KING CRAB APPETIZERS
These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.
Provided by 102183
Categories Appetizers and Snacks Pastries
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
- Divide rolls in half and press into the prepared tartlet pans. Set aside.
- In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
- Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 25.1 g, Cholesterol 40.1 mg, Fat 18 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 7.5 g, Sodium 721.2 mg, Sugar 4.3 g
MINI CRAB TARTS
Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 30 appetizers.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.
Nutrition Facts :
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
CHEESY CRAB TARTS
I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.
Provided by Peggy V.
Categories Crab
Time 40m
Yield 32 tarts, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
- In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.
Nutrition Facts : Calories 227.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 75.6, Sodium 415.8, Carbohydrate 14.2, Fiber 0.5, Sugar 0.4, Protein 11.8
CRAB TARTLETS RECIPE - (4.6/5)
Provided by ctozzi
Number Of Ingredients 8
Steps:
- Beat eggs in medium bowl until frothy. Add flour, salad dressing and milk. Stir well. Add green onion, crab and cheese. Stir to combine well. Place tart shells on un-greased baking sheet. Divide cheese mixture evenly among tart shells. Bake on lowest rack in 350°F (175 C) oven for about 40 minutes until set. Makes 60 tarts. 1 tart: 45 Calories; 3.5 g Total Fat (1.5 g Mono, 0.7 g Poly, 1.1 9 Sat); 2 g Carbohydrate
CRAB PATTIES
"I've been whipping up batches of these delicious patties for years," writes Paula Marchesi from Lenhartsville, Pennsylvania. "They're always a hit-whether I serve them for brunch, lunch or a quick dinner to friends, family or even the grandkids." TIP: For a less filling alternative, serve the patties on lettuce and top with lemon wedges and sweet pickles instead of sliced tomato.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients; stir in 2 tablespoons mayonnaise. Add crab and mix well. Shape into four patties. In a large skillet, cook patties in butter over medium heat for 3-4 minutes on each side or until golden brown. , Place the English muffins on a baking sheet. Spread with remaining mayonnaise. Top with tomato, crab patties and cheese. Broil 4 in. from the heat for 2 minutes or until cheese is melted.
Nutrition Facts :
CRAB CROQUETTES
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
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 TARTLETS
Make and share this Crab Tartlets recipe from Food.com.
Provided by Boomette
Categories Crab
Time 20m
Yield 30 tartlets, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut roughly cherry tomatoes, put on paper towels and let drain. In the meantime, in a bowl, mix mayonnaise, vinegar, terragon and tabasco. Add crabmeat and mix. Sponge up the tomatoes and add to crab mixture. (You can prepare this step in advance, cover it, and put it in the fridge until next day).
- If you want, put miniature phyllo cups on a baking sheet and heat in a preheated oven of 250 F for about 5 minutes. Put the phyllo cups in a serving plate and garnish each phyllo cups with about 1 teaspoon of crab mixture.
Nutrition Facts : Calories 72.4, Fat 5.1, SaturatedFat 0.8, Cholesterol 15.7, Sodium 328.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 4.7
DEVILED CRAB TARTLETS
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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