Crab Filled Veggie Bites Recipes

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CRAB-FILLED VEGGIE BITES



Crab-Filled Veggie Bites image

Whenever I go to a party, friends and family hope I bring these appetizers with me. The crab filling is also good piped onto celery or used as a cracker spread. Range the horseradish to suit your tastes. -Debbie Bloomer of Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 9

12 cherry tomatoes
12 fresh snow peas
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2 tablespoons reduced-fat spreadable cream cheese
1 tablespoon finely chopped green onion
2 teaspoons reduced-fat sour cream
2 teaspoons chili sauce
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish
Calories 14 calories
Fat0 fat (0 saturated fat)
Cholesterol7mg cholesterol
Sodium38mg sodium
Carbohydrate1g carbohydrate (1g sugars
Fiber0 fiber)
Protein2g protein.

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain., Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge., In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.

CRAB FILLED POTATO BITES



Crab Filled Potato Bites image

If you're looking for a potato appetizer idea that is sure to delight your friends and family try these Crab Filled Potato Bites!

Provided by Potato Goodness

Categories     Trusted Brands: Recipes and Tips     U.S. Potato Board

Time 30m

Yield 16

Number Of Ingredients 9

8 small (3 ounces each) potatoes
¼ cup cooked crabmeat
2 teaspoons nonfat plain yogurt
2 teaspoons low-fat mayonnaise
2 teaspoons minced fresh chives
2 teaspoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
½ teaspoon lemon juice
Salt and black pepper to taste
Calories38.7 calories
Carbohydrate7.6 g
Cholesterol2.1 mg
Fat0.3 g
Fiber0.9 g
Protein1.5 g
SaturatedFat0.1 g
Sodium29 mg
Sugar0.4 g

Steps:

  • In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain and cool; cut in half. With melon baller, scoop out the center from each half to form a cup.
  • In small bowl, fold together crabmeat, yogurt, mayonnaise, chives, cheese, parsley and lemon juice. Season with salt and pepper. Spoon about 1 teaspoon crab mixture into each potato half.
  • Broil 4 inches below heating element of broiler 3 to 5 minutes or until golden.

CRAB BITES



Crab Bites image

No-bake phyllo shells are filled with creamy, seasoned crab dip.

Provided by Jill

Categories     Appetizers and Snacks     Pastries

Time 2h10m

Yield 7

Number Of Ingredients 7

1 (6 ounce) can crab meat, drained
2 (8 ounce) packages cream cheese, softened
1 teaspoon dried dill weed
⅛ teaspoon garlic, minced
2 teaspoons dried parsley
1 (2.1 ounce) package mini phyllo tart shells
⅜ cup cocktail sauce
Calories309.5 calories
Carbohydrate10.2 g
Cholesterol91.8 mg
Fat24.9 g
Fiber0.3 g
Protein11.1 g
SaturatedFat14.1 g
Sodium473.7 mg
Sugar2.2 g

Steps:

  • In a small mixing bowl, combine crab meat, cream cheese, dill, garlic, and parsley. Blend well. Spoon the mixture into thawed shells. Spoon cocktail sauce on some or all of the shells (if desired). Keep the crab shells refrigerated until serving.

CRAB CUCUMBER BITES



Crab Cucumber Bites image

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

3 medium cucumbers
2/3 cup reduced-fat cream cheese
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1/3 cup finely chopped sweet red pepper
2 green onions, sliced
Calories 16 calories
Fat1g fat (0 saturated fat)
Cholesterol3mg cholesterol
Sodium41mg sodium
Carbohydrate1g carbohydrate (1g sugars
Fiber0 fiber)
Protein1g protein.

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.

SOUTHWEST CRAB PHYLLO BITES



Southwest Crab Phyllo Bites image

Fry up these phyllo bites filled with jalapeno sour cream and crab for a quick and easy appetizer. Recipe created by Joanie Simon.

Provided by Shamrock Farms

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 18

Number Of Ingredients 10

6 ounces Shamrock Farms® Zesty Jalapeno Sour Cream
vegetable oil for frying
1 (8 ounce) package shredded pepper Jack cheese
1 (4 ounce) can diced green chile peppers
9 ounces crabmeat
1 piquillo pepper, diced
2 scallions, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package phyllo dough, thawed
Calories182.3 calories
Carbohydrate14.9 g
Cholesterol30.5 mg
Fat10.1 g
Fiber0.6 g
Protein8 g
SaturatedFat4.1 g
Sodium451.4 mg
Sugar0.3 g

Steps:

  • Preheat frying oil to 350 degrees F (175 degrees C) in a heavy-bottomed pot or fryer.
  • Combine shredded Jack cheese, green chiles, crabmeat, piquillo pepper, scallions, Shamrock Farms Zesty Jalapeno Sour Cream, salt, and pepper in a bowl. Mix until fully combined.
  • Unroll phyllo dough and cut into 4 sections, then place under a kitchen towel when not being used.
  • Take 3 to 4 sheets from one of the sections of phyllo and place on a clean work surface. Place 1 to 2 tablespoons of filling in the lower center of the phyllo then fold it up over once to cover the filling. Brush water around the edges. Fold in the right and left edges toward the center to create an envelope, then fold it up toward the top to complete the 'package' and seal with a dab of water on the outside edge. Repeat with remaining phyllo and filling.
  • Drop phyllo packets gently into the oil, 1 or 2 at a time, and fry for 45 seconds. Flip and fry another 45 to 90 seconds until fully browned and crisped. Place on a paper towel on a baking sheet in the oven at 200 degrees F (95 degrees C) to keep warm while the rest are fried. Serve hot.

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