Crab And Corn Croissants Recipes

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CORN AND CRAB CHOWDER

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18



Corn and Crab Chowder image

Steps:

  • Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

CRAB CROISSANTS

Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.

Provided by J.D.Tyre

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 6

Number Of Ingredients 10



Crab Croissants image

Steps:

  • In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
  • Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

Nutrition Facts : Calories 667.2 calories, Carbohydrate 45.5 g, Cholesterol 123.6 mg, Fat 42 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 12.8 g, Sodium 1220.9 mg, Sugar 11.5 g

12 ounces cooked and flaked blue crabmeat
⅔ cup blue cheese salad dressing
⅓ cup mayonnaise
1 cup seasoned dry bread crumbs
1 cup minced onion
2 cloves garlic
1 large tomato, diced
salt and pepper to taste
½ cup grated Asiago cheese
6 plain croissants, split in half

CREOLE CRAB AND CORN CHOWDER

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h25m

Yield 6

Number Of Ingredients 19



Creole Crab and Corn Chowder image

Steps:

  • Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
  • Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
  • Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
  • Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
  • Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
  • Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
  • Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g

2 tablespoons butter
½ cup diced onion
½ cup chopped jalapeno peppers
½ cup diced celery
1 pinch salt
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon cayenne pepper
1 ½ tablespoons all-purpose flour
2 ½ cups water
½ pound sweet corn kernels
2 ounces fresh crabmeat
1 cup water
½ pound sweet corn kernels
2 cloves peeled garlic
6 ounces fresh crabmeat
¼ cup heavy cream
1 teaspoon Spanish paprika (preferably sweet)
1 bunch thinly sliced green onion for garnish
1 pinch cayenne pepper

CRAB SALAD CROISSANTS

Celery and onion add crunch to the dill-seasoned crab salad that's tucked into buttery croissants from your grocery store's bakery.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11



Crab Salad Croissants image

Steps:

  • In a small bowl, combine the first nine ingredients. Serve on lettuce-lined croissants.

Nutrition Facts : Calories 502 calories, Fat 35g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1004mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

1 package (8 ounces) imitation crabmeat, chopped
1/2 cup mayonnaise
1/4 cup chopped celery
2 tablespoons shredded cheddar cheese
1 tablespoon finely chopped onion
1 teaspoon prepared mustard
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 croissants, split

CRAB AND CORN CHOWDA-MAC

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16



Crab and Corn Chowda-Mac image

Steps:

  • Bring pasta water to boil and salt it. Cook pasta to al dente.
  • While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.

1 box large shell pasta
Salt
1 tablespoon vegetable oil, 1 turn of the pan
3 slices bacon, chopped
1 medium onion, chopped
2 ribs celery, chopped, with greens
1/2 small red bell pepper, chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
2 cups shredded sharp white Cheddar
1 (6-ounce) tub lump fresh crabmeat, flaked
1 cup frozen corn kernels
1 tablespoon fresh thyme leaves, chopped
Couple pinches cayenne pepper
3 tablespoons chopped or snipped fresh chives

CRAB CRESCENTS

An easy recipe using prepared crescent roll dough. The recipe comes from Dining Without Reservations by the Jr. League of Beaumont.

Provided by Lvs2Cook

Categories     Crab

Time 30m

Yield 20 serving(s)

Number Of Ingredients 9



Crab Crescents image

Steps:

  • Combine the cream cheese, green onions, Swiss cheese, mayo, lemon juice, garlic salt and seasoned salt in a bowl and mix well.
  • Stir in crab meat.
  • Unroll the crescent roll dough and separate into triangles.
  • Spread the cream cheese mixture on each triangle and roll up, beginning at the wide end.
  • Arrange on a greased baking sheet. Brush with butter.
  • Bake at 375º for 12 to 15 minutes or until golden brown.

Nutrition Facts : Calories 204.3, Fat 11.1, SaturatedFat 6, Cholesterol 49.5, Sodium 289.8, Carbohydrate 18.6, Fiber 1.3, Sugar 1.6, Protein 7.6

8 ounces cream cheese, softened
1 tablespoon chopped green onion
1 cup shredded swiss cheese
1 -2 tablespoon mayonnaise
garlic salt
seasoning salt
8 ounces fresh crabmeat, flaked
2 (12 ounce) cans crescent rolls
1/3 cup butter, melted

CRAB, CORN AND CORIANDER FRITTERS

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 11



Crab, Corn and Coriander Fritters image

Steps:

  • Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
  • Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.

6 ears fresh sweet corn
3 ounces crab meat
1 medium onion, grated
2 tablespoons fresh coriander (cilantro), chopped
1 teaspoon ground coriander
2 cloves garlic, crushed
3 eggs, lightly beaten
1 1/2 ounces flour
Salt
Freshly ground black pepper
Groundnut oil (peanut oil)

ACADIAN-STYLE CRAB SALAD ON CROISSANTS

Provided by Rachael Ray : Food Network

Time 12m

Yield 12 pieces, 6 servings

Number Of Ingredients 10



Acadian-Style Crab Salad on Croissants image

Steps:

  • Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.

2 (6-ounce) tubs fresh lump crab (1 pound 300 count shrimp may be substituted)
2 ribs celery from the heart, finely chopped
1/4 cup white onion, finely chopped or grated with a hand grater
3 tablespoons mayonnaise
1/4 cup chili sauce, eyeball the amount
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce
Salt and pepper
Bibb or leaf lettuce, 4 leaves
4 large croissants, split lengthwise

CRAB AND CORN FRITTERS WITH FRESH CORN MAYO

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 15



Crab and Corn Fritters with Fresh Corn Mayo image

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
  • In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
  • In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care to not break up the lumps of crab.
  • Add enough oil to come halfway up the side of a deep-sided cast iron skillet or Dutch oven or to the fill line of an electric fryer and preheat to 325 degrees F.
  • Working in batches of 6 to 8 and using a 2-tablespoon scoop (like a melon baller or ice cream scoop), carefully drop the fritter batter into the oil. You don't want the fritters browning too fast, so don't allow the temperature of the oil to go higher than 325 degrees F or to drop below 300 degrees F; adjust the heat under the pot as needed. Cover the pot with a splatter screen or the vented top if using an electric fryer to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil. As the fritters float to the top, roll them over in the hot oil to brown them evenly. When they are golden on all sides, which will take 5 to 6 minutes per batch, use tongs, a slotted spoon, or a spider to transfer them to paper towels to drain. Season with salt immediately so the salt sticks to the fritters, if desired. Repeat until you use up all the batter.
  • Serve hot with the Fresh Corn Mayo.

1 tablespoon unsalted butter
Corn kernels cut from 3 ears
2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup whole milk
3 large eggs
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
Vegetable oil for frying
Coarse sea salt or kosher salt, for serving (optional)
Fresh Corn Mayo, for serving

CRAB AND SHRIMP CROISSANTS

Make and share this Crab and Shrimp Croissants recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11



Crab and Shrimp Croissants image

Steps:

  • In a bowl, mix together the first 10 ingredients; cover and refrigerate.
  • Just before serving, fill croissants generously with filling.

Nutrition Facts : Calories 410.9, Fat 22.2, SaturatedFat 9.5, Cholesterol 109.3, Sodium 812.5, Carbohydrate 32.8, Fiber 2, Sugar 8.2, Protein 19.8

8 ounces lump crabmeat, flaked and picked over
4 ounces small cooked bay shrimp
1/2 cup shredded monterey jack cheese
6 green onions, finely chopped (include some tender green tops)
1 celery, finely chopped
salt, to taste
1 teaspoon fresh lemon juice
Tabasco sauce, to taste
1 tablespoon drained and chopped pimiento
1/2 cup mayonnaise (or more to taste)
6 plain croissants, split

STEAMED CORN CUSTARDS WITH CRAB

Categories     Shellfish     Vegetable     Appetizer     Steam     Crab     Corn     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11



Steamed Corn Custards with Crab image

Steps:

  • Make custard:
  • Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
  • Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.
  • Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.
  • Make crab topping while custards cool:
  • Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
  • Serve custards topped with crab.

For custard
1 cup fresh corn kernels (from 2 ears) or thawed frozen
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt
For crab topping
1 (3/4-lb) king crab leg, thawed if frozen and shell discarded
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
Special Equipment
4 (2-oz) ceramic or glass ramekin

CORN AND CRAB PUDDING

This delicious side dish has a taste of the Southwest from a poblano chili.

Provided by Christine

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 13



Corn and Crab Pudding image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
  • In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
  • In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
  • Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 16.4 g, Cholesterol 188.2 mg, Fat 14.1 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 667.6 mg, Sugar 2.8 g

2 tablespoons butter
½ cup shallots, minced
¼ cup fresh poblano chile pepper, seeded and chopped
12 ounces frozen corn kernels, thawed
1 ¾ cups half-and-half cream
6 eggs
3 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
1 ½ cups cooked crabmeat
4 tablespoons grated Parmesan cheese

SPICY CRAB AND CORN PASTA

Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.

Provided by Lidey Heuck

Categories     dinner, weeknight, pastas, seafood

Time 35m

Yield 4 servings

Number Of Ingredients 13



Spicy Crab and Corn Pasta image

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
  • Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
  • Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
  • Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
  • Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
  • Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

Kosher salt (Diamond Crystal)
12 ounces spaghetti
1 lemon
5 tablespoons unsalted butter
1 garlic clove, grated
1/4 teaspoon red-pepper flakes, plus more to taste
3/4 cup panko
1/2 cup dry white wine
Kernels from 1 large or 2 small ears corn (about 3/4 cup)
8 ounces fresh lump crab meat
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan
Julienned or torn fresh basil leaves, for serving

CORN CHOWDER WITH CRAB

This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad.

Provided by AMYMENGES

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 12



Corn Chowder with Crab image

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
  • Stir green chile peppers into the chowder before serving.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 57.7 g, Cholesterol 26.2 mg, Fat 7.9 g, Fiber 5.7 g, Protein 11.1 g, SaturatedFat 4.2 g, Sodium 1947.6 mg, Sugar 13.2 g

2 tablespoons butter
½ cup chopped onion
2 (10.75 ounce) cans cream of potato soup
1 (20 ounce) package frozen corn
1 (15 ounce) can cream-style corn
10 ¾ fluid ounces milk
1 (8 ounce) package imitation crab sticks, diced
5 ⅓ fluid ounces water
2 teaspoons instant chicken bouillon
½ teaspoon salt
¼ teaspoon ground black pepper
1 (7 ounce) can mild chopped green chile peppers

CRAB SALAD ON CROISSANT

Make and share this Crab Salad on Croissant recipe from Food.com.

Provided by Denise

Categories     Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9



Crab Salad on Croissant image

Steps:

  • Chop crab into small pieces if necessary.
  • Combine all ingredients, mix well.
  • Chill for at least half an hour.
  • Serve on croissants with lettuce leaves.

Nutrition Facts : Calories 137.7, Fat 5.6, SaturatedFat 3.2, Cholesterol 29.5, Sodium 742, Carbohydrate 13.8, Fiber 1, Sugar 6.2, Protein 8.4

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package fresh crabmeat
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 green onion, chopped
1/2 cup celery, diced very fine
2 tablespoons pimientos or 2 tablespoons roasted red peppers, diced
3 tablespoons parmesan cheese
1/8 teaspoon pepper

CORN AND CRAB BISQUE

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 13



Corn and Crab Bisque image

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

EASY CRABMEAT AND CORN SOUP

When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close!

Provided by gimme_a_spachler

Categories     Crab

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6



Easy Crabmeat and Corn Soup image

Steps:

  • Mix together first 4 ingredients and bring to a boil.
  • Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
  • Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
  • Serve!

Nutrition Facts : Calories 113.7, Fat 1, SaturatedFat 0.2, Cholesterol 17.9, Sodium 1007.7, Carbohydrate 14.6, Fiber 1, Sugar 2.9, Protein 12.8

1 (10 ounce) can creamed corn
1 1/4 cups chicken broth
2 teaspoons soy sauce
1/4 teaspoon pepper
6 ounces crabmeat, shredded (immitation crab works fine, too)
2 egg whites, beaten

CRAB SALAD ON CROISSANTS

These seafood-filled croissants will leave you anything but crabby. We had used the filling as an appetizer, but found it makes a quick and easy sandwich, too. -Kari Moore, West Plains, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Number Of Ingredients 8



Crab Salad on Croissants image

Steps:

  • In a large bowl, combine the crab, celery, onions and cheese. In a small bowl, combine mayonnaise and yogurt until blended. Pour over crab mixture; toss to coat. Line croissants with lettuce; top with crab salad and tomato slices.

Nutrition Facts : Calories 320 calories, Fat 17g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

2 packages (8 ounces each) imitation crabmeat, flaked
2 celery ribs, chopped
1/4 cup chopped green onions
1/4 cup shredded cheddar cheese
3 tablespoons mayonnaise
3 tablespoons plain yogurt
8 croissants, split
Lettuce leaves and tomato slices

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From thespruceeats.com


CORN & CRAB PASTA RECIPE | MIX AND MATCH MAMA
1 (12 oz can) of lump crab meat. 1½ cups of fresh corn kernels. 1 tablespoon Dijon mustard. salt and pepper. about 1 cup of breadcrumbs. Preheat your oven to 350 degrees. Bring a large pot of water up to a rolling boil and then drop your pasta in and cook to al dente. You will reserve about ½ cup of the cooking water when you drain the pasta ...
From mixandmatchmama.com


ACADIAN-STYLE CRAB SALAD ON CROISSANTS - FOOD NETWORK …
Step 1. Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following ...
From foodnetwork.ca


CRAB & GRUYERE CROISSANTS - JUS-ROL
Preheat oven to 425°F. In a skillet over medium heat, melt butter. Add shallots and cook until softened. Add crab and tomato paste and stir, incorporating the paste into the crab. Add Madeira wine and cook until dissolved, about 1 minute. Remove to a separate bowl and allow to slightly cool. Meanwhile, prepare egg wash.
From jusrol.com


CRAB CROISSANT SANDWICHES RECIPES ALL YOU NEED IS FOOD
1/4 cup sliced green onions. 2 tablespoons minced fresh chives. 1 tablespoon honey. 2 teaspoons spicy brown mustard. 1/2 teaspoon Worcestershire sauce. 1/2 teaspoon seasoned salt. 5 cups diced fully cooked ham or turkey. 1/3 cup chopped pecans and …
From stevehacks.com


THESE ARE THE CORNIEST CROISSANTS YOU'VE EVER SEEN | MYRECIPES
And if you had any doubt about that, wait until you hear the last corn-based element of the croissant dough. “We roast the corn husks in the bread oven until they are pretty dark, and grind them, then toss the ground roasted husk into the dough,” Forkish said. Right after the croissants come out of the oven, Forkish has a bit of fun—to ...
From myrecipes.com


CREAMY CRAB CORN AND BACON PASTA - CARNALDISH
Return the skillet back to the stove. Add the corn, butter, garlic, and season with salt and pepper. Cook for about 2 to 3 minutes over medium heat. Add the dried dill and stir around, cook for another minute or two. Toss in the fresno chile and cook until softened, about a minute or two. Add the crab and stir around.
From carnaldish.com


RECIPE - CHIPOTLE CRAB ON CROISSANT
Stores are closed January 1st. Choose Same-Day Pickup available in 190+ locations. Orders will be available later today when placed 3 hours before store …
From lcbo.com


SWEET CORN CRAB PUFFS - MELISSASSOUTHERNSTYLEKITCHEN.COM
Add wet ingredients to dry ingredients along with the cooked onion and bell pepper. Mix until thoroughly moistened then gently fold in the crab meat. Divide the puff dough between the muffin cups using a tablespoon or small ice cream scoop. Bake for 20 minutes or until golden and puffed. Serve immediately.
From melissassouthernstylekitchen.com


CRAB CROISSANTS – EDIBLE CRAFTS
Crab Croissants. July 10, by Meaghan Mountford. Leave a Comment. Crabs are the best sea creatures for lunch. In that, they are cute and well-shaped for food fun. Make crab croissants HERE at Kitchen Fun with My 3 Sons. Related Posts: 20 Heart Shaped Valentine's Day Desserts You Can Make; 18+ DIY Christmas Reindeer Cookies; Share this: Click to share …
From ediblecrafts.craftgossip.com


NORTHWEST CRAB-FILLED CROISSANTS RECIPE - FOOD.COM
Slice croissant almost in half allowing a small section for hinge matreial. Warm croissants in toaster oven at low setting for about 5 minutes before opening and filling. Preheat "regular" broiler for about 10 minutes at maximum broil prior to skillet frying. Blend eggs, milk, water or juice until mixture is uniform.
From food.com


CRAB AND CORN CROISSANTS POPULAR RECIPES
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Cut crabmeat into a large bowl using kitchen shears. Add cream cheese, mayonnaise, corn, green onion, and parsley; mix until thoroughly combined.
From thebest4foodsrecipes.blogspot.com


[COOKING] CRAB SALAD CROISSANT SANDWICH – EVERYDAY FUNDAY
Imitation crab meat. You can use any type of crab meat – crab meat from real crabs, a can of crab meat or imitation crab meat. I used imitation crab meat because that’s what I had at home. If you are using an imitation crab meat. This is another step that your child can do it by herself/himself. Pulling apart imitation crab meat is a fun ...
From everydayfunday.ca


CRAB AND CORN CHOWDER - HEALTHYISH FOODS
Prepare the crab meat. Drain off any liquid from the crab meat. Add 2 cups of the lump crab meat to a small bowl. Using a fork, gently break the crab meat apart. Add the paprika and old bay seasoning and gently toss everything together. Add the seasoned crab meat to the soup. Gently fold it into the rest of the soup.
From healthyishfoods.com


CRAB & CREAM CHEESE FILLED CRESCENT ROLLS - THE SHORTCUT KITCHEN
Pre-heat oven to 375°F. Lay the crescent roll dough out on the counter and pinch the pre-cut seams closed. Roll out the dough into an even rectangle and cut into 24 smaller squares. Add the cream cheese, mayo, crab meat, green onions, cayenne pepper and salt to a bowl and mix well. Distribute the cheese and crab mixture evenly between the ...
From centslessdeals.com


CRAB AND CORN PASTA | COOK'S COUNTRY RECIPE
For a luxurious dinner fast enough to turn any weeknight into a special occasion, we paired sweet, fresh crab and crisp, juicy corn kernels with a buttery, lemony tangle of linguine. To start, we got out a large skillet and browned panko br... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cookscountry.com


CORN-AND-CRABMEAT SOUP RECIPE - FOOD & WINE
Advertisement. Step 2. In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Step 3. Add the corn ...
From foodandwine.com


WHAT TO SERVE WITH CRAB LEGS: 10 FUN SIDE DISHES - INSANELY GOOD
6. Roasted Vegetables. Roasted vegetables are the perfect side dish for crab legs. They have mild, earthy, and refreshing flavors that complement the sweet meat. Some great veggies for roasting include carrots, asparagus, zucchini, bell peppers, squash, and onions.
From insanelygoodrecipes.com


LIDEY'S TABLE - CORN AND CRAB SPAGHETTI RECIPE - DELISH.COM
Make Summer Last A Little Longer With This Crab and Corn Spaghetti. Three words: Fresh. Corn. Pesto. By Lidey Heuck. Sep 1, 2015. Karsten Moran. I thought I was a solid—if a bit inexperienced ...
From delish.com


CRAB AND SHRIMP CROISSANTS FOOD- WIKIFOODHUB
8 ounces lump crabmeat, flaked and picked over: 4 ounces small cooked bay shrimp: 1/2 cup shredded monterey jack cheese: 6 green onions, finely chopped (include some tender green tops)
From wikifoodhub.com


HOW TO COOK THE BEST CRAB AND CORN SOUP RECIPE - EAT LIKE PINOY
Once the oil is hot, saute garlic until brown. Then add onion and cook for 2 minutes. Put maize kernels and crabmeat flaked into the new recipe mixture. Wait until slightly cooked. Season with salt and pepper, pour in the cup of water, a cup of poulet and a cup of pork stock, and melted maize starch. Stir well.
From eatlikepinoy.com


CRAB AND CORN CROISSANTS SO TASTY
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Cut crabmeat into a large bowl using kitchen shears. Add cream cheese, mayonnaise, corn, green onion, and parsley; mix until thoroughly combined.
From mydiyrecipes.blogspot.com


CRAB AND CORN CROISSANTS TASTY RECIPES
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Cut crabmeat into a large bowl using kitchen shears. Add cream cheese, mayonnaise, corn, green onion, and parsley; mix until thoroughly combined.
From recipes4bestrecipes.blogspot.com


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