Crab Spirals With Lemon Dill Recipes

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CRAB WITH DILL ON CAYENNE TOASTS



Crab with Dill on Cayenne Toasts image

Categories     Shellfish     Appetizer     Bake     Cocktail Party     Mayonnaise     Crab     Winter     Sour Cream     Dill     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 24 canapés

Number Of Ingredients 13

For toasts
6 slices firm white sandwich bread
3 tablespoons unsalted butter
1/8 teaspoon cayenne
1/4 teaspoon salt
For crab
6 ounces jumbo lump crab meat
1 tablespoon minced shallot
1 tablespoon chopped fresh dill leaves
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice
Garnish: 24 fresh dill sprigs

Steps:

  • Make toasts:
  • Preheat oven to 350°F.
  • Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
  • Make crab:
  • Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
  • Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.

CRAB CAKES WITH LEMON DILL SAUCE



Crab Cakes with Lemon Dill Sauce image

Yield serves 4

Number Of Ingredients 21

3 tablespoons butter
1 reen onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 clove garlic, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
Cayenne pepper
1 cup breadcrumbs
1 egg
1/2 teaspoon minced fresh parsley
1 pound white or claw crabmeat, picked free of any bits of shell
1/4 cup grated Parmesan
2 tablespoons vegetable oil
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill
1 tablespoon minced fresh parsley
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 small garlic clove, minced
(about 1 1/2 cups)

Steps:

  • Melt 1 tablespoon of the butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic in the butter until the pepper is limp, about 3 minutes. Add the cream, mustard, and cayenne to taste, and mix well. Add 1/2 cup of the breadcrumbs, the egg, and the parsley, and mix well. Gently fold in the crabmeat.
  • Form the mixture into 8 patties, about 1/2 inch thick. Combine the remaining 1/2 cup breadcrumbs and the Parmesan in a bowl; pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
  • Combine the oil and the remaining 2 tablespoons of butter in the skillet. Sauté the crab cakes in the hot oil-butter mixture for about 3 minutes on each side, or until golden brown. Or, place the crab cakes on a baking sheet, drizzle with the oil and butter mixture, and bake at 400 degrees for 7 to 10 minutes, turning once.
  • Spoon a dollop of Lemon Dill Sauce alongside each crab cake, and serve the remaining sauce separately.
  • Combine all the ingredients in a bowl and stir well. Refrigerate until chilled; the sauce will thicken as it chills.

CRAB SPIRALS WITH LEMON & DILL



Crab Spirals With Lemon & Dill image

If you can find "Crab Delights" by Clover Leaf, they are delicious. If not, roll loose crab to form a leg. Imitation crab may be used to sub. (Chill time is under cook time).

Provided by Derf2440

Categories     Lunch/Snacks

Time 2h10m

Yield 32 serving(s)

Number Of Ingredients 7

1 (8 ounce) package spreadable light cream cheese
2 tablespoons chopped green onions
1 1/2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon pepper
32 inches spinach tortillas (wraps)
1 (227 g) package clover leaf crab delights imitation crabmeat, leg style (or if not available, about 227g any crab well drained)

Steps:

  • Combine cream cheese, green onion, dill, lemon juice and pepper, mix well.
  • Spread evenly over spinach wrap.
  • Place 2 crab legs, end to end, on each wrap, roll up tightly to enclose crab.
  • Wrap in plastic wrap.
  • Refrigerate 2 hours or overnight.
  • Remove plastic wrap; slice into 1 inch pieces.
  • If using loose crab, be sure it is well drained, dry with paper towel.
  • Place it in wrap to form a leg.

Nutrition Facts : Calories 26, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.8, Sodium 88, Carbohydrate 1, Protein 1.6

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