Crabcrispskanisenbei Recipes

Steps:

• Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
• Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
• Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
• Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
• Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

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.

Steps:

• With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture.

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

Steps:

• Preheat the oven to 325˚F (160˚C).
• Melt the butter in a medium pan over medium-low heat. Add the onion, garlic, and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove from heat and transfer to a small bowl to cool completely.
• Using a fine-mesh strainer, drain crab meat over a bowl.
• In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric mixer, beat together until well combined. With a flexible spatula, fold in the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat.
• Transfer the dip to a 1-quart baking dish. Top evenly with the remaining cheddar cheese.
• Bake for 20-25 minutes, until the mixture is just beginning to bubble around the edges and the cheese is melted.
• Heat the broiler to low. Broil dip for 3 minutes, until the whole surface is bubbling and browned. Remove the dip from the oven. Let cool for at least 15 minutes, until set.
• Garnish the dip with Old Bay and chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
• Enjoy!

Steps:

• Cook pasta according to package direction.
• On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
• Add tomatoes and stir 3 minutes.
• Add remaining ingredients, until cheese is melted.
• Serve sauce over hot cooked pasta.

Steps:

• Combine all ingredients (except muffins) till well combined.
• Spread evenly over split muffins (12 pieces).
• With sharp knife, cut into small pie shaped slices (I usually cut each in 4 pieces, but if you need more, you can cut them smaller).
• Place on cookie sheet.
• Put cookie sheet in freezer until crabbies are frozen.
• When frozen, remove from cookie sheet and place in plastic bag. Return to freezer and store till ready to use.
• When ready to serve, place on cookie sheet.
• Put under broiler until bubbly and crisp, approximately 5 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
• Divide rolls in half and press into the prepared tartlet pans. Set aside.
• In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Steps:

• Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
• In a medium mixing bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
• In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
• Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.