Cranberry Crab Meat And Cream Cheese Appetizers Recipes

CRANBERRY, CRAB MEAT AND CREAM CHEESE APPETIZERS

Steps:

• Preheat oven to 375ºF. Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.

CRANBERRY, CRAB & CREAM CHEESE BITES

Steps:

• Preheat oven to 375 degrees F.
• Place cranberry sauce in a small mixing bowl and beat with a wire whisk until smooth.
• Combine cream cheese, crab meat and green onion in a small mixing bowl.
• Fill each shell with about 1 teaspoon of the cream cheese mixture.
• Top with 1/2 teaspoon cranberry sauce.
• Bake for 10 minutes or until heated through.
• Enjoy!

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CRANBERRY, CRAB MEAT AND CREAM CHEESE APPETIZERS

Steps:

• Preheat oven to 375ºF. Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.
• Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with 1/2 teaspoon cranberry sauce.
• Bake for 10 minutes or until heated through.

CRABMEAT-CHEESE APPETIZERS

Steps:

• In a large bowl, combine the cheese spread, Miracle Whip, lemon juice, white part of onion and crabmeat. Remove crescent rolls from tube; do not unroll. , Cut each section into 12 slices. Place slices on ungreased baking sheet. Divide crab mixture over 24 crescent roll slices. Sprinkle with green onion tops and paprika. , Bake at 375° for 10-12 minutes or until puffed and lightly browned on bottom. Serve immediately.

CRANBERRY-CRAB RANGOON

Steps:

• In a sauté pan coated lightly with oil over high heat, sauté onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent or until liquid is absorbed. Check again for seasoning. (When cool, you can transfer to a container and store in fridge for up to two weeks.)
• In a large bowl, mix crab, cream cheese, cooled cranberry mixture and chives. Season with kosher salt and freshly ground black pepper and check for flavor.
• Lay out 4 to 6 skins, lightly brush the edges with egg wash and place a small mound of the mix in the middle. Top with second skin and press firmly to seal. This is very important so the rangoons do not burst and leak. Repeat until filling is gone. Preheat a large sauté pan coated with 1/4-inch of oil over medium-high heat. Add as many rangoons as pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown. Transfer rangoons to plate lined with paper towels. Arrange on platter and garnish with dollops of cranberry-mixture and reserved chives.
• Serve with [dim sum dipper and cranberry-teriyaki glaze .](/recipes/food/views/236607)