Crab On A Muffin Appetizers Recipes

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CRAB DELIGHTS



Crab Delights image

Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!

Provided by Ellen Chirichella

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 9

Number Of Ingredients 7

1 (6 ounce) can crab meat, drained
5 ounces sharp processed cheese spread
¼ cup butter, softened
2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh parsley
6 English muffins, split in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 18.3 g, Cholesterol 39.9 mg, Fat 11.7 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6 g, Sodium 567.3 mg, Sugar 1.4 g

CRAB MUFFINS



Crab Muffins image

SOURCE: KATHY STERLING . Kathy's family owned and operated a crab processing business on the eastern shore of Maryland. Cooking time include time in the freezer. Edit 04/18/09 I found out 2 days ago Kathy died of advanced breast cancer ( it had gone into her bones ). Ladies do not ignore the symptoms. If you make this recipe keep Kathy in mind as you do please. Kathy gave me this recipe in 1987.

Provided by Chef Shadows

Categories     Crab

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

4 English muffins, split with a fork
6 ounces crabmeat, drained (fresh or canned)
8 ounces Kraft Old English cheese spread
2 tablespoons mayonnaise
3/8 cup butter
1/2 teaspoon garlic salt

Steps:

  • Soften cheese and butter; mix all ingredients together.
  • Spread mixture on muffin halves.
  • Freeze at least 30 minutes.
  • Bake at 325f until lightly browned or put under broiler until lightly browned.
  • To serve as appetizers cut each muffin half into quarters.

CRAB ON A MUFFIN APPETIZERS



Crab on a Muffin Appetizers image

Simple, delicious, cheesy, freezes well. Can be served as an appetizer or for a luncheon, depending how you slice it. Be sure to take a copy of the recipe along, cause everyone will want a copy -- no kidding!

Provided by Aileen E

Categories     Lunch/Snacks

Time 50m

Yield 48 serving(s)

Number Of Ingredients 7

6 English muffins
1 lb crabmeat
1/3 cup butter
1 (5 ounce) jar old English cheese (by Kraft)
2 tablespoons mayonnaise
parsley (optional)
1 teaspoon Old Bay Seasoning (or crab seasoning of choice)

Steps:

  • Melt butter in skillet.
  • Add Old English cheese until all is melted.
  • Remove from heat, add mayonnaise, parsley and Old Bay.
  • Gently fold in crab meat.
  • Cut muffins in half.
  • LIGHTLY toast muffins (just until they start to toast).
  • Cut the muffins into 1/4ths, for appetizers.
  • Spread the crab/cheese mixture onto each 1/4th.
  • You may freeze at this point.
  • To cook, bake at 350°, for 20 minutes, till bubbly.
  • For luncheon, spread the mixture on the muffin half and cook as directed.

Nutrition Facts : Calories 37.8, Fat 1.7, SaturatedFat 0.9, Cholesterol 7.5, Sodium 120.3, Carbohydrate 3.3, Fiber 0.2, Sugar 0.3, Protein 2.4

CRAB MUFFIN APPETIZERS



CRAB MUFFIN APPETIZERS image

Categories     Cheese     Appetizer     Vegetarian     Quick & Easy

Yield 24-32 appetizers

Number Of Ingredients 6

1 can of crab, drained.
1 jar of Kraft Old English Cheese
1 stick of butter
1 1/2 t mayonnaise
1/2 t garlic powder
6-8 English muffin halves

Steps:

  • Mix first 5 ingredients together. Spread the mixture on the muffin halves. Freeze until hard (can be made several days ahead.) Cut each muffin half into quarters and place, cheese side up, on a baking sheet. Set oven rack about 6 inches from broiler Broil until bubbling and beginning to brown. Serve warm.

MINI CRAB CAKES



Mini Crab Cakes image

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Provided by Betty Rosbottom

Categories     Mixer     Bake     Cocktail Party     Easter     New Year's Eve     Cream Cheese     Crab     Shower     Chive     Engagement Party     Party     Bon Appétit

Yield Makes 24

Number Of Ingredients 16

8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)*
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
1 plus more for pans
Fresh chives, cut into pieces
Special Equipment
2 mini muffin pans

Steps:

  • Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
  • Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
  • Arrange crab cakes on serving platter; sprinkle with chives.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

CHEESY CRAB ENGLISH MUFFINS



Cheesy Crab English Muffins image

These hot-from-the-oven sandwiches are so good on a cool afternoon or as a quick dinner. Chopped pecans give the crab salad extra crunch.-Mary Lou Crouch, Granite Falls, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

2 packages (8 ounces each) imitation crabmeat, chopped
1 cup chopped celery
1 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped pecans
2 tablespoons finely chopped onion
6 English muffins, split and toasted
12 slices cheddar cheese

Steps:

  • In a large bowl, combine the crab, celery, mayonnaise, pimientos, pecans and onion. Spread over English muffin halves. Broil 3-4 in. from the heat for 5 minutes or until bubbly. Top with cheese slices; broil 1-2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 704 calories, Fat 53g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 1042mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

CRAB WONTON CUPS



Crab Wonton Cups image

These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 13

32 wonton wrappers
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1 large egg, room temperature
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
1 cup lump crabmeat, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet red pepper
1 cup grated Parmesan cheese
Minced chives, optional

Steps:

  • Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

IMPOSSIBLY EASY MINI CRAB CAKE PIES



Impossibly Easy Mini Crab Cake Pies image

Enjoy this impossibly easy pie made using crabmeat, veggies and Original Bisquick® mix; topped with aioli - a mild and flavorful meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

2 cans (6 oz) crabmeat, drained, flaked
1/2 teaspoon seafood seasoning
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup shredded mozzarella cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
1/2 cup mayonnaise
1/2 teaspoon seafood seasoning
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.
  • While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.

Nutrition Facts : Calories 340, Carbohydrate 12 g, Cholesterol 120 mg, Fat 4, Fiber 1 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 660 mg, Sugar 3 g, TransFat 1/2 g

ENGLISH MUFFIN CRAB APPETIZERS RECIPE - (5/5)



ENGLISH MUFFIN CRAB APPETIZERS Recipe - (5/5) image

Provided by á-47429

Number Of Ingredients 4

1 Package English Muffins
1 Jar Old English Cheese
1 can Crab Meat
1 Stick Butter

Steps:

  • Mix together Old English Cheese, crab meat and melted butter. Spread on each side of an English Muffin. Cut each side of a muffin into fourths. (total of 8) Put on a cookie sheet. Broil 6 - 8 minutes

HOT CRABMEAT & ENGLISH MUFFIN APPETIZER WEDGES



Hot Crabmeat & English Muffin Appetizer Wedges image

A creamy crabmeat salad with scallions and Worcestershire sauce makes a tasty topping for English muffins cut into wedges in this delicious hot appetizer.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 32 servings

Number Of Ingredients 8

1-1/2 cups KRAFT Shredded Cheddar Cheese
1 can (6 oz.) crabmeat, drained, flaked
1/4 cup butter or margarine, softened
1/4 cup KRAFT Real Mayo Mayonnaise
2 green onions, chopped
1/2 tsp. LEA & PERRINS Worcestershire Sauce
dash hot pepper sauce
4 English muffins, split

Steps:

  • Heat oven to 350°F.
  • Mix all ingredients except muffins until blended.
  • Spoon onto muffin halves; place on baking sheet.
  • Bake 12 to 15 min. or until heated through. Cut each into 4 wedges.

Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

MINI CRAB CAKE BITES



Mini Crab Cake Bites image

There's plenty of rich seafood flavor in this single-serve appetizer, made easy with Original Bisquick mix. Make then extra fun-and hands free-with the addition of candy-making lollipop sticks.

Provided by Stephanie Wise

Categories     Appetizer

Time 40m

Yield 24

Number Of Ingredients 10

2 cans (6 oz each) crabmeat, well drained, flaked
3/4 cup shredded Cheddar cheese (3 oz)
3/4 cup Original Bisquick™ mix
1/2 cup finely chopped green onions
1/2 cup finely chopped red, yellow or orange bell pepper
1/2 cup finely chopped celery
1/2 cup milk
2 tablespoons chopped fresh parsley
1 teaspoon seafood seasoning
2 eggs

Steps:

  • Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  • In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
  • Bake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

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