Crab Croustades Flavors Of Cape Cod Recipes

CRAB-TOPPED COD

Steps:

• In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture., Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill.

CAPE COD

Steps:

• Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.

ASIAN CRAB SALAD CROUSTADES

Steps:

• FOR THE CRAB SALAD:.
• Combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved.
• If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
• Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well.
• Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
• Combine crab with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
• Shred the lettuce leaves thinly, then chop roughly.
• CROUSTADES:.
• Preheat oven to 375ºF.
• Coat insides of 48 muffin (2" ea) pans, generously with butter.
• Using a 2-1/2" to 3" plain round cookie cutter; cut a round from each slice of bread. (Use the reminder bread for breadcrumbs).
• Use fingertips, press against muffin cups (and you create a little cup).
• Bake 8-10 minutes.
• Remove from oven and cool. (These can be stored in airtight container)
• TO ASSEMBLE;.
• Fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad.
• Serve within 30 minutes to an hour so the bases don't get soggy.
• VOILÁ.
• The croustades (Rahm's) are available in most supermarkets in the UK and at Ikea food shops worldwide.

CRAB-TOPPED FISH FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

CAPE COD BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
• Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

MEXICAN CRAB AND CHEESE CROUSTADES

Steps:

• Combine all filling ingredients in a mixing bowl. Set aside. If using a baguette instead of pre toasted croustades, bake the bread slices in
• oven at 250 degrees in single layer for 10 to 15 minutes. Cool.
• Mound about 1 tablespoon of the filling on toasted baguettes slices. If serving right away, bake at 425 degrees F. for 8 to 10 minutes.
• To freeze: Place prepared croustades on a baking sheet and slip into the freezer for at least an hour.
• Once appetizers are frozen, place gently in an airtight container with parchment or wax paper between layers.
• They will keep about three months in the freezer. Bake frozen for 10 to 12 minutes at 425 degrees F. Can be frozen up to 6 months.

CRAB IMPERIAL

Steps:

• Make cream sauce; whisk in egg yolk and seasoning. Carefully fold in crabmeat. Heat through. Serve in chafing dish for hors d'oeuvre with toast points or spoon into shells, spread with mayonnaise, bake in 375 degree oven, 30-35 minutes for main dish .
• This recipe came from "Flavors of Cape Cod" cookbook from East Sandwich, Cape Cod, Mass.