Curried Swiss Crab Bites Recipes

CRAB SWISS BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
• Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
• Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

CHEESY CRAB BITES

Steps:

• Pour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.
• Combine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.
• On a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.
• Preheat the vegetable oil to 350 degrees F and line a plate with paper towels.
• Working in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.
• Garnish with fresh parsley.

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
• Yield: about 1 cup

SWISS CRAB CASSEROLE

Steps:

• In skillet, melt butter and lightly saute celery, onion, and green bell pepper.
• Remove from heat and blend in flour.
• Dissolve bouillon cubes in boiling water.
• Add to skillet and bring to boil, stirring constantly.
• Cook sauce over medium heat for about 2 minutes or until slightly thickened.
• Lightly toss remaining ingredients except buttered crumbs and 1/2 c. shredded swiss cheese in crockpot.
• Add sauce; stir lightly to blend.
• Cover and cook on high for 3 to 5 hours.
• Pour contents of crockpot into shallow heatproof serving dish.
• Cover with buttered bread crumbs and sprinkle with 1/2 c.shredded cheese.
• Set under broiler until cheese is melted and bread crumbs are crunchy brown.

CURRIED CRAB SPREAD

Steps:

• In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.

CURRY CRAB TOAST

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
• Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
• Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.