CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
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.
CORN AND CRAB CHOWDER POT PIES
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
- In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
- To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
- Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
- Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
- Serve the chowder in individual dishes topped with pastry.
CRAB CORN PUDDING
This special dish is a wonderful first course for a small gathering of friends around the holidays. -Shawn Solley, Lawton, Oklahoma
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Lightly grease eight 8-oz. custard cups; set aside. In a skillet, saute green onions in butter until tender; set aside., Spread corn on an ungreased baking sheet. Bake, uncovered, at 350° for 20 minutes. In a blender or food processor, combine corn and cream; cover and process for 1-2 seconds. Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer. Pour into prepared custard cups. , Place cups in a large baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
CRAB PUFFS
If you're looking for a scrumptious way to get a party started, bring out a tray of these cheesy crab puffs. They bake up golden brown and taste wonderful right out of the oven. Try serving them with soup instead of bread or crackers.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 162 calories, Fat 11g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CRAB PUFFS
These decadent deep-fried puffs are filled with crabmeat and cream cheese. Dip them in your favorite Asian-style sauce and loosen your belt buckle!
Provided by TISHNERIC
Categories Appetizers and Snacks Seafood Crab
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
- In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
- Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
- In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 292 calories, Carbohydrate 33.1 g, Cholesterol 42 mg, Fat 11.6 g, Fiber 1 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 695.5 mg
EASY CRAB PUFFS
Easy crab and cream cheese filling for these cream puff pastries make a impressive appetizer for any occasion.
Provided by N Morski
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
- Drop by teaspoonfuls onto a cookie sheet.
- Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
- Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
- Fill cooled puff pastries with crab mixture.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 13.3 g, Cholesterol 110.6 mg, Fat 17.1 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.2 g, Sodium 378.7 mg, Sugar 2.1 g
CRAB CORN PUFFS
Savory bites made in a mini-muffin tin. Basically corn muffins with imitation crab and some veggies added. Very easy and great for potlucks/office parties.
Provided by mailbelle
Categories Lunch/Snacks
Time 40m
Yield 24 appetizers
Number Of Ingredients 10
Steps:
- Mix together all of the puffs ingredients.
- Generously grease a mini-muffin tin. Fill each muffin cup with approximately 1 1/2 tablespoons batter.
- Bake at 400 degrees for 20 minutes or until toothpick inserted comes out clean. Remove from muffin tin and cool.
Nutrition Facts : Calories 71.5, Fat 2.5, SaturatedFat 1, Cholesterol 13.7, Sodium 237.7, Carbohydrate 9.5, Fiber 0.8, Sugar 2.5, Protein 2.9
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
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.
CRAB PUFFS
Yummy little crab puffs, light and crusty! These make a great appetizer or cocktail fare. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Seasonings Cafe in Clinton, New Jersey.
Provided by Leslie in Texas
Categories Crab
Time 28m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg whites in large bowl until foamy.
- Add cream of tartar and continue beating until very stiff.
- Combine mayonaisse,crabmeat,chives, and peppers in another bowl; fold into whites, blending well.
- Preheat broiler.
- Arrange toast triangles on large baking sheet.
- Top each piece with 1 heaping tablespoon crab mixture; sprinkle with paprika.
- Broil 4 to 5 inches from heat source until puffed and golden brown, 3 to 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 309.4, Fat 14.1, SaturatedFat 2.2, Cholesterol 21.4, Sodium 866, Carbohydrate 34.4, Fiber 1.2, Sugar 4.6, Protein 11.1
GOLDEN CORN PUFF
My mother-in-law shared this recipe with me. It's something different and very simple to make. My husband, Rich, and I especially like it because corn is our favorite vegetable.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute corn and tomato in 1 tablespoon butter until tomato is heated through; set aside. In a large saucepan, melt the remaining butter; stir in flour, salt, pepper and cayenne until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese and the reserved corn mixture. , In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot corn mixture; return all to the pan. Cool to room temperature. , In another bowl, beat egg whites until soft peaks form. Add cream of tartar: beat until stiff peaks form. Gently fold into corn mixture. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until thermometer reads 160° and top is golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 296 calories, Fat 18g fat (11g saturated fat), Cholesterol 188mg cholesterol, Sodium 454mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
HOLIDAY CRAB PUFFS
Tasty crab puffs... made these for the holidays and everyone loved them!
Provided by cookie14
Time 40m
Yield 40
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Use a 2-inch cookie cutter to cut puff pastry into forty rounds. Transfer to the prepared baking sheets.
- Mix mayonnaise, cream cheese, lemon juice, seafood seasoning, and salt together in a medium bowl. Fold in crab meat. Spoon about 2 teaspoons onto each pastry round.
- Bake in the preheated oven until pastries are golden and crisp, rotating halfway through, 20 to 25 minutes.
- Sprinkle with additional seafood seasoning, if desired, and serve hot.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 11.2 g, Cholesterol 10.4 mg, Fat 12.6 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 120.3 mg, Sugar 0.2 g
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
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
PARTY CORNED BEEF PUFFS
Delicious, bite-sized party appetizers that can be made a day ahead and served cold. Easy to make and go in a flash. I made the puffs in the shape of footballs for a Super Bowl party.
Provided by Barb1970
Categories Appetizers and Snacks Pastries
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
- Preheat an oven to 450 degrees F (230 degrees C).
- In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
- Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
- When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 9.8 g, Cholesterol 98.2 mg, Fat 12 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 6.2 g, Sodium 515.5 mg, Sugar 0.3 g
KING CRAB PUFFS
"My Mom loved entertaining when I was growing up and often made this recipe for her many parties," recalls Krisann Anderson in Forest Lake, Minnesota. "It was a favorite!"
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the crab, onions, cheese, Worcestershire sauce and mustard; set aside. , In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in crab mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CRUNCHY CRAB PUFFS
Easy, crunchy, very good! Can use 1-2 stalks of chopped celery in place of water chestnuts but I think that makes these rather ordinary.
Provided by SB61287
Categories Crab
Time 10m
Yield 30 puffs
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned.
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