CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
- Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
- Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
CRAB LOAF
A tasty chilled dip to serve with crackers or vegetables. I got this years ago from a coworker's wife.
Provided by Chilicat
Categories Crab
Time 8h15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt soup and add gelatin, stirring till dissolved.
- Cool slightly and add cream cheese, mixing well. Add mayonnaise, green onions, celery and crab meat.
- Pour into mold and set overnight.
- Serve with crackers or vegetables.
- Variations:.
- Use salmon instead of crab meat.
- Add 1/4°C chopped sweet onion (reduce green onion to 2 stalks).
Nutrition Facts : Calories 2143.7, Fat 158.9, SaturatedFat 53.7, Cholesterol 359.6, Sodium 7169, Carbohydrate 104.4, Fiber 2.8, Sugar 22.6, Protein 81.4
SHRIMP AND CRAB LOAF
Make and share this Shrimp and Crab Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; butter a shallow 2-quart baking dish.
- In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
- Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
- Coarsely chop ½ pound of the shrimp; set aside.
- In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
- Add in the eggs and process to blend.
- Transfer the mixture to the mixing bowl with the breadcrumbs.
- Add in the scallions, water chestnuts, and cilantro.
- Using your hands, blend the mixture together.
- Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
- Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
- Bake 40-45 minutes or until the loaf is firm and browned.
- Let loaf rest 5-10 minutes before cutting into squares to serve.
Nutrition Facts : Calories 303.4, Fat 10.1, SaturatedFat 4.6, Cholesterol 233.8, Sodium 663, Carbohydrate 22.6, Fiber 1.7, Sugar 2.7, Protein 27.9
CRAB CRESCENT LOAF
Golden crescent roll slices are scrumptious filled with dilled cream cheese and tender pieces of crab. You're sure to appreciate the rich flavor and easy preparation. Maureen Dongoski PETERSBURG, WEST VIRGINIA
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 loaf (12 slices).
Number Of Ingredients 6
Steps:
- On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab., Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices.
Nutrition Facts : Calories 144 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 239mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
CRAB MELT LOAF
Our brood loves seafood, and this recipe is a nice switch from more traditional sandwiches. I've served big slices of the bread for lunch, Sunday brunch and as a field meal for my husband, Mike.-Louise Fauth, Foremost, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the crab, mayonnaise, onions and celery. Stir in the cheese, salt and pepper. Spread over bread bottom; replace top. , Wrap in a large piece of heavy-duty foil. Place on an ungreased baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices.
Nutrition Facts : Calories 389 calories, Fat 19g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 879mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein.
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