Crab Tartlets Steph Recipes

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CRAB CAKES



Crab Cakes image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 26 mini crab cakes; 6 to 8 servings

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

  • Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
  • Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

TAMALE TART WITH ROASTED GARLIC CUSTARD AND GULF CRABMEAT



Tamale Tart with Roasted Garlic Custard and Gulf Crabmeat image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 23

3 cups heavy cream
3 tablespoons pureed roasted garlic
4 egg yolks
2 teaspoons salt
1/4 teaspoons freshly ground white pepper
1 large red bell pepper, seeded and coarsely chopped
2 cups masa harina
1/4 cup yellow cornmeal
1/4 teaspoon cayenne powder
2 teaspoons ground cumin
2 tablespoons salt
6 tablespoons (3 ounces) vegetable shortening, at room temperature
6 tablespoons ancho chili puree
2 cups water
2 tablespoons olive oil
1/2 small onion, finely chopped
10 ounces fresh lump crabmeat, preferably from the Gulf Coast, picked over
1/4 cup blanched, peeled, seeded and diced red tomato
1/4 cup blanched, peeled, seeded and diced yellow tomato
2 tablespoons chopped fresh cilantro leaves
1 serrano chile, seeded and minced
2 tablespoons freshly squeezed lime juice
Salt

Steps:

  • For the garlic custard: Bring the cream to a boil in a medium saucepan over medium heat. Lower the heat and then simmer until liquid is reduced to 1 cup plus 2 tablespoons. Whisk in the roasted garlic. In a mixing bowl, whisk the egg yolks lightly while drizzling in the cream mixture, and season with salt and pepper. Cover and set aside to cool.
  • For the tamale tart: In a small saucepan, steam the red bell pepper over boiling water until soft, about 10 minutes. Drain and transfer to a blender or food processor; blend until smooth. You should have about 3/4 cup puree; if necessary, add a little water to make up the quantity.
  • In a medium bowl, combine the masa harina, cornmeal, cayenne, cumin and salt. In a large bowl, using an electric mixer at medium speed, whip the shortening until light and fluffy.
  • Gradually beat the dry ingredients into the shortening to form a smooth dough. Beat in the ancho chili puree and the red bell pepper puree. Form the dough into a disk and pat into a 9-inch tart pan with a removable bottom, pressing the dough evenly over the bottom and up the sides. Fill the tart pan with the reserved garlic custard and cover with plastic wrap.
  • Place a round metal cooling rack inside a wok and pour in the water; the rack should fit at least 3 inches above the water. Bring the water to a boil over high heat, then turn off the heat. Place the wrapped tart pan on the rack and reheat the water until it boils again. Lower the heat to simmer, cover the wok, and steam until the custard is set but still trembles slightly, 25 to 30 minutes. Using pot holders, carefully lift the tart pan off the rack. Remove the plastic wrap and the sides of the tart pan. Transfer to a serving platter.
  • For the crabmeat: In a large non-reactive skillet, heat the olive oil over high heat until lightly smoking. Add the onion and cook, stirring for 1 minute. Stir in the crabmeat, tomatoes, cilantro, serrano and lime juice, and cook until warmed through, about 2 minutes. Season with salt. Using a slotted spoon, cover the top of the tart with the crab mixture. Cut the tart into wedges and serve warm.

CRAB CRESCENTS



Crab Crescents image

This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! -Stephanie Howard, Oakland, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 3

1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons prepared pesto
1/2 cup fresh crabmeat

Steps:

  • Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CRAB TARTLETS



Crab Tartlets image

Every time I serve these tiny tasty tarts, I'm asked for the recipe. Holiday guests of all ages gobble them up! I've found that finely chopped leftover ham makes a handy substitute for the crab.

Provided by Allrecipes Member

Time 35m

Yield 22

Number Of Ingredients 10

3 (2.1 ounce) packages frozen miniature phyllo tart shells
½ cup shredded Swiss cheese
2 large eggs eggs
⅓ cup mayonnaise
¼ cup half-and-half cream
1 green onion, finely chopped
¼ teaspoon salt
¼ teaspoon ground mustard
⅛ teaspoon pepper
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

Steps:

  • Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.5 g, Cholesterol 28.2 mg, Fat 6.2 g, Fiber 0 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 99.1 mg, Sugar 0.1 g

CRAB TARTLETS



Crab Tartlets image

Every time I serve these tiny tasty tarts, I'm asked for the recipe. Holiday guests of all ages gobble them up! I've found that finely chopped leftover ham makes a handy substitute for the crab.

Provided by Allrecipes Member

Time 35m

Yield 22

Number Of Ingredients 10

3 (2.1 ounce) packages frozen miniature phyllo tart shells
½ cup shredded Swiss cheese
2 large eggs eggs
⅓ cup mayonnaise
¼ cup half-and-half cream
1 green onion, finely chopped
¼ teaspoon salt
¼ teaspoon ground mustard
⅛ teaspoon pepper
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

Steps:

  • Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.5 g, Cholesterol 28.2 mg, Fat 6.2 g, Fiber 0 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 99.1 mg, Sugar 0.1 g

DEVILED CRAB TARTLETS



Deviled Crab Tartlets image

Encased in melt-in-the mouth pastry, succulent crab meat is given a mild spicy kick.

Provided by anastasiab97

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Sift the flour and a pinch of salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and 1-2tbsp cold water, and stir to bring the mixture together. Knead briefly on a floured work surface and wrap in clingfilm. Chill in the fridge for 30 minutes.
  • To make the filling, heat the knob of butter in a large frying pan and add the onion. Cook gently for about 4-5 minutes until softened, then pour in the sherry and simmer for 2 minutes. Add the vinegar and Worcestershire sauce and simmer for another minute. Stir in the mustard and cayenne pepper, remove from the heat and leave to cool.
  • Heat the oven to 190C (170C fan). Roll out the pastry and use to line 6 tartlet tins (10cm diameter).line with baking paper and baking beans and blind bake for 15 minutes. Remove the paper and beans.
  • Scoop the crab meat from the shells into a bowl and briefly mix. Beat together the egg and cream, then fold in the onion mixture and crab meat. Spoon into the pastry cases and bake for 15-20 minutes, until just set.

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