Mini Pita Crab Florentine Recipes
MINI CRAB TARTS
Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 30 appetizers.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.
Nutrition Facts :
SPAGHETTI LASAGNA FLORENTINE WITH CRAB
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
- Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
- Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
- Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
- Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 53 g, Cholesterol 89.5 mg, Fat 17 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.6 g, Sodium 930.7 mg, Sugar 11.3 g
FLORENTINE CIABATTA
I came up with this appetizer because of my love for white pizza. I've served my ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. -Noreen McCormick Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely., Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 200 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CRAB PITAS
This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley.
Provided by Whitney
Time 5m
Yield 24
Number Of Ingredients 4
Steps:
- Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
- Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 9.4 g, Cholesterol 5.8 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 0.8 g
CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS
If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance. Taken from professional-cooking.com for ZWT.
Provided by alligirl
Categories Lunch/Snacks
Time 25m
Yield 40 pita rounds, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
- Bake until crisp and golden, about 6 minutes; cool pita rounds.
- Mince garlic in food processor.
- Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
- With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
- Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
- Place chicken in large bowl.
- Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
- Season chicken salad to taste with salt and pepper.
- Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
- To serve:.
- Spoon generous 1 tablespoon chicken salad atop each pita round.
- Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
Nutrition Facts : Calories 305.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 21, Sodium 352.2, Carbohydrate 37.7, Fiber 2.6, Sugar 1.1, Protein 15.1
PITA FLORENTINE
Steps:
- Cook vegetarian crumbles. Place crumbles in skillet over medium-high heat until thawed, set aside.
- Cook and drain spinach according to package directions. Add to crumbles, spinach, and cheese, stir in ketchup and mayonnaise, and heat all ingredients until warm.
- Fill pita pockets evenly until all mixture is used up. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI PITA CRAB FLORENTINE
Make and share this Mini Pita Crab Florentine recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 40 half pitas
Number Of Ingredients 9
Steps:
- Mix spinach with the crab, water chestnuts& green onions.
- In another bowl combine the ranch dressing pkg,dill weed, yogurt& mayo mix well, Combine the two bowls, mix well.
- Cut mini pitas in half and stuff with the crab, spinach mixture.
- Arrange on a platter, decorate with some parsley sprigs etc.
- Serve warm or cold.
Nutrition Facts : Calories 62.4, Fat 1.4, SaturatedFat 0.3, Cholesterol 3.2, Sodium 115.6, Carbohydrate 10.3, Fiber 0.8, Sugar 0.9, Protein 2.3
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