Crab Recipes Appetizers

CRAB APPETIZER NAPOLEONS

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
• Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
• Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.

13 BEST CRAB APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a crab appetizer in 30 minutes or less!

CRAB PUFFS APPETIZERS

Steps:

• Preheat oven to 400 degrees F.
• in a medium bowl combine crab, cheese, onions, Worcestershire sauce and dry mustard; mix well.
• In a large saucepan combine butter and salt; bring to a boil then remove from heat, and add flour, beating until mixture forms a ball.
• Add in eggs one at a time, beating after each.
• Blend in crab mixture, mix well.
• Drop by small teaspoonfuls onto ungreased baking sheet (at this point, puffs can be frozen on baking sheet).
• Bake 15 minutes, then reduce heat to 350 degrees F, and bake for 10 minutes more.
• Note: unbaked puffs can be frozen on a baking sheet, and transfered to plastic freezer bags; bake WITHOUT defrosting at 375 until crisp.

CRAB RANGOON

Steps:

• Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.
• Working with a few wonton wrappers at a time, lay them out and scoop about 1/2 to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
• Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
• Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an "open envelope" shape.
• Moisten the top "flap of the envelope" and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
• Continue filling and folding the wonton wrappers until you have used all of the filling.
• Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
• Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
• To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
• Serve warm with your favorite dipping sauce.

CRAB APPETIZER (MARYLAND)

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.

CRAB ARTICHOKE TOASTS

Steps:

• Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper.
• Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet.
• In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
• Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.

OUR 20+ BEST IMITATION CRAB RECIPES (+CAJUN CRAB DIP)

Steps:

• Combine all ingredients except the crab and mix until creamy and smooth.
• Fold in the crab meat.
• Place in the refrigerator to chill.

BABY BRIE CRAB APPETIZERS

Steps:

• Heat oven to 350°F.
• Trim rind from outside edge of cheese.
• Cut crosswise into 6 strips. Trim rind from each strip.
• To form 30 pieces, cut the 4 longest strips each into 6 cubes.
• Cut the 2 shortest strips each into 3 cubes.
• In small bowl, combine crab meat, mayonnaise, pimiento and shallot.
• Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 teaspoons each. Top with cheese cube.
• Bake 5 minutes or until cheese is soft and melted.
• Sprinkle with chives.

KING CRAB APPETIZERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
• Divide rolls in half and press into the prepared tartlet pans. Set aside.
• In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

CRAB APPETIZERS

Steps:

• Separate biscuits.
• Divide each biscuit into 3 parts.
• You will end up with 30 pieces.
• Place on a cookie sheet and bake 8-10 minutes.
• Spread generously with cream cheese.
• Sprinkle with seasoning salt.
• Top with crab meat.
• Top with grated cheeses.
• Sprinkle with dill.
• Bake or broil until cheese is melted.