Crabphyllotarts Recipes

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CRAB PHYLLO CUPS



Crab Phyllo Cups image

I always like a little extra chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 5

1/2 cup reduced-fat spreadable garden vegetable cream cheese
1/2 teaspoon seafood seasoning
3/4 cup lump crabmeat, drained
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
5 tablespoons chili sauce

Steps:

  • In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

PHYLLO CRAB CUPS



Phyllo Crab Cups image

These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika

Steps:

  • In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CRAB TATER TOTS



Crab Tater Tots image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 25m

Yield 35 Tater Tots

Number Of Ingredients 8

2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 large egg
1 cup mashed potatoes
Canola oil, for deep-frying
1/2 pound lump crab meat
Panko bread crumbs, for breading
Kosher salt

Steps:

  • In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.
  • Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees F.
  • While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.) Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt.

PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
  • Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

CRAB ROLLS



Crab Rolls image

Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Kosher salt
1/4 teaspoon Old Bay seasoning, plus more for serving
1/8 teaspoon cayenne pepper
1 pound jumbo lump crabmeat, drained and picked over
6 tablespoons melted unsalted butter
6 top-split buns
1 head butter lettuce (such as Boston), leaves separated, for serving
Chopped fresh chives and potato chips, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
  • Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

CRAB CROQUETTES



Crab Croquettes image

A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 22

1 ripe mango, peeled and roughly chopped
1 small shallot, roughly chopped
1/2 jalapeno chile, seeded and roughly chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch of sugar
2 tablespoons extra-virgin olive oil
2 tablespoons ghee
1 medium shallot, minced
2 tablespoons minced red bell pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
3 tablespoons strained plain whole-milk Greek yogurt
1/2 pound fresh lump crabmeat
1 quart safflower oil
1 cup unbleached all-purpose flour
2 large eggs, beaten
2 cups panko (or dry breadcrumbs)

Steps:

  • Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.
  • Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.
  • Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.
  • In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.
  • Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.

CRAB PHYLLO TARTS



Crab Phyllo Tarts image

I love these - they are easy to make and disappear when you put them out! From my Breast Wishes cookbook, supporting breast cancer research! I usually add an extra green onion... I've also made my own little tart shells using phyllo dough and mini muffin tins

Provided by Cadillacgirl

Categories     Crab

Time 25m

Yield 45 tarts

Number Of Ingredients 10

3 (2 ounce) packages of mini phyllo tart shells
1/2 cup swiss cheese, shredded
2 eggs
1/3 cup mayonnaise
1/4 cup light cream
1 green onion
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 (314 g) can crab, drained, flaked, cartilage removed

Steps:

  • Place tart shells on an ungreased baking sheet and sprinkle cheese into each shell.
  • In a mixing bowl, combine remaining ingredients and spoon about a teaspoonful into each tart shell.
  • Bake at 375 F for 18-20 minutes or until pastry is browned and serve warm!

Nutrition Facts : Calories 23.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 14.8, Sodium 51.9, Carbohydrate 0.6, Sugar 0.1, Protein 1.9

SAVORY SEAFOOD PHYLLO TARTS



Savory Seafood Phyllo Tarts image

This is a great savory recipe to use whatever seafood left overs that you have available. Can be used as a hearty appetizer or serve a few for a meal. Makes 12 muffin sized tarts.

Provided by foxgang1

Categories     Savory

Time 50m

Yield 12 tarts, 6-12 serving(s)

Number Of Ingredients 11

12 phyllo pastry sheets
1/4 cup melted butter
1 (8 ounce) package cream cheese, softened
3/4 cup seafood, can use good quality canned seafood drained
2 tablespoons finely chopped onions
2 eggs
1/3 cup half-and-half
1/4 cup parmesan cheese
1/2 teaspoon all purpose Greek seasoning
garlic powder
ceyenne pepper

Steps:

  • Preheat oven to 350°F Spray or grease a muffin pan.
  • For Filling:.
  • Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients.
  • For Dough:.
  • Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter.
  • Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well.
  • Butter, stack, and cut remaining 6 pieces of dough.
  • Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.

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