CRAB CUCUMBER BITES
I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRABMEAT CAKES WITH MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 crab cakes
Number Of Ingredients 17
Steps:
- Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
- Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
- Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.
STONE CRAB WITH MUSTARD SAUCE
Provided by Kris Wessel
Categories Mustard Shellfish Appetizer Christmas Buffet Condiment Seafood Crab Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.
- In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.
- To Serve
- Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.
DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE
Provided by Rick Rodgers
Categories Shellfish Fry Cocktail Party Super Bowl Kentucky Derby Back to School Lunch Winter Shower
Yield Makes 6 cakes
Number Of Ingredients 17
Steps:
- To make the sauce:
- In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
- In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
- To make the crab cakes:
- Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
- Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
- To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.
CRAB LEGS WITH MUSTARD DIPPING SAUCE
Categories Mustard Shellfish No-Cook Cocktail Party Low Carb Horseradish Mayonnaise Lemon Crab Bon Appétit
Yield Serves 6 as an appetizer
Number Of Ingredients 7
Steps:
- Place dry mustard in medium bowl. Add 1 tablespoon boiling water and stir to form paste. Cool. Whisk in mayonnaise, lemon juice, Dijon mustard and horseradish. Season to taste with salt and pepper. Serve sauce with crab legs.
EASY FRIED CRAB CAKES WITH MUSTARD SAUCE
Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.
Provided by LouHoo in VA
Categories Crab Cakes
Time 1h
Yield 2
Number Of Ingredients 18
Steps:
- Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
- Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
- Shape crabmeat mixture into 5 to 6 small patties.
- Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
- Serve patties with mustard sauce.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg
SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS
This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.
Provided by David Tanis
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
- Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
- Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams
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