Mini Crab Rolls Recipes

Steps:

• In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
• Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

Steps:

• For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
• For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
• Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
• Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

Steps:

• Heat oven to 325°F.
• Cut rolls horizontally in half; place, cut sides up, on baking sheet.
• Bake 8 min. Meanwhile, combine all remaining ingredients except lettuce.
• Fill rolls with lettuce and crabmeat mixture just before serving.

Steps:

• Combine crabmeat and mayonnaise in medium bowl.
• Butter along outside surfaces of hot dog rolls.
• Heat medium skillet over high heat.
• Place rolls in skillet buttered side down; cook until browned slightly, about 2 minutes per side.
• Open rolls and fill with lettuce, then crabmeat mixture.
• Serve immediately with chips and a pickle.

Steps:

• Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
• Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

Steps:

• In a large skilled over medium high heat saute the minced garlic in the 1 T.
• oil.
• Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
• Stir fry for 4 minutes.
• Stir in the crab, egg, soy sauce, and pepper.
• Stir well.
• Add the pepper flakes if using.
• Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
• Heat oil in a heavy skillet over medium high heat.
• Lay out the wrappers and divide mixture evenly.
• Wrap envelope style.
• Example: You want the 4 points of the wrapper up, down, right and left.
• At the lower point place mixture and form into a mini log.
• fold the bottom up and over log.
• Fold in sides.
• Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
• When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
• Repeat.
• Serve with stir fried veggies and dipping sauce.

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the crabmeat, potato chips, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt, and lemon juice in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round 3/4-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching one another.
• Roast for 10 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Steps:

• Heat oven to 350°F. Remove dough from can, and cut in half lengthwise to make 2 long thin pieces of dough. Use serrated knife to cut each half into 12 pieces. Place pieces, rounded side up, on ungreased cookie sheet.
• Bake 15 to 18 minutes or until just golden brown. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 10 minutes.
• Meanwhile, in medium bowl, stir together crab, mayonnaise, seafood seasoning, tarragon, salt and pepper just until combined. Set aside.
• Use serrated knife to cut slit in rolls from top to bottom, being careful not to cut all the way through. Place crab mixture in center of each roll. Top each roll with parsley sprig. Serve immediately, or cover and refrigerate until ready to serve.