CRAB TOAST
If you prefer casual dining in the summer, try this scrumptious entree that's crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside., In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat., In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells., Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 571 calories, Fat 23g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 1290mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
BAKED CRABCAKES WITH OLD BAY REMOULADE
Steps:
- Preheat the oven to 400 degrees F.
- For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
- For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
- Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
TOASTY CRAB APPETIZERS
This recipe is courtisy of David Buzanko, from a Yahoo site. I haven't tried it yet, just keeping here for safety.
Provided by Evelyn L Jepson
Categories Crab
Time 45m
Yield 32 36, 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove cartilage from cooked crabmeat.
- Combine mayonnaise, mustard, lemon juice and crabmeat.
- Toast bread, then cut off the crusts.
- Spread crabmeat mixture on each slice of toast.
- Combine cheese and crumbs.
- Sprinkle cheese mixture on top of crabmeat.
- Cut slices into 6 pieces, each.
- Place on a broiler pan 3" from heat.
- Broil for 2 minutes until brown.
Nutrition Facts : Calories 782.4, Fat 19.6, SaturatedFat 4.5, Cholesterol 111.6, Sodium 3438.9, Carbohydrate 89.8, Fiber 4.3, Sugar 9.4, Protein 58.4
CRABMEAT TOASTS
Steps:
- Stir together crabmeat, chives, parsley, celery leaves (if desired), and lemon juice. Season with salt and pepper.
- Top toasts with crabmeat mixture, and serve with soup.
CRAB, LIME & CHILLI TOASTS
A simple, stylish canapé that takes just minutes to prepare
Provided by Jennifer Joyce
Categories Canapes, Dinner
Time 15m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
- Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium
OLD ENGLISH CRAB-CHEESE MELTAWAYS
These delicious appetizers are a fabulous way to start any party and can be prepared anytime in advance and frozen--then broiled from frozen to serve!
Provided by joearbeely
Categories < 30 Mins
Time 30m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 7
Steps:
- Place muffin pieces on 2 cookie tins. Rinse and drain crab meat; drain well. Mix crab with butter, cheese, salts and mayonnaise. Mix well and spread on muffin pieces. You must freeze for at least 30 minutes or longer before broiling. Broil until puffed, bubbly and slightly golden brown. Serve hot.
Nutrition Facts : Calories 39.1, Fat 2.3, SaturatedFat 1.3, Cholesterol 7, Sodium 81.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.3, Protein 1.4
CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
- Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
- For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
- Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.
SOFT-SHELL CRAB TOAST
Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.
Provided by Melissa Clark
Categories quick, appetizer, main course
Time 20m
Yield 6 appetizer servings, or 3 main course servings
Number Of Ingredients 11
Steps:
- In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
- Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
- Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
- Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY CRAB TOAST CUPS
Seafood lovers are sure to enjoy these golden brown toasts filled with a creamy crab sauce. Using a muffin pan makes it easy to shape the rolled-out bread into little cups. -Valerie Schroder, Cobourg, Ontario
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown., For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened., Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.
Nutrition Facts :
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5/5 (2)Category Crab RecipesCuisine British RecipesCalories 89 per serving
- Heat the oven to 200°C/fan180°C/ gas 6 and put a baking sheet inside to heat up. Using a 3cm cookie cutter, stamp out 18 circles from the bread. Flatten slightly, brush with oil, then toast in the oven for about 5 minutes or until golden and crisp.
- Stone and peel the avocado, then mash with the zest and juice of 1⁄2 lemon, the crab, chilli, mayo and coriander. Season to taste, then add more lemon juice if it’s too rich.
- Prepare the mini toasts up to 48 hours in advance, then keep them in an airtight container. Make the crab mix and keep covered in the fridge 1-2 hours beforehand but no more. Bring to room temperature to serve. Top the toasts with the crab mixture and a sprig of coriander.
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