Crab Stick Crackers With Crab Dip Recipes
KANI SALAD
This quick, flavorful salad, popularized by Japanese restaurants in the U.S., gets a head start with already-cooked imitation crab sticks ("kani" is the Japanese word for crab). We like to make the dressing with Japanese mayo (such as Kewpie), which is richer and a little tangier and sweeter than American mayo. So add a healthy pinch of sugar and a teaspoon or two more rice vinegar if all you can find is American mayo. When choosing a mango for this recipe, pick one that is ripe but still firm -- a very ripe mango will make this dish too juicy. If you have a mandoline, you can make quick work of slicing the vegetables into long matchsticks.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings (about 1 quart)
Number Of Ingredients 9
Steps:
- Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
- Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
- Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
- To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.
HOT CRAB DIP
Reduced fat cream cheese and sour cream are the healthy key to this creamy dip. A bit of crab boil spice, hot sauce, lemon and herbs keep it fresh tasting.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
- Nutritional analysis per 1/4 cup serving (does not include crackers): Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg
BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS
This crab dip is inspired by a recipe called "ritzy dip" from the "Three Rivers Cookbook," a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.
Provided by Lidey Heuck
Categories dips and spreads, seafood, appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
- In a medium mixing bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
- In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
- Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.
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- Spicy crab sushi roll. Spicy crab sushi roll is a very popular crab stick recipe. The crab meat from the crab sticks is shredded and then seasoned with sriracha spicy mayo.
- Volcano roll. As the name suggests, this dish is renowned for its unique volcano appearance. The volcano roll is an inside-out maki roll where the nori seaweed wraps the seafood and vegetable fillings inside, leaving the sushi rice on the outside.
- Kanikama sushi nigiri. This sushi recipe is absolutely divine and is incredibly easy to make with imitation crab. Its unique taste comes down to both the vinegared rice and the thinly sliced layer of imitation crab that sits on top, then wrapped by a thin strip of nori seaweed.
- Crab salad. Crab salad is a refreshing salad that is often flavored with crab, celery, bell peppers, mayonnaise, lemon juice, and seasonings. It is incredibly simple to make, yet it’s loaded with delicious imitation crab meat, fresh vegetables, and zingy lemon juice.
- California roll. A California roll is a fresh take on traditional Japanese rice rolls. This type of maki sushi (rolled sushi) is made by rolling ingredients such as cucumber, imitation crab, and avocado in seasoned rice.
- Crab and shrimp ceviche. Ceviche generally consists of fresh raw fish mixed in spices, citrus juices, and chopped vegetables or peppers. Ceviche is well seasoned with lemon and honey for a sweet and tangy aftertaste, and as an appetizer, is mouth-wateringly delicious.
- Imitation crab soup. Imitation crab soup is the perfect dish for a cold winter’s day. Although imitation crab soup recipes differ, they often contain a chicken broth base and feature a variety of vegetables, oyster sauce, and imitation crab!
- Shrimp and imitation crab pasta. If you’re a big fan of seafood, then you really can’t go wrong with shrimp and imitation crab pasta. This recipe is rich and creamy, made with imitation crab meat, shrimp, tomatoes, and garlic while being tossed in a delicious white sauce and topped with fresh Parmesan cheese.
- Imitation crab alfredo. Keeping in line with the pasta theme, there’s nothing more indulgent than a creamy imitation crab alfredo. This pasta dish features delicious imitation crab in a creamy, parmesan sauce with garlic and parsley.
- Imitation crab cakes. There’s nothing like a golden pan-fried crab cake that is packed full of seafood flavor. Featuring panko bread crumbs and Old Bay spice, these crab cakes are a mid-week winner.
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