Gourmet Crab Ring Recipes

GOURMET CRAB RING

Gourmet Crab Ring image

Sherry, seasoned salt, parsley and pimientos add flavor and color to this appetizer spread made with cream cheese, crabmeat and unflavored gelatin.

Provided by My Food and Family

Categories Meal Recipes

Time 4h20m

Yield Makes 24 servings, 2 Tbps. each.

Number Of Ingredients 9

Ingredients

1 tsp. KNOX Unflavored Gelatine
1/4 cup cold water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. dry sherry
1/4 tsp. seasoned salt
1/8 tsp. ground black pepper
1 can (6 oz.) crabmeat, drained, flaked
1 jar (2 oz.) diced pimentos, drained
1/4 cup chopped fresh parsley, divided

Steps:

Sprinkle gelatine over water in small saucepan; let stand 2 minutes to soften. Cook on low heat until gelatine is completely dissolved, stirring constantly. Pour into large bowl of electric mixer.
Add cream cheese; beat on low speed until well blended. Add sherry, seasoned salt and pepper; mix well. Stir in crabmeat, pimientos and 2 Tbsp. of the parsley.
Pour into 3-cup ring mold. Refrigerate 4 hours or until set. Unmold onto serving platter. Sprinkle with remaining 2 Tbsp. parsley.

Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

GRANDMA'S OLD FASHIONED CRAB CAKE ROLL

Grandma's Old Fashioned Crab Cake Roll image

Provided by Food Network

Categories main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 32

Ingredients

4 large garlic cloves, minced
6 tablespoons olive oil
1/4 cup diced onion
1/3 cup diced scallions
1/2 cup diced celery
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
2 tablespoons white wine
1 pound lump crabmeat, drained
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
2 tablespoons lemon juice
2 eggs, lightly beaten
2 tablespoons chopped parsley leaves
2 teaspoons Dijon mustard
1 teaspoon seafood seasoning (recommended: Old Bay Seasoning)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 hamburger buns
Tomato, sliced for garnish
Lettuce, for garnish
1 lemon, cut into wedges for garnish
2 cups Remoulade sauce, recipe follows
2 cups mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper

Steps:

In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.

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