Crab Meat Appetizer Recipes

CRABMEAT CANAPES - APPETIZERS

Crabmeat Canapes - Appetizers image

This is a very simple, very tasty snack or appetizer. They freeze well, so you can take them out and make as many as you want. They are equally fitting for elegant cocktail parties or Super Bowl Sunday! (This recipe stretches well. Add more Cheez Whiz, butter and english muffins for folks who don't want as much of the crab taste.)

Provided by smatterchu

Categories Lunch/Snacks

Time 39m

Yield 36 canapies

Number Of Ingredients 6

Ingredients

1/2 cup butter
1 (5 ounce) jar Cheese Whiz
1/2 teaspoon garlic salt
1/2 teaspoon Lawry's Seasoned Salt
1 (6 1/2 ounce) can crabmeat, drained
6 English muffins, split

Steps:

Soften butter and cheese at room temperature.
Blend cheese, butter and salts, add crabmeat.
Spread mixture on split muffins.
Cut muffins into 6 pie shaped slices and place on cookie sheet.
Broil 2 minutes or until bubbly or bake at 400 degrees for 12 minutes.
If desired, freeze until ready to use. (Note: If you are planning to freeze your canapies immediately, do not cut them until they are frozen. Just lay out the halves on a cookie sheet and freeze. Then, while they are still frozen, take an electric knife and cut the english muffin halves into canapies. Once you have cut them all, place in zip-top bags for long-term storage. By slicing them while frozen, they are easier to cut, and you won't lose any crabmeat spread this way! Place the canapies on a baking sheet in the freezer and then place in Zip-Loc bags when frozen).
Then, place on a baking sheet and thaw for 10 minutes before baking/broiling.

CRAB APPETIZER (MARYLAND)

Crab Appetizer (Maryland) image

Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.

Provided by Andi Longmeadow Farm

Categories Crab

Time 35m

Yield 15-30 serving(s)

Number Of Ingredients 11

Ingredients

1 lb crabmeat
8 ounces cream cheese (softened to room temperature)
1/2 cup sour cream
2 green onions, minced
1/4 cup bell pepper, chopped finely (yellow or red if available)
1 tablespoon Old Bay Seasoning (I use more)
1 teaspoon celery seed
1 teaspoon celery, minced
2 drops Tabasco sauce (optional)
2 (21 ounce) miniature phyllo cups (prefer Athens-15 shells each box)
1 dash paprika

Steps:

Mix together ingredients *except crab meat* to make a thick mixture.
Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
Sprinkle lightly with paprika, for decoration.
Bake at 350°F for 25-30 minutes or until bubbly.

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