Mexican Crab And Cheese Croustades Recipes

WARM MEXICAN CRAB DIP

Steps:

• 1. Pre-heat oven to 350°F. Lightly oil a shallow 1½ quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ½ cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips.

MEXICAN CRAB AND CHEESE CROUSTADES

Steps:

• Combine all filling ingredients in a mixing bowl. Set aside. If using a baguette instead of pre toasted croustades, bake the bread slices in
• oven at 250 degrees in single layer for 10 to 15 minutes. Cool.
• Mound about 1 tablespoon of the filling on toasted baguettes slices. If serving right away, bake at 425 degrees F. for 8 to 10 minutes.
• To freeze: Place prepared croustades on a baking sheet and slip into the freezer for at least an hour.
• Once appetizers are frozen, place gently in an airtight container with parchment or wax paper between layers.
• They will keep about three months in the freezer. Bake frozen for 10 to 12 minutes at 425 degrees F. Can be frozen up to 6 months.