CREOLE CRAB BURGER
Provided by Food Network Kitchen
Yield 1 burger
Number Of Ingredients 0
Steps:
- Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablespoon each Creole mustard, lemon juice and honey; season with cayenne and salt. Fry your favorite crab cakes. Serve on rolls with the Creole slaw.
CREOLE CRAB MINI CUPCAKES
There's plenty of crab cake recipes here but I saw this one in a womans day magazine and the presentation is so cute I've got to save it. These are a such cute made in mini muffin tins and "frosted" with a lemony cream cheese. What a cute and yummy sounding idea for an appy table. In ingrediants I didn't know how to put 1/3 cup of mixed celery, onion & red pepper so it's listed with onion.
Provided by Bonnie G 2
Categories Crab
Time 39m
Yield 20 min cupcakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
- Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
- In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
- Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
- In a large bowl, whisk together egg, milk and sour cream.
- When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
- Stir in vegatables and all melted butter from the pan, do not overmix.
- Fold in crabmeat just until evenly distributed.
- Spoon heaping tablespoon batter into each muffin cup.
- You should fill 20 cups.
- Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
- Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
- Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
- Bring to room temp or warm for a minute or so in oven before frosting.
- To make frosting:
- In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
- Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.
Nutrition Facts : Calories 67.8, Fat 3.8, SaturatedFat 2.2, Cholesterol 24.7, Sodium 145.8, Carbohydrate 5.1, Fiber 0.3, Sugar 0.6, Protein 3.4
CREOLE CRABCAKES
Steps:
- Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
- Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
- Puree all ingredients in a blender.
- Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.
CREOLE CRAB CAKES
We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.
Provided by gailanng
Categories Crab
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
- Coat with flour or breadcrumbs. Chill at least 1 hour.
- Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.
Nutrition Facts : Calories 317.1, Fat 21, SaturatedFat 11, Cholesterol 107.8, Sodium 980.6, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 17.5
CREOLE CRAB-STUFFED MUSHROOMS
Old Bay® and Creole seasoning elevate this crab and cream cheese filling to another level. Great party food!
Provided by amydawn319
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
- Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
- Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
- Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
- Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 4 g, Cholesterol 35.4 mg, Fat 10.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 267.4 mg, Sugar 0.4 g
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