Crab Claw Appetizers Recipes

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CRAB CLAW APPETIZERS



Crab Claw Appetizers image

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

1 egg white
6 green onions (, green and all)
2 teaspoons cornstarch
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1 teaspoon fresh, grated ginger
1 teaspoon sherry wine (optional)
1/4 lb boneless sole fillet
1/4 lb crabmeat, picked over
14 crab claws, cooked with pincers intact,shell cut away to expose meat
vegetable oil
4 teaspoons lime juice
4 teaspoons soy sauce
1 jalapeno

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



Marinated Crab Claws image

Provided by Emeril Lagasse

Categories     appetizer

Time 26m

Yield 6 to 8 appetizer portions

Number Of Ingredients 16

1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced celery
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano
1/4 cup pimento-stuffed green olives, sliced thinly
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed from claw meat
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice

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



Marinated Crab Claw Cocktail image

Categories     Crab

Yield serves 12 as an appetizer

Number Of Ingredients 12

1 medium yellow onion, halved crosswise and thinly sliced
1 red or yellow bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
1/4 cup red wine vinegar
1/2 teaspoon dried oregano, or 2 teaspoons fresh, chopped
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon seafood seasoning (such as Paul Prudhomme's Seafood Magic)
2 (16-ounce) cans pasteurized blue crabmeat fingers
Toasted or plain sourdough baguette slices, for serving (optional)

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



Fire-Roasted Crab Shooters image

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

1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1/2 cup tomato juice
1 slice (1/4 inch thick) red onion
1 tablespoon cider vinegar
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
3 drops red pepper sauce
1 small cucumber, peeled, diced (3/4 cup)
1 can (6 1/2 oz) special white crabmeat, drained (about 1 cup)
2 teaspoons coarsely chopped fresh dill weed

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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