Crab Spread With Benne Seed Wafers Recipes

BENNE WAFERS

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• To toast the sesame seeds, spread them in a rimmed baking sheet in a single layer and bake until golden brown, 8 to 10 minutes. Set aside to cool and leave the oven on.
• Meanwhile, place the brown sugar and butter in a large bowl. Beat with a mixer or a stand mixer fitted with the whisk attachment on medium speed until light and fluffy, scraping the sides of the bowl as needed, 3 to 5 minutes. Add the egg and vanilla and beat until combined. Add the flour, baking powder, and salt and beat on low speed until thoroughly combined. The dough will be wet and sticky. Fold in the toasted sesame seeds with a rubber spatula.
• Using a teaspoon, scoop and drop balls of the dough onto the baking sheets, spacing them 2 inches apart. (They will spread a lot.) You should end up with about 24 balls per sheet. Bake until the edges of the wafers are golden brown, 8 to 10 minutes. Let cool completely.

CRAB SPREAD WITH BENNE-SEED WAFERS

Steps:

• Finely chop scallions and mince garlic. Pick over crab meat to remove any bits of shell and cartilage. In a bowl stir together cream cheese and sour cream until smooth and stir in all ingredients except crab until combined well. Stir in crab until just combined. Chill crab spread, covered, at least 8 hours and up to 1 day to develop flavors.
• Serve crab spread with benne-seed wafers or other crackers.

CRAB SPREAD

Steps:

• Whip cream cheese with mixer.
• Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
• Spread evenly on a serving platter.
• Spread 1/2 bottle chili sauce over the cream cheese mixture.
• Flake drained crabmeat over the top.
• Sprinkle with dried parley flakes.
• Serve with Frito scoops or with crackers as a spread.

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

BENNE WAFERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.
• In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
• Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
• Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.

CRAB SPREAD I

Steps:

• Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

BENNE SEED WAFERS

Steps:

• Preheat oven to 350°. Place sesame seeds on an ungreased baking sheet. Bake until fragrant and lightly browned, 10-15 minutes; cool., Reduce oven temperature to 300°. In a large bowl, beat brown sugar and butter until crumbly. Beat in egg and vanilla extract. In a small bowl, whisk together flour, salt and baking powder. Gradually beat into sugar mixture. Add cooled sesame seeds and stir to combine., Roll level teaspoons into balls. Place 2 in. apart onto parchment-lined baking sheets. Reduce oven temperature to 275°; bake until set but still soft, 18-20 minutes. Cool on pan 5 minutes before removing to a wire rack to cool completely. , For optional chocolate drizzle, in a large microwave-safe bowl, melt chocolate, uncovered, at 50% power until melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Add shortening and stir until melted. Drizzle over cookies; let stand until set.

BENNE CHEESE WAFERS

Steps:

• Heat the oven to 350 degrees.
• Spread the sesame seeds on a baking sheet. Bake them for five minutes, stirring occasionally, until they are toasted golden but not brown. Transfer to a bowl and cool.
• Using a wooden spoon, beat the butter and cheese together in a bowl until they are well blended. Blend in the Worcestershire sauce. In another bowl, stir together the flour, cayenne, mustard, salt and sesame seeds. Gradually stir into the butter mixture to make a stiff dough, then knead to blend all the ingredients evenly.
• Pinch off small pieces of dough and roll them into marble-sized balls. Place them about an inch apart on ungreased baking sheets. Flatten with the tines of a fork in a crisscross pattern.
• Bake them for 12 minutes, or until they are crisp but not brown. Cool on racks. Store in airtight container.

BENNE-SEED WAFERS

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan spread seeds evenly and toast in middle of oven, stirring occasionally, until golden, about 8 minutes. Cool seeds.
• Into a bowl sift together flour, baking powder, and table salt. With your fingertips or a pastry blender blend in lard or shortening until mixture resembles coarse meal. Add seeds and milk, stirring until a soft dough is formed. Divide dough in half. Keeping remaining piece of dough wrapped in plastic wrap, roll out 1 piece between sheets of plastic wrap to 1/8 inch thick (about an 8 1/2-inch square) and remove top sheet of plastic wrap. With a sharp knife cut dough into 1 1/2-inch squares, reserving scraps. Peel squares off plastic wrap and arrange about 1/2 inch apart on ungreased baking sheets. Roll out and cut remaining piece of dough in same manner. Reroll reserved scraps and cut in same manner.
• Bake wafers in batches in middle of oven until pale golden, 12 to 15 minutes. Sprinkle wafers with coarse salt and transfer to a rack to cool. Wafers may be made 1 week ahead and kept in an airtight container at cool room temperature.

BENNE SEED WAFERS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, beat together 2 eggs and oil until frothy. In another bowl, combine flour, salt, baking powder, sugar, and sesame seeds. Mix into egg mixture. Add extra flour if needed to make a stiff dough; it shouldn't be sticky.
• Roll out dough on a lightly floured board as thinly as possible. Using a 3-inch-round biscuit cutter, cut into circles. Arrange on a greased or parchment-lined baking sheet. In a small bowl, whisk together 1 egg and 1 tablespoon water to make egg wash. Brush wafers lightly with egg wash. Poke holes all over crackers with a fork, making sure the holes go all the way through.
• Bake for 10 minutes, or until brown around edges. Turn over, and bake until golden brown and crisp, about 4 minutes. Let cool; store in an airtight container.

BENNE SEED WAFERS

Steps:

• Toast your sesame seeds and let cool.
• Cream the butter and sugar, adding beaten egg, then the flour that has bee sifted with salt and baking powder. Add the vanilla and Sesame seeds.
• Drop by teaspoonfuls on greased cookie sheet.
• Bake in preheated 325°F oven.
• Allow to cool one minute before removing them from the cookie sheet and place on cooling rack.
• This makes a transparent cookie wafer.