Creole Crab Tini Recipes

Steps:

• Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
• Assemble burgers with buns and accompaniments.

Steps:

• To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
• Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
• In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
• Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
• In a large bowl, whisk together egg, milk and sour cream.
• When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
• Stir in vegatables and all melted butter from the pan, do not overmix.
• Fold in crabmeat just until evenly distributed.
• Spoon heaping tablespoon batter into each muffin cup.
• You should fill 20 cups.
• Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
• Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
• Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
• Bring to room temp or warm for a minute or so in oven before frosting.
• To make frosting:
• In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
• Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.

Steps:

• Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary.
• Toss the greens with Herb Dressing.
• Place spring greens in a Martini glass.
• Place a mound of the crabmeat on top of the tossed salad.
• Garnish with grape tomatoes and a twist of lemon on the rim of the glass.

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

Steps:

• Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
• Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
• Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.

Steps:

• Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
• Coat with flour or breadcrumbs. Chill at least 1 hour.
• Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.

Steps:

• Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
• Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
• Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
• Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
• Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
• Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
• Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.