Diggs Crab Muffins Recipe Recipe For Potato

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CRAB DELIGHTS



Crab Delights image

Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!

Provided by Ellen Chirichella

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 9

Number Of Ingredients 7

1 (6 ounce) can crab meat, drained
5 ounces sharp processed cheese spread
¼ cup butter, softened
2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh parsley
6 English muffins, split in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 18.3 g, Cholesterol 39.9 mg, Fat 11.7 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6 g, Sodium 567.3 mg, Sugar 1.4 g

CRAB MUFFINS



Crab Muffins image

SOURCE: KATHY STERLING . Kathy's family owned and operated a crab processing business on the eastern shore of Maryland. Cooking time include time in the freezer. Edit 04/18/09 I found out 2 days ago Kathy died of advanced breast cancer ( it had gone into her bones ). Ladies do not ignore the symptoms. If you make this recipe keep Kathy in mind as you do please. Kathy gave me this recipe in 1987.

Provided by Chef Shadows

Categories     Crab

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

4 English muffins, split with a fork
6 ounces crabmeat, drained (fresh or canned)
8 ounces Kraft Old English cheese spread
2 tablespoons mayonnaise
3/8 cup butter
1/2 teaspoon garlic salt

Steps:

  • Soften cheese and butter; mix all ingredients together.
  • Spread mixture on muffin halves.
  • Freeze at least 30 minutes.
  • Bake at 325f until lightly browned or put under broiler until lightly browned.
  • To serve as appetizers cut each muffin half into quarters.

CRAB MUFFINS



Crab Muffins image

This is how "savoury" is defined in Miller's Old English Dictionary. This is a marvelous meeting of Maryland and British cuisines. They can easily be made ahead of time. Serve them as appetizers or for brunch.

Provided by Millereg

Categories     Breakfast

Time 40m

Yield 10-20 serving(s)

Number Of Ingredients 12

1 lb backfin crab meat
1/2 lb unsalted butter
2 teaspoons garlic powder
2 teaspoons Lawry's Seasoned Salt
3 tablespoons mayonnaise
10 English muffins, split
1/2 lb sharp cheddar cheese, shredded
1 teaspoon British ale or 1 teaspoon strong beer
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 cup pecans, toasted and finely chopped
1/2 cup fresh parsley, finely chopped or 3 tablespoons dried parsley

Steps:

  • ---To Make The Cheddar Spread---.
  • Place cheeses in food processor or blender, process until smooth.
  • Gradually add ale, mustard and cayenne pepper.
  • If mixture is soft, refrigerate until firm enough to hold shape.
  • Mould into a disc shape (a sphere or ball).
  • Combine pecans and parsley.
  • Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
  • ---To Make The Crab Muffins---.
  • Preheat broiler.
  • In a medium bowl, blend butter, cheese spread, garlic powder, seasoned salt, and mayonnaise until creamy.
  • Gently fold in crabmeat.
  • Spread mixture onto English muffin halves.
  • Broil until puffed, bubbly, and slightly golden brown.
  • If you are preparing these ahead of time, freeze on cookie sheets before broiling.
  • Once frozen, store in plastic bags until ready to use.

Nutrition Facts : Calories 465.2, Fat 31.4, SaturatedFat 17.3, Cholesterol 108.1, Sodium 485.3, Carbohydrate 27, Fiber 2.7, Sugar 2.4, Protein 19.9

CRAB MASHED POTATOES



Crab Mashed Potatoes image

This makes a rich, indulgent side dish, perfect for the holidays or any entertaining opportunity.

Provided by Donna B McClure

Categories     Mashed Potatoes

Time 50m

Yield 16

Number Of Ingredients 13

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
¼ cup kosher salt
1 (8 ounce) package cream cheese, softened
1 cup Greek yogurt
1 cup buttermilk
1 stick butter, cut into pieces
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon garlic powder
1 teaspoon onion powder
salt and ground black pepper to taste
2 pounds lump crabmeat
1 ½ cups shredded Cheddar-Monterey Jack cheese
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
  • Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
  • Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
  • Top with chives just before serving.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 28.3 g, Cholesterol 86.6 mg, Fat 15.9 g, Fiber 2.3 g, Protein 20.3 g, SaturatedFat 9.8 g, Sodium 1879.6 mg, Sugar 1.4 g

COASTAL CAROLINA MUFFIN-TIN FRITTATAS



Coastal Carolina Muffin-Tin Frittatas image

Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon seafood seasoning
1-1/3 cups refrigerated shredded hash brown potatoes
1 cup smoked sausage, chopped
1 can (8 ounces) jumbo lump crabmeat, drained
1/4 cup chopped roasted sweet red peppers
6 large eggs
1/2 cup heavy whipping cream
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon salt
6 bacon strips, cooked and crumbled
1/4 cup thinly sliced green onions

Steps:

  • Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

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