CRAB-STUFFED BACON-WRAPPED SHRIMP
This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top of the oven and preheat the broiler to high.
- Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
- Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
- Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.
CREAMY CRAB AND BACON ENDIVE BOATS
Steps:
- In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
- Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.
CRAB DIP STUFFED BACON CUPS RECIPE - (4.4/5)
Provided by TrayH
Number Of Ingredients 8
Steps:
- * Pre-heat oven to 425 degrees * Prepare your pan by laying strips of bacon in until you have the cup completely covered. The beauty of this recipe is they don't need to be perfect. In fact, it is better when they aren't because it gives a unique look to your cups. ( if you like your bacon crispier you can fry it for 2 to 3 minutes on each side before placing in pan. Just let it cool before you handle it.) * In a small bowl add your crab, cream cheese, shredded cheddar cheese, old bay, salt and pepper, and mustard. * Mix until thoroughly combined. * Using a round teaspoon or 1 inch cookie scooper, scoop your crab dip into the cups, making sure to push them down just a little so they completely fill the cup. * Sprinkle with cheddar cheese. * Put your pan in the oven and bake for 25 to 30 minutes or until bacon is done and cheese is bubbly and brown on top. * Let them sit in the pan for 5 to 7 minutes to cool. * When cooled, remove from the pan and place on dish with paper towels to drain. * Serve immediately after draining.
CREAMY CRAB AND BACON PHYLLO CUPS
Let these creamy, crab-filled beauties take your holiday spread from basic buffet to cocktail soirée!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 15
Number Of Ingredients 11
Steps:
- Crisp phyllo cups as directed on package.
- In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
- Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
- Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.
Nutrition Facts : Calories 170, Carbohydrate 6 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
PHYLLO CRAB CUPS
These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRAB STUFFED BACON CUPS
Provided by My Keto Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Pre-heat oven to 425 degrees.
- Cut bacon into thirds for regular cupcake tins, or into quarters for minis.
- Lay bacon in tins, criss crossing, to cover the cup.
- In a small bowl add your crab, cream cheese, 1 cup shredded cheddar cheese, old bay, mustard and celery. Mix until thoroughly combined.
- Divide crab mixture into 12 even meatballs (24 for minis) and place the mixture in the bacon cups, pushing down into the cup to fill it.
- Top with the remaining 1/4 cup grated cheddar cheese. Bake for 20-25 minutes, until the cheese has is melted and the bacon is cooked.
- Let cool in pan about 5 minutes, then use a knife and run along the inside of the cup to loosen from the pan.
- Set on paper towels to drain.
CRAB RANGOON DIP WITH CRISPY WONTON CHIPS
I love this creamy, tangy, savory crab rangoon dip with sweet chili sauce and cool crunch of green onion, and when served on the super crunchy and salty wonton chips... watch out! Fun twist to a familiar favorite.
Provided by NicoleMcmom
Categories Crab Dip
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
- Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
- Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
- While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
- Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).
Nutrition Facts : Calories 220.9 calories, Carbohydrate 9.3 g, Cholesterol 55.3 mg, Fat 16.4 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 10.2 g, Sodium 613.3 mg
CUCUMBER CUPS STUFFED WITH SPICY CRAB
I DD found this recipe and we used it as an appitizer for a Bridal shower. The filling can be made up ahead of time and cups filled 2 hours before serving
Provided by Abby Girl
Categories Crab
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2" slices.
- Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
- In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined.
- Fill each of the cucumber cups with the crab dip.
- Refrigerate until ready to serve. Serve within 2 hours of making.
Nutrition Facts : Calories 74.7, Fat 5.4, SaturatedFat 3, Cholesterol 15.6, Sodium 104, Carbohydrate 6.2, Fiber 0.8, Sugar 3.2, Protein 1.8
STUFFED PEPPERS WITH CRAB, BACON AND CHEESE
I wanted to add some new meat flavors to my stuffed bell peppers, and I have started making these weekly!
Provided by KT Scarlet
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Cut bell peppers in half, and remove seeds.
- In a bowl, mix cream cheese, crab, bacon, onion and garlic.
- Spoon mix into pepper and top with slide of provolone and cheddar on top.
- Bake fro 20-25 minutes.
Nutrition Facts : Calories 414.7, Fat 35.4, SaturatedFat 20, Cholesterol 116.4, Sodium 642.7, Carbohydrate 7, Fiber 1.4, Sugar 4, Protein 18.3
GREAT START CRAB DIP/SPREAD
This tasty, low fat spread can be used as a dip for crackers, vegetables, or on a toasted bagel. It's a great start for your morning!
Provided by GYLENE
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 8h10m
Yield 10
Number Of Ingredients 7
Steps:
- In a medium sized bowl mix the sour cream, cream cheese, lemon pepper, white pepper (optional), hot sauce, and two cans flaked, undrained crabmeat.
- Add to taste (approximately 1 cup) your choice of nonfat salad dressing (Catalina, French or Russian) to make the dip a pinkish color. Mix well. Let the dip chill for 4 to 8 hours. This dip is especially tasty the next day!
Nutrition Facts : Calories 150.8 calories, Carbohydrate 13.6 g, Cholesterol 48.4 mg, Fat 4.9 g, Fiber 1 g, Protein 11.3 g, SaturatedFat 2.9 g, Sodium 598.7 mg, Sugar 8.1 g
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