CRAB ON CRACKERS HORS D'OEUVRES WITH A TWIST
This hors d'Oeuvre is relatively easy to produce, and makes a great way to keep your guests happy while waiting for the main event. And with only six ingredients, it's a snap to put together. Actually, I'm make a bunch of these up for one of my clients, and I'll probably save a few for my July 4th party coming up this...
Provided by Andy Anderson !
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Gather all your ingredients
- 2. Sauté the bacon until crisp, but not too crisp
- 3. Remove from pan and allow to drain and cool on some paper towels
- 4. Chef's Note: Reserve the bacon grease for another use (I'm planning on sautéing a couple of chicken breasts with it... but that's another recipe).
- 5. Chop the bacon into small pieces and reserve.
- 6. Add the mayo, lemon juice, salt & pepper (to taste), and the cayenne pepper to a bowl, and mix thoroughly.
- 7. Carefully fold in the crab until fully incorporated.
- 8. Place a heaping teaspoon of the crab mixture on a cracker, and add a few pieces of chopped bacon.
- 9. Cover with a piece of the cheese, and place in a broiler and broil until the cheese bubbles and begins to brown.
- 10. Serve with a lemon or lime wedge. Enjoy.
- 11. Keep the faith and keep cooking.
CRAB STICK CRACKERS WITH CRAB DIP
Imitation crab sticks can do more than fill California rolls or kani salad. We use these tasty seafood snacks in two ways: first, pulled apart and fried into crisp, delectable crackers; second, chopped into a creamy baked dip to serve with the crackers. They're a great addition to your next party spread.
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the crab stick crackers: Unroll and pull each crab stick into 1/2- to 1-inch-wide strips. Lay the strips out in a single layer, spacing them apart, between paper towels and firmly press down to remove excess moisture. Set aside.
- For the crab dip: Meanwhile, preheat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.
- Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Chop crosswise into 1-inch lengths and set aside.
- Combine the cream cheese with the mayonnaise and sour cream in a large bowl and stir until smooth. Stir in the Cheddar, Worcestershire, garlic powder, smoked paprika, sugar, pepper and juice of half a lemon. Set aside 2 tablespoons of the sliced scallion greens for serving, then stir in the remaining scallions and the chopped crab sticks until thoroughly combined. Spread evenly in the prepared baking dish and bake until golden on top and bubbling, about 30 minutes.
- Meanwhile, heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 350 degrees F.
- Working in three batches, gently toss a third of the crab stick strips with 1 tablespoon of the potato starch in a large bowl until lightly dusted. Drop each strip into the hot oil and fry undisturbed for 1 minute so the starch can firm up. Gently separate the strips from each other using tongs with a slotted spoon or spider. Fry until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate or baking sheet. Let cool completely.
- Garnish the hot crab dip with the reserved scallion greens and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab stick crackers with the dip and lemon wedges and enjoy.
CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 crab cakes
Number Of Ingredients 20
Steps:
- Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
- Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
- Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
- Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
- Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.
OYSTER CRACKER CRAB CAKES
Steps:
- 1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.
- 2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.
- 3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.
- 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
- *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
CRAB OR SHRIMP ON CRACKERS
My mom has made these ever since I was little. We usually make these with crab meat, but you can use canned shrimp if you'd like. These are very easy and quick to make. I will sometimes make the mixture ahead of time and then just top on crackers and bake.
Provided by JenzyGirl
Categories Crab
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients except the cheese until mixture sticks together. Put enough mixture to cover cracker and top with a pinch of cheese. Place on a baking sheet and bake at 350 until cheese melts.
Nutrition Facts : Calories 37.8, Fat 0.3, Cholesterol 17.9, Sodium 355.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 7.8
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
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