Crab Canapés With Cumin Recipes

Steps:

• Make toasts:
• Preheat oven to 425°F.
• Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
• Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
• Make crab mixture while pitas are baking:
• Stir together crab ingredients and salt and pepper to taste.
• Top each toast with some crab.

Steps:

• Preheat the oven to 350 degrees F.
• Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted. Remove from the oven and set aside.
• Drain the crabmeat well and place it in a mixing bowl. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.

Steps:

• Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
• Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.

Steps:

• preheat oven to 400,.
• remove crusts, cut into triangles,toast bread on both sides, remove from oven mix remaining ingredients, top each toast with mixture.
• lower oven to 375, add toasts to cookie sheet, bake 10 minutes.

Steps:

• Soften butter and cheese at room temperature.
• Blend cheese, butter and salts, add crabmeat.
• Spread mixture on split muffins.
• Cut muffins into 6 pie shaped slices and place on cookie sheet.
• Broil 2 minutes or until bubbly or bake at 400 degrees for 12 minutes.
• If desired, freeze until ready to use. (Note: If you are planning to freeze your canapies immediately, do not cut them until they are frozen. Just lay out the halves on a cookie sheet and freeze. Then, while they are still frozen, take an electric knife and cut the english muffin halves into canapies. Once you have cut them all, place in zip-top bags for long-term storage. By slicing them while frozen, they are easier to cut, and you won't lose any crabmeat spread this way! Place the canapies on a baking sheet in the freezer and then place in Zip-Loc bags when frozen).
• Then, place on a baking sheet and thaw for 10 minutes before baking/broiling.

Steps:

• Preheat oven to 375 degrees.
• Melt butter in a small saucepan over low heat. Whisk in flour and cook until foamy, about 1 minute. Add milk slowly, whisking constantly. Slowly bring mixture to a boil, continue whisking, and cook until very thick, about 3 to 4 minutes. Season with salt and black pepper; let cool. When cool, gently fold in crab, red pepper, and chives.
• Using a 1 1/4-inch round cutter, cut 6 rounds from each slice of bread. Mound 1 level teaspoon crab mixture onto each bread round. Place canapes on a baking sheet, and bake until bread is crisp on the bottom and crab is hot, about 10 minutes. Garnish with additional chives, and serve warm.

Steps:

• Spread cream cheese over crackers. Top with crab, preserves, coconut, nuts and chives.

Steps:

• Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
• Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
• In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
• Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.

Steps:

• Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.
• Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.
• Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.
• Place remaining ingredients except marjoram in a medium bowl, and toss to combine. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canape with several marjoram leaves, and serve.

Steps:

• Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
• Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.