Creole Crab Tini Recipes

CREOLE CRAB-TINI

Steps:

• Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary.
• Toss the greens with Herb Dressing.
• Place spring greens in a Martini glass.
• Place a mound of the crabmeat on top of the tossed salad.
• Garnish with grape tomatoes and a twist of lemon on the rim of the glass.

CREOLE CRAB BURGER

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 AND CRAWFISH CAKES

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

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 CORN AND CRAB HAND PIES WITH ENDIVE SLAW AND COMEBACK SAUCE

Steps:

• For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
• For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
• Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
• Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
• Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
• Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
• For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
• To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.

CREOLE CRAB CAKES

Steps:

• Cook Celery, Peppers & Onions until tender.
• Let cool.
• Mix the remaining ingredients adding cooled vegetables.
• Shape into 10 Patties or cakes and fry the cakes in 3 tablespoons of oil for 3-5 minutes or until crispy.
• Serve with tarter or cocktail sauce.

CREOLE CRAB BURGERS

Steps:

• Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
• Assemble burgers with buns and accompaniments.

CREOLE CRAB CAKES

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.

CREOLE CRAB MINI CUPCAKES

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.

CREOLE CRAB AND CORN CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
• Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
• Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
• Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
• Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
• Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
• Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

CREOLE CRAB-STUFFED MUSHROOMS

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.