HOT CRAB CROSTINI
Creamy hot crab dip tastes great on top of crunchy baguette slices. Serve it to guests in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 400°. Place bread slices on large ungreased cookie sheet. Brush tops lightly with oil. Bake 3 to 5 minutes or until crisp and very light brown.
- Meanwhile, mix remaining ingredients except chives in medium bowl. Spread 1 rounded table-spoonful crabmeat mixture on each bread slice.
- Bake about 5 minutes or until filling is hot and cheese is melted. Sprinkle with chives.
Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 260 mg
HOT CRAB CANAPES
A great Southern appetizer that couldn't be easier. Instead of the Rye bread, you could use toast rounds, triangles, or even hollowed mushrooms - whatever you like.
Provided by KissKiss
Categories Spreads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and spread on the Rye mini-slices.
- Place under a broiler until hot and bubby.
Nutrition Facts : Calories 106.5, Fat 6.8, SaturatedFat 1.8, Cholesterol 20.5, Sodium 422.1, Carbohydrate 3.8, Sugar 1, Protein 7.4
CAJUN CRAB STUFFED PEPPERONCINI
Provided by The Hearty Boys
Categories appetizer
Time 30m
Yield 36 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
- Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.
SHRIMP AND CUCUMBER CANAPES
These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
EASY CRAB ASPARAGUS PIE
Make and share this Easy Crab Asparagus Pie recipe from Food.com.
Provided by Duckk76
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease 10 inches quiche dish or pie plate. Layer crabmeat, asparagus and onion in prepared pie plate; top with cheeses. Season with pepper to taste. Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives cut in butter until mixture forms coarse crumbs. Stir in milk and eggs; pour over cheese mixture. Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot.
ASPARAGUS APPETIZERS
A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.
Provided by DALEPFEFFER
Categories Appetizers and Snacks Vegetable
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Trim crusts from bread, and flatten slightly with a rolling pin.
- In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
- Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
- To serve, preheat oven to 400 degrees F (205 degrees C).
- Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g
CRAB AND ASPARAGUS SOUP
Make and share this Crab and Asparagus Soup recipe from Food.com.
Provided by Mamie37
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-high heat in a medium saucepan.
- Add asparagus, crab and onions.
- Saute 2 to 3 minutes, or until soft.
- Reduce heat to medium low, add soup, broth and water.
- Bring to a boil, add soy sauce and white pepper to taste.
Nutrition Facts : Calories 218, Fat 10.6, SaturatedFat 4.3, Cholesterol 49.9, Sodium 1763.3, Carbohydrate 11, Fiber 1.4, Sugar 1.3, Protein 19.9
GREEK SHRIMP CANAPES
I grew up by the ocean and then moved to a land-locked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. It's become a neighborhood favorite. -Amy Harris, Springville, Utah
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.
Nutrition Facts : Calories 68 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRAB LOUIS
Steps:
- Make dressing:
- Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
- Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.
CRAB PHYLLO CUPS
I always like a little extra chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.
Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
HOT CRAB AND ASPARAGUS CANAPES
An easy to make-ahead appetizer for a New Year's Eve get-together. You can use canned, frozen or fresh crab meat.
Provided by William Uncle Bill
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line a baking tray with parchment paper.
- In a mixing bowl, beat cream cheese until light.
- Beat in crab, garlic and green onions until just combined.
- Season with salt, lemon juice and Tabasco sauce; combine well.
- Slice baguette diagonally into 1/4 inch thick slices.
- Spread mixture on the baquette slices and set on the baking tray.
- Top each canape with 2 asparagus halves, cut side down.
- Sprinkle canapes with grated Parmesan cheese.
- Bake in preheated 400 F oven for 10 minutes or until heated through.
- Arrange on a platter and serve.
- NOTE: To blanch the asparagus, cook in boiling water for 1 - 2 minutes.
- Drain and immediately chill in ice water; drain.
- These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.
- Because you will be baking from cold, allow 3 - 4 minutes extra cooking time.
Nutrition Facts : Calories 302.2, Fat 12.7, SaturatedFat 7.1, Cholesterol 58.2, Sodium 645.8, Carbohydrate 32.2, Fiber 2.5, Sugar 0.8, Protein 14.8
AUSTRALIAN CRAB AND ASPARAGUS SOUP
Make and share this Australian Crab and Asparagus Soup recipe from Food.com.
Provided by pattikay in L.A.
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, warm the oil. Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).
- Sprinkle with flour and stir quickly to combine.
- Add the milk, stirring constantly, and cook till sauce is smooth.
- Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest.
- Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
- Stir in the crab and asparagus.
- Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked.
- Discard bay leaf and serve.
Nutrition Facts : Calories 231.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 3.3, Sodium 333.9, Carbohydrate 32.8, Fiber 2.3, Sugar 3.1, Protein 9.7
CREAMY CRAB AND ASPARAGUS BAKE
Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.
Provided by Northwestgal
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
- In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
- Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
- Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
- Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
- Bake at 350° for 30 minutes. Serve hot.
HOT CRAB CANAPé
Steps:
- Preheat oven to 350 degrees. With an electric mixer, mix all ingredients in a bowl. Place mixture in a shallow ovenproof casserole dish. Bake for 15 to 20 minutes or microwave until warm (2 to 3 minutes). Serve with crackers. This may be frozen for future use.
CUCUMBER CANAPES
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. -Nadine Whittaker, South Plymouth, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.
Nutrition Facts : Calories 120 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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