Crab Delights Recipes

Steps:

• 1. Heat oven to 425 degrees. Spray cups of a mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.
• 2. Finely chop bell pepper. Blot peppers dry with a paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.
• 3. Combine corn, bell pepper, remaining green onions, crabmeat, 1/2 of the mayonnaise, egg, black pepper, and salt. Mix well but gently to not break up the crabmeat too much. Sprinkle lightly with remaining Panko crumbs.
• 4. Divide mixture evenly among cups of pan. Bake 10 minutes or until golden brown. Remove pan from the oven. Cool in pan 2 minutes and then remove from pan to cooling rack.
• 5. Meanwhile juice lemon for the sauce. Combine juice, cayenne pepper, and remaining mayonnaise. Mix well. Brush tops of crab cakes with sauce.
• 6. Top with reserved finely chopped green onion tops.

Steps:

• Combine all ingredients.
• chill at least 2 hours.
• serve with crackers or raw veggies.

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.