRE-ROASTED CRAB SHOOTERS
It only takes 15 minutes to create a bold new tasty appetizer you might only find in restaurants.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.
- Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
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