Fire Roasted Crab Shooters Recipes

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FIRE-ROASTED CRAB SHOOTERS



Fire-Roasted Crab Shooters image

It only takes 15 minutes to create a bold new tasty appetizer you might only find in restaurants.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 8

Number Of Ingredients 10

1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1/2 cup tomato juice
1 slice (1/4 inch thick) red onion
1 tablespoon cider vinegar
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
3 drops red pepper sauce
1 small cucumber, peeled, diced (3/4 cup)
1 can (6 1/2 oz) special white crabmeat, drained (about 1 cup)
2 teaspoons coarsely chopped fresh dill weed

Steps:

  • In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.
  • Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

FIRE-ROASTED TOMATO SOUP



Fire-Roasted Tomato Soup image

This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

Provided by sweetiewoman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro, divided
1 teaspoon white sugar
¼ teaspoon red pepper flakes
½ cup heavy whipping cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
  • Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
  • Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
  • Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g

FIRE-ROASTED GARLICKY OYSTERS



Fire-Roasted Garlicky Oysters image

There's nothing like cooking over a charcoal fire, and it's essential for getting that fire-roasted flavor. When spooning the butter sauce over the oysters during grilling, some of it will hit the hot coals and cause it to flame up. Don't worry--you want that to happen. It'll give the oysters that charred taste you're aiming for.

Provided by Kardea Brown

Categories     appetizer

Time 20m

Yield 3 dozen oysters

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter
6 cloves garlic, minced
2 lemons, cut in half
Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves, coarsely chopped
3/4 cup freshly grated aged Parmesan
3/4 cup freshly grated aged Romano
3 dozen large oysters on the half-shell
1 loaf French bread, cut in half lengthwise

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, garlic, the juice from the lemons and a few pinches of salt and pepper in a medium saucepan over medium heat. Cook until the butter melts. Stir together the parsley, Parmesan and Romano in a medium bowl.
  • Arrange the oyster shells on the grill grate. Spoon the butter mixture over the oysters. Add the bread to the grill cut-side down and cook until grill marks appear, 30 seconds to 1 minute. Remove the bread from the grill. Cover the grill with the lid and cook until the oysters begin to reduce in size, 3 to 4 minutes.
  • Spoon the parsley mixture over each oyster, cover the grill and cook until the cheese is melted and the oysters are cooked to desired doneness, 30 seconds to 1 minute longer. Remove the oysters to a serving platter. Serve immediately with the bread.

CHILLED PEA SHOTS WITH SPICY CRAB



Chilled Pea Shots with Spicy Crab image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 15 servings

Number Of Ingredients 11

2 cups frozen sweet peas, run under cool water to thaw
1 (14 1/2-ounce) can vegetable broth
1/2 cup canola oil
1/2 lemon, juiced
Sea salt and freshly ground black pepper
3 tablespoons canola oil
1 tablespoon red chili paste, such as Sambal
1/2 lemon, juiced
1 cup fresh lump crab meat, picked through
1/4 bunch fresh mint leaves, chopped
Pinch sea salt

Steps:

  • Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
  • To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.

KING CRAB AND AVOCADO SHOOTERS



King Crab and Avocado Shooters image

This is a combination of King crab and avocado, what could be bad - and to top it off it is fast and healthy! Made a mistake it wasn't Saveur Magazine it was www.foodandwine.com/recipes/king-crab-and-avocado-shooters - it is from the April 2010 edition. **The computer will not allow me to post the lump crab meat (substitute) for the King crab, just know you can use it instead.Update:kcpowers reviewed the recipe and she says to use just a little aount of lemon juice and to use 5 oz glasses. :)

Provided by Manami

Categories     Crab

Time 30m

Yield 8 5 oz small glasses, 8 serving(s)

Number Of Ingredients 9

2 small Hass avocadoes, 1 cut into 1/2-inch dice 1 cut into 8 wedges
2 tablespoons heavy cream
1 tablespoon fresh lemon juice, it is best to add it a little at a time (not the bottled stuff)
1 tablespoon finely chopped cilantro
salt & freshly ground black pepper, to taste
crushed red pepper flakes, to taste (A pinch or two or three)
1/2 lb lump crabmeat, in the shell
3 tablespoons unsweetened coconut milk
1/4 teaspoon finely grated peeled fresh ginger

Steps:

  • In a shallow bowl, coarsely mash the diced avocado with a fork.
  • Add the heavy cream, lemon juice ( use it a little at a tine), and crushed red pepper flakes and mash the mixture just until combined.
  • Stir in the chopped cilantro and season generously with salt and pepper.
  • With kitchen scissors, cut the crab leg shells and pull out the crabmeat.
  • Cut the crabmeat crosswise into 1-inch pieces and shred the crab or use lump crab meat (6 oz).
  • In a small bowl, combine the coconut milk and ginger.
  • Fold in the crab and season with salt and pepper.
  • Spoon the crab and avocado into 8 (5 oz) small glasses.
  • Top each shooter with an avocado wedge and serve.
  • **Make Ahead: The shelled crabmeat can be refrigerated overnight.
  • ***Wine: the zesty 2006 Veramonte Sauvignon Blanc, made from grapes grown in the ocean breeze-cooled Casablanca Valley�arguably Chile�s premier Sauvignon Blanc region.

Nutrition Facts : Calories 128, Fat 9.6, SaturatedFat 2.9, Cholesterol 26.7, Sodium 112.7, Carbohydrate 4.5, Fiber 3, Sugar 0.2, Protein 7.4

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