Crab Boats Recipes

AVOCADO CRAB BOATS

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Avocado Crab Boats image

Steps:

Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.

Ingredients

5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Lemon wedges

CREAMY CRAB AND BACON ENDIVE BOATS

Provided by Nancy Fuller

Categories appetizer

Time 20m

Yield 20 servings

Number Of Ingredients 14

Creamy Crab and Bacon Endive Boats image

Steps:

In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons capers, drained and roughly chopped
2 teaspoons Dijon mustard
2 tablespoons minced shallots
3 small inner stalks celery with leaves, finely chopped
1 lemon, zested and juiced (about 1 tablespoon juice)
Kosher salt
Freshly ground white pepper
1 pound lump cooked crabmeat
1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
1/3 cup chopped fresh tarragon
20 endive spears (3 to 4 endives)
4 strips cooked bacon, finely chopped

CRAB BOATS

This is absolutely wonderful. I changed the recipe to smaller slices of French bread and spread the crab filling on the top. Heat and serve as appetizer or with a soup for lunch.

Provided by Margie Brock

Categories Crab

Time 20m

Yield 25 serving(s)

Number Of Ingredients 5

Crab Boats image

Steps:

Mix all ingredients with enough mayonnaise to make it moist.
Scoop out the center of the French bread loaf and fill with the crab filling.
Bake in 350F oven until the cheese melts.

Ingredients

2 cans crabmeat, minced
8 ounces American cheese, shredded
1 onion, chopped fine
mayonnaise, to bind
1 loaf French bread (or two small loaves)

ALASKA KING CRAB GREEN PEPPERS BOATS

The following makes a very pretty appetizer. It is based on Epicurious's Alaska King Crab "Nachos".

Provided by Rebecca Downey

Categories Lunch/Snacks

Time 15m

Yield 1 green pepper, 5 serving(s)

Number Of Ingredients 8

Alaska King Crab Green Peppers Boats image

Steps:

Scoop flesh from avocado and mash coarsely with a fork.
Stir in shallot, 1 tablespoon lime juice, and wasabi to taste.
Season with salt and pepper.
Remove crab meat from shell and cut into 1/2-inch cubes.
Toss crab with remaining tablespoon lime juice and salt to taste.
Add the avocado to the mix.
Clean and dry five green bell peppers. Slice off their tops and carefully remove any white membrane and seeds.
Divide the peppers into at least 4 parts.
Fill the pepper slices with the king crab stuffing.
Store in an air-tight container and refrigerate until ready to serve.

Nutrition Facts : Calories 149, Fat 6.8, SaturatedFat 1, Cholesterol 40.1, Sodium 265.6, Carbohydrate 10.2, Fiber 4.8, Sugar 3.3, Protein 13.7

Ingredients

1 avocado, shelled & crushed
1 1/2 tablespoons green onions, finely chopped
2 tablespoons lime juice, divided
3/4 teaspoon wasabi paste (or to taste)
3/4 lb crab, cooked & diced
5 green bell peppers, tops cut off and seeds removed
1/8 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

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