CUCUMBER CRAB BITES
Hints of pineapple and cucumber add unique fresh flavor to these delicate appetizers shared by Jeannie Klugh from Lancaster, Pennsylvania. The tasty bites make a beginning to boast about for any meal or light spring luncheon.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mayonnaise, dill, mustard and seafood seasoning. Stir in the crab and pineapple. Spread over cucumber slices. Sprinkle with onions. Cover and refrigerate until serving.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
CRAB CUCUMBER BITES
I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRAB CUCUMBER BITES RECIPE - (4.6/5)
Provided by á-2710
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-inch thick. Pat dry with paper towels; set aside. In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
CHEESY CRAB BITES
Steps:
- Pour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.
- Combine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.
- On a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.
- Preheat the vegetable oil to 350 degrees F and line a plate with paper towels.
- Working in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.
- Garnish with fresh parsley.
CUCUMBER BITES
Steps:
- Combine the cream cheese, blue cheese, cranberries, pecans, butter, honey and some salt and pepper in a stand mixer fitted with the paddle attachment. Mix until fully combined.
- Spread the filling into the cucumber "boats." Slice crosswise into 1-inch pieces.
CRAB BITES
Appetizers with fabulous flair! Crunchy phyllo shells complement a crabmeat-artichoke filling.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 45
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper.
- In large bowl, mix all ingredients except phyllo shells with spoon about 2 minutes or until well blended.
- Place phyllo shells on cookie sheet. Fill each shell with about 1 tablespoon crab mixture. Bake 20 to 25 minutes or until shells are puffed and golden brown. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g
CRAB CAKE BITES
These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
- Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
- Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
CRAB SWISS BITES
These hot appetizer bites are delicious and easy to make. Rolls are separated into pieces, topped with a crabmeat and Swiss cheese mixture, and sprinkled with water chestnuts. They're a definite crowd pleaser!
Provided by DOREENB
Categories Appetizers and Snacks Tapas
Time 22m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
- Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
- Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 2.4 g, Cholesterol 21.6 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 125.3 mg, Sugar 0.5 g
CRAB CUCUMBER SLICES
Make and share this Crab Cucumber Slices recipe from Food.com.
Provided by weekend cooker
Categories Crab
Time 4h20m
Yield 36 apppetizers, 36 serving(s)
Number Of Ingredients 6
Steps:
- Score cucumber lengthwise to make a decorative edge, then make 1/4 inch slices.
- combine in a smallbowl the crab meat, yogurt, chives, salt, and papper.
- Place a small spoonful of crab mixture, onto each cucumber slice.
- Sprinkle lightly with paprika.
- Place slices on a serving plate, cover with plastic wrap.
- Chill for 4 hours.
Nutrition Facts : Calories 5.6, Cholesterol 2, Sodium 39.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.9
DEVILED CRAB BITES
This is based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light. I think these are great appetizers.
Provided by mersaydees
Categories Crab
Time 15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a bowl; stir well.
- Add crabmeat, cracker crumbs, and green onions; stir well.
- Spoon 1 teaspoon crab mixture onto each cucumber slice, and sprinkle with paprika, if desired.
CUCUMBER CRAB SNACKS
These little appetizers are perfect for a fancy dinner party or if you're trying to clean out your refrigerator....Kids love them too!!!
Provided by Lisa
Categories Appetizers and Snacks Seafood Crab
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Spread each cucumber slice with cream cheese, layer with crabmeat, and top with cocktail sauce. Place in the refrigerator to chill, or serve right away.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 8.1 g, Cholesterol 64 mg, Fat 8.8 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 4.8 g, Sodium 600 mg, Sugar 5.7 g
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