LIZZY'S CRABAPPLE CRISP
This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!
Provided by oilpatchjo
Categories Dessert
Time 1h34m
Yield 1 crisp, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Slice the crab apples with skin on.
- Add sugar and cinnamon to crab apples set aside.
- Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
- Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
- Bake at 375 for 15 minutes then 350 for 40 minutes.
- If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.
CRISPY LIME CHIPS WITH CRAB
Creamy crab dip tops the lime-flavored chips perfectly. These would be popular at a party, so it's a good thing they make a lot. -Tracey Stone, Gettysburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 80 appetizers.
Number Of Ingredients 11
Steps:
- In a small bowl, combine salt and lime zest; set aside., Using a 3-inch star-shaped cookie cutter, cut eight star shapes from each tortilla. In a large skillet over medium-high heat, heat half of the oil. Fry tortilla stars, a few at a time, until golden brown on both sides. Add more oil as needed. Drain on paper towels; immediately sprinkle with salt mixture., In a small bowl, beat the cream cheese, lime juice and 1 teaspoon seafood seasoning until blended. Fold in crab and onions. Arrange chips on ungreased baking sheets. Top with crab mixture; sprinkle with cheddar cheese., Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with remaining seafood seasoning. Serve immediately.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 163mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
CRAB CRISPS - KANI SENBEI
Osenbei or rice cracker is generally made with rice flour, but you can find wheat osenbei as well in Japan. This one is not your usual osenbei or rice cracker you find packaged as it uses spring roll wrappers. You can also use gyoza, potsticker, or wonton wrappers too. If using wonton wrappers, this recipe makes about 15-16 wrappers. Instead of the bigger egg roll wrappers I prefer wonton wrappers for the ease of eating by hand. In place of crab, you can also substitute canned tuna as well. The topping can be prepared ahead of time but spread on the spring roll wrappers just before baking and serving. Original recipe comes from Shunju Restaurant in Tokyo, Japan.
Provided by Rinshinomori
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Phreat oven to 320 F or 160°C.
- Soften the cream cheese in a bowl with a spatula, and stir in the crabmeat or tuna and mayonnaise.
- Mix in the dried breadcrumbs, soy sauce, salt, hot pepper sauce, and pepper.
- Place a spring roll wrapper or wonton wrappers on a cutting board and spread the crab/cream cheese mixture or tuna/cram cheese mixture evenly with a rubber spatula or spoon.
- Place the spring roll sheets or wonton wrappers on a cookie sheet (lined with silicon sheet for baking works great here) and bake until lightly browned and crispy, about 22 - 25 minutes. Keep an eye and do not let them burn.
- If you used larger spring roll wrappers, it's best to cut them after baking to smaller sizes.
Nutrition Facts : Calories 178.9, Fat 12.9, SaturatedFat 6.1, Cholesterol 34.5, Sodium 500.7, Carbohydrate 12.6, Fiber 0.5, Sugar 1.9, Protein 3.6
CRISPY CRAB ROLLS
The secret to these crunchy crab rolls? The dumpling wrapper is made of flattened white bread. Chef Andrew Zimmern calls this "Southern country club meets Southeast Asia." The result: a light and crispy exterior with snowy white crabmeat inside.
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
- Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
- In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
- Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.
CRAB CRISPS
This is a quick and easy appetizer that always disappears quickly! I got the original recipe from our local paper over 15 years ago.
Provided by Leslie in Texas
Categories Crab
Time 15m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Mix crab meat, sour cream, cheese, and soup mix.
- Spread on toast rounds.
- Heat under broiler for 4 to 5 minutes.
Nutrition Facts : Calories 311.7, Fat 21.8, SaturatedFat 13.3, Cholesterol 80.4, Sodium 1189.4, Carbohydrate 8.2, Fiber 0.4, Sugar 1.6, Protein 20.7
CRAB SALAD IN CRISP WONTON CUPS
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 6 servings (serving size is 3 pieces)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
- Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
- Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
- In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.
QUICK CRAB CRISPS
Make and share this Quick Crab Crisps recipe from Food.com.
Provided by conniecooks
Categories Crab
Time 35m
Yield 36 pieces
Number Of Ingredients 11
Steps:
- Lightly brush 9 small muffin cups with 1 tbsp of the mayonaise.
- Cut crusts from bread and roll till 1/2 original thickness. Cut each slice into quarters.
- Press lightly into muffin tins.
- Combine remaining ingredients and spoon into bread cups.
- Bake at350° F for 15 - 20 minutes or until bubbly and golden.
Nutrition Facts : Calories 49.1, Fat 2.9, SaturatedFat 1.2, Cholesterol 5.8, Sodium 97.4, Carbohydrate 4.2, Fiber 0.2, Sugar 0.6, Protein 1.7
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