Oriental Crab Spread Recipes

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CRAB SPREAD



Crab Spread image

My family has fond memories of traveling to my parents' house for Christmas dinner. After a 12-hour drive, we'd be welcomed in the door with this special seafood spread. -Barbara Biddle, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups (8 servings).

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon minced garlic
Paprika
Assorted crackers or vegetables

Steps:

  • In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

Nutrition Facts : Calories 146 calories, Fat 13g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.

CRAB SPREAD I



Crab Spread I image

An easy, but filling appetizer for your next party. Serve with small serving knife over assorted crackers.

Provided by L. Gerken

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 5m

Yield 4

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1 (12 ounce) jar cocktail sauce
1 lemon, juiced

Steps:

  • Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 20.9 g, Cholesterol 99 mg, Fat 20.8 g, Fiber 2.5 g, Protein 14.4 g, SaturatedFat 12.4 g, Sodium 1324.6 mg, Sugar 11.6 g

ORIENTAL CRAB SPREAD



Oriental Crab Spread image

An unusual and tasty appetizer from the Junior League of Greater Lakeland Florida. Cook time is chill time...

Provided by loof751

Categories     Spreads

Time 1h5m

Yield 2 cups

Number Of Ingredients 7

1 cup sour cream
1 teaspoon curry powder
1/2 teaspoon onion powder
1/8 teaspoon white pepper
1/4 teaspoon salt
1/2 cup shredded coconut
1/4 lb flaked crabmeat

Steps:

  • Combine all ingredients and mix well.
  • Chill 1 hour.
  • Serve as a spread for crackers or melba toast, or stuff into celery.

Nutrition Facts : Calories 391.8, Fat 31.4, SaturatedFat 20.6, Cholesterol 83.6, Sodium 918.3, Carbohydrate 15.6, Fiber 1.5, Sugar 14.1, Protein 13.6

ASIAN CRAB



Asian Crab image

Provided by Guy Fieri

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup canola oil
1 pound Dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count) shrimp for substitute)
3 tablespoons hoisin sauce
1 tablespoon chile hot sauce (recommended: Sriracha)
3 tablespoons black bean garlic paste
1/4 cup white wine
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
2 tablespoons green onions, sliced

Steps:

  • In a large wok, heat canola oil over medium-high heat.
  • Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
  • Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
  • Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
  • Remove to plate and garnish with sesame seeds and green onions.

JAMAICAN CRAB SPREAD



Jamaican Crab Spread image

Make and share this Jamaican Crab Spread recipe from Food.com.

Provided by PalatablePastime

Categories     Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 9

8 ounces lump crabmeat, shredded and any shell removed
8 ounces cream cheese, softened
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon prepared horseradish
2 teaspoons dried onion flakes
2 -3 teaspoons Pickapeppa Sauce, to taste
2 tablespoons Heinz chili sauce
1/2 teaspoon paprika

Steps:

  • Place crab meat in a mixing bowl and set aside.
  • In another bowl or food processor, blend cream cheese, sour cream, lemon juice, horseradish, minced onion, pickapeppa sauce, chili sauce and paprika until smooth and creamy.
  • Add cheese mixture to crab and mix well.
  • Refrigerate for several hours and serve chilled with crackers, if desired.

CREAMY CRAB SPREAD



Creamy Crab Spread image

This spread is so good, we never have leftovers. It's ideal for busy days because it's ready in a jiffy. -Norma Reynolds, York, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-1/3 cups.

Number Of Ingredients 6

3 ounces cream cheese, softened
1/4 cup mayonnaise
1 tablespoon ketchup
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 tablespoon grated onion
Assorted crackers

Steps:

  • In a small bowl, combine the cream cheese, mayonnaise and ketchup; beat until smooth. Stir in the crab and onion. Serve with crackers.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

SIMPLE CRAB SANDWICH



Simple Crab Sandwich image

Provided by Kristen

Number Of Ingredients 7

2 Tablespoons mayonnaise
2 teaspoons yellow mustard
1/2 teaspoon lemon juice
8 ounces imitation crab meat
salt and pepper, to taste
4 slices of bread (or two rolls), toasted
2 slices Mozzarella cheese

Steps:

  • In a bowl mix together mayo, mustard, lemon juice, crab meat, salt and pepper.
  • Place crab meat on toasted bread.
  • Put some mozzarella on top of the crab meat and put together your sandwich.

ASIAN CRAB CAKES



Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 24

Number Of Ingredients 16

8 ounces jumbo lump crabmeat, picked over well and rinsed
1/4 cup plus 3 tablespoons mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain fresh or dried breadcrumbs
1 English cucumber, for garnish
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 tablespoon water
1/4 cup sesame seeds
2/3 cup safflower oil, plus more if needed
1/2 cup drained pickled ginger, for garnish

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
  • In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
  • Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
  • Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
  • To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.

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