Crab Delight Croissants Plus A How To Video Recipes

Steps:

• In a small bowl, combine the first nine ingredients. Serve on lettuce-lined croissants.

Steps:

• In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
• Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

Steps:

• Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.

Steps:

• See a video of how to make this recipe at: http://youtu.be/0RLdKbk10t0
• Combine the old bay, black pepper, worcestershire, lemon juice, vinegar, sugar, and softened cream cheese in a large working bowl. Blend until completely smooth.
• Chef's Note: Taste and salt once or twice. It should have a slightly salty tang to it.
• Pick over the crabmeat to find any leftover pieces of shell; but be ginger, and try not to work so hard that you break up the crab. It should stay as clumpy as possible.
• Carefully, and I mean very carefully fold the crabmeat, into the cream cheese mixture.
• Chef's Note: This is where having very soft cream cheese will help. If it's too cool it will begin to stiffen and make it difficult to incorporate the crabmeat without it breaking into little tiny pieces. I hate it when that happens.
• That's it for the crabmeat part... the next part is in deciding how you want to serve it.
• CRABMEAT CROISSANTS (about 8 medium croissants)
• Cut a nice fresh croissant in half, and brush some butter on the cut side of the bottom half. Reserve the top half for later.
• Lay the buttered side in a skillet set over medium-high heat, and allow to cook until the buttered side is well toasted.
• Chef's Note: I use a spatula and press to slightly flatten the croissant as it toasts in the pan.
• Carefully spread a nice thick layer of the crabmeat spread on the toasted croissant bottom, and top off with a nice sprinkling of the cheese.
• Chef's Note: At this point they can be covered and retired to the refrigerator, until needed. You can make this part 12 hours in advance.
• Just before serving, spread some melted butter to the reserved top half of the croissant.
• Set a rack in the second to the highest position and set the oven to broil. Add the croissants on an unlined baking sheet (if you use parchment paper, it will burn), and broil for just about 2 or 3 minutes... the top half should be buttered side up. And, of course, the bottom half should be crabmeat side up. Keep an eye out because it will happen quickly. The cheese should be bubbling and the tops slightly browned.
• Remove immediately from the oven, sprinkle on a little sliced green onion, add the now toasted top half, let rest for about 20 minutes, and then let people dig in... And dig in they will.
• SMALL RED POTATOES (makes about 20 appetizers)
• Boil some small red potatoes in a pot of water, until cooked, about 20 minutes.
• Slice the potatoes in half, and using a melon baller (or whatever you have handy), scoop out the inner flesh, but leave about a 1/4-inch thick wall.
• Put one heaping tablespoon of the crabmeat spread into the cavity of the red potatoes, and then bake and serve as we did for the croissants.
• Chef's Note: It helps to stabilize the potatoes, by using a paring knife, and slicing just a tiny piece off the bottoms of each potato half. This will help them stand up during the baking, and during the presentation. But I promise you, they won't have to stand around for long...
• Enjoy... Keep the faith, and keep cooking.

Steps:

• In a large bowl, combine the crab, celery, onions and cheese. In a small bowl, combine mayonnaise and yogurt until blended. Pour over crab mixture; toss to coat. Line croissants with lettuce; top with crab salad and tomato slices.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

Steps:

• Preheat oven to 350°F (175°C).
• Grease a 2-quart, glass baking dish.
• In a large saucepan over medium heat, melt 4 tablespoons of butter. Remove from heat and whisk in flour. Pour in 1/2 cup of heavy cream and whisk until smooth, return to heat.
• Add cheese and stir until creamy. Remove from heat and whisk in remaining cream. Stir in wine, paprika, crabmeat, and spinach. Season with garlic, salt, rosemary, and thyme. Mix in the onion and mushrooms.
• Pour into prepared casserole dish.
• Top with bread crumbs. Drizzle 1 tablespoon melted butter over the top.
• Bake in preheated oven for 45 minutes or until top is browned and bubbly.