Recipezaar: Appetizers,Crab recipes

Sourdough Bread Fondue

Mon, 23 Mar 2009 15:03:44 -0400

This recipe was given to me about 15 years ago. Serve with fresh vegetables, crackers, rye bread cocktail slices or reserved filling of bread that was scooped out earlier. -- posted by "Food:The Way To Anyone's Heart"

Crab Rangoon

Thu, 26 Mar 2009 11:18:54 -0400

Yet to try -- posted by Chef #1213567

Baked Crab Meat

Fri, 03 Apr 2009 12:59:40 -0400

By: Connie Glorioso -- posted by Chef #790204

Baby Brie Crab Appetizers

Thu, 16 Apr 2009 15:23:13 -0400

This appetizer is so... good! Very easy and equally impressive to guests at your next party or for a great evening at home. -- posted by Corrinne J

Brioche-Crab Melts

Tue, 28 Apr 2009 01:50:14 -0400

Recipe by Vitaly Paley, published in F&W magazine, February 2006 edition. Chef Paley, chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyere cheese easily snagged him a first-place prize.;) The crab salad can be refrigerated overnight!! From Winemakers On Board: Oregon Pinto Noir and Snowboarding. -- posted by Manami

Psychokat's Crab Dip

Mon, 04 May 2009 20:08:02 -0400

I found this recipe to be a little different than most crab dips. I like to use the shaped bread loaf tubes I got from Pampered Chef for this recipe. It gives a better presentation. -- posted by Psychokat

Ultimate Crab Cakes With a Simple Remoulade Sauce

Wed, 06 May 2009 00:25:36 -0400

I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes -- posted by Chef #1258553

Hot Deviled Crab

Wed, 06 May 2009 11:31:48 -0400

An elegant appetizer, deviled crab is a favorite in the Northern Florida gulf coast. -- posted by Chef #1258363

Mini Crab Cakes With Avocado Salsa

Fri, 08 May 2009 12:43:20 -0400

From the book "The Essential Fingerfood Cookbook" these sound especially tasty. Posted for safekeeping. NOTE: Prep time does NOT include 30 minute chill time. -- posted by FloridaNative

Danny Z's Spicy Crab Salad

Wed, 13 May 2009 22:10:50 -0400

This spicy crab salad is a great stuffing for tomatoes, avocados, cucumbers or even a lettuce wrap. You could even stuff it in your favorite fish. -- posted by Chef #605204

Smoked Salmon Timbales ( No Cook)

Thu, 14 May 2009 01:28:22 -0400

Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party. -- posted by Wild Thyme Flour

Cream Cheese Crab Dip

Thu, 14 May 2009 16:10:34 -0400

sprinkle with Parmesan cheese just before serving! -- posted by Boise Cook!

Magnolias Blue Point Crab Tarts

Fri, 15 May 2009 00:52:08 -0400

From The Magnolia Bar & Grill, Houston, Texas Note: Allow butter and cream cheese to soften at room temperature then add juice from 2 lemons. Then add remaining ingredients except tart shells. -- posted by Witch Doctor

Jonah Crab Cakes

Sat, 16 May 2009 10:37:48 -0400

For a sensational appetizer for a spring lunch or dinner, these flaky crab cakes are just the solution. For a stunning presentation, serve them topped with diced tomatoes and baby arugula. -- posted by Chef mariajane

Crab Cakes With Sassy Tartar Sauce - Sandra Lee

Sun, 17 May 2009 15:14:19 -0400

from health magazine mailer -- posted by figaro8895

Cream Cheese Crab Dip (Caribbean)

Mon, 18 May 2009 17:26:27 -0400

Yummmm...posted for ZWT! -- posted by lazy gourmet

Crabmeat Cakes With Mustard Sauce

Tue, 19 May 2009 01:51:35 -0400

From Food Network Magazine June/July 2009. This comes from the Four Seasons in New York. -- posted by Vino Girl

Crabmeat Cheesecake With Pecan Crust (Creole)

Tue, 19 May 2009 15:40:54 -0400

This recipe comes from the website gumbopages.com, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe.] -- posted by Sydney Mike

Virginia Crabcakes

Wed, 20 May 2009 14:29:50 -0400

I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings. -- posted by Leslie in Texas

Hg's Fit and Crabulous Crab Cakes - Ww 5 Pts

Fri, 22 May 2009 02:06:34 -0400

I absolutely love crab cakes. I'm excited to try this version from Hungry Girl. She notes that even though the list of ingredients is long, most are kitchen staples, and the recipes is SO worth it! Enjoy! Hg's calculations per Crab Cake: Cal: 210, Fat: 12g, Sod: 651mg, Carbs: 14g, Fiber 1g, Sugars: 1.5g, Protein: 11g -- posted by Messie Chef

Crab Cakes With Spicy Remoulade

Fri, 22 May 2009 02:10:55 -0400

This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree. -- posted by Leslie in Texas

Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

Fri, 22 May 2009 11:50:54 -0400

Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture. -- posted by Buster's friend

Maryland Lady Crab Cakes

Sat, 23 May 2009 18:23:17 -0400

"According to "Ye Marland Chronicle" written for the Baltimore Sunday Sun in 1933, the Maryland crab was the main reason for Captain John Smith's visit to Chesapeake Bay in 1607. Crab bakes were first eaten by Lord Baltimore in 1634. The Imperial Crab was created in honor of Queen Herietta Marie." - Seafood Marketing Authority, Division of Marketing Development, Department of Economic and Community Development 2525 Riva Road, Annapolis, MD 21401 -- posted by Engelis

Not Too Spicy Crab Dip

Tue, 26 May 2009 01:38:54 -0400

Origianl Recipe found in Taste of Home Simple & Delicious Sept / Oct 2005 I cut the recipe down by a 4th. It was perfect size for just me. -- posted by Engelis

Hot Crab Dip

Mon, 01 Jun 2009 00:31:37 -0400

This is my mum's favourite appetizer recipe- everyone who tries it asks for the recipe, even my cousin who only ever eats junk food! Serve with bread to dip in. -- posted by Rainbow*Bubbles

Hot Crab Dip

Mon, 15 Jun 2009 18:45:16 -0400

I've been on a search for lower-fat recipes that don't taste low-fat. This is a great dip recipe from Cooking Light. Of course, you can always use the full-fat ingredients if you prefer. -- posted by appleydapply

Spicy Crab Mornay

Wed, 17 Jun 2009 14:34:55 -0400

From the cooking show Out of The Blue (only do seafood recipes). Hoping to make when we can start going crabbing again. Times are estimated on you using freshly cooked crabs. -- posted by I'mPat

Potato Seafood Cakes

Fri, 26 Jun 2009 12:26:36 -0400

From 1001 Low Fat Recipes. Great way to use up leftover mashed potatoes! -- posted by dicentra

Cool and Crunchy Crab Dip

Sun, 28 Jun 2009 17:26:07 -0400

Cooking Light, NOVEMBER 2004 -- posted by dicentra

Cold Crab Dip

Sun, 28 Jun 2009 17:39:49 -0400

This is a simple and easy dish - if you don't have access to fresh crab you can always use canned or if you would rather not use crab you substitute shrimp either way it's an awesome way to start a party..enjoy -- posted by Ravenseyes

Crab N Shrimp Dip

Mon, 29 Jun 2009 00:52:28 -0400

Quick N Easy little spread. Great with crackers, pita or toast points. -- posted by cajunhippiegirl

Crab Cakes With Lemon Butter and Plum Tomato Salsa

Tue, 30 Jun 2009 00:52:46 -0400

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004. -- posted by College Girl

Crab and Artichoke Appetizer Pizza

Thu, 09 Jul 2009 11:34:00 -0400

A neat twist on a familiar dip. Chefs Beverly Mills and Alicia Ross recommend using a thin and crispy pizza crust, such as Boboli, as the base. Sure to be a hit with cocktails. -- posted by duonyte

Capt. Phil's Crab-Stuffed Mushrooms

Thu, 16 Jul 2009 15:44:30 -0400

Captain Phil Harris of "Deadliest Catch" made this recipe on the series "After the Catch"; I thought they looked interesting. I would suggest garlic and herb cream cheese, Aloette or Boursin, though you may use what you have handy and suits you. I would think more shredded cheese would be necessary for 40 mushroom caps also. Taken from Discovery.com. -- posted by alligirl

Maryland Crab Dip by Keith

Sun, 19 Jul 2009 12:51:36 -0400

I really like this dip spooned and served inside a hollowed out loaf of bread or with slices of French bread. -- posted by kds1398

Crabmeat Hoezel

Thu, 23 Jul 2009 01:17:14 -0400

This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel -- posted by ~Laury~

Alouette Spinach Artichoke Crab Dip

Mon, 27 Jul 2009 18:50:04 -0400

This is a classic dip but always a huge hit at any gathering! It's always easy, quick and best of all delicious! -- posted by Corrinne J

Crabby Shrimp Dip

Sun, 02 Aug 2009 10:07:37 -0400

I had this at the Bachelorette Finale and I think I ate the whole thing. It was so good I couldn't stop scooping. Naturally, I got the recipe. This takes about 5 minutes to make and is super easy. ENJOY -- posted by Bay Laurel

Crab and Avocado Dip on Chips - Gourmet Style ;)

Thu, 06 Aug 2009 11:31:50 -0400

I found this appetizer recipe in a really cool blog about entertaining and it seemed soooo easy that i had to try it. I like that kind of cooking... super easy and simple but that you can also make it look gourmet. So i finally tried this for my cousin's bday and EVERYBODY loved it. They even asked me to do it again for our next gathering. I'm not sure about the servings, and it also depends on how much avocado and crab meat you put in each tortilla chip, so it's just approx. -- posted by Choco lover

Imitation Crab Bruschetta

Mon, 17 Aug 2009 01:39:37 -0400

Easy to prepare -- always gobbled up. Save time by buying prepared toasts at the grocery store. -- posted by Viclynn

Warren Leruth's Crabmeat St. Francis

Wed, 19 Aug 2009 01:27:30 -0400

"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.) -- posted by BecR

Crab and Shrimp Salad

Wed, 19 Aug 2009 01:32:02 -0400

Crab salad filling for puff pastry, crackers, or sandwich -- posted by Chef #607540

Herbed Crab Dip

Wed, 19 Aug 2009 02:08:00 -0400

Serve this stylish make-ahead dip with cracker bread, Belgium endive leaves, radishes and blanched cauliflower and broccoli florets. To blanch, immerse the vegetables in boiling salted water for 30 seconds, drain and chill in cold water. Immediately drain well. From Canadain Living 2004 Issue -- posted by daisygrl64

Dusty's Stuffed Mushrooms

Fri, 21 Aug 2009 12:09:08 -0400

Recipe from a late dear friend. -- posted by Papa D

Elegant Mushrooms

Tue, 25 Aug 2009 11:26:01 -0400

Appetizers don't get much easier than this. I have used the flaked imatation crab, and it worked out fine. -- posted by TheGrumpyChef

Crab and Bocconcini Quesadillas

Fri, 28 Aug 2009 09:47:22 -0400

A really delicious recipe to spoil your guests with. You can also enjoy these for lunch or dinner. Enjoy! -- posted by Nif

Hot Crab Appetizer

Mon, 31 Aug 2009 02:30:33 -0400

The best hot crab appetizer out there...you can adjust the kick by adjusting the horseradish sauce....never fails for a great take-along appetizer! Recipe calls for one can of crabmeat...sometimes I will use two. -- posted by Jakers

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Mexican Seafood Cocktail (Campechana)

Tue, 01 Sep 2009 12:07:43 -0400

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;) -- posted by Manami

Stuffed Mushroom Caps Deluxe

Tue, 01 Sep 2009 14:33:56 -0400

Stuffed Mushrooms are one of my favorite appetizers and these are a hit any time I serve them! Make some up and freeze them, then you can pop them in the microwave and defrost, then bake them up in no time at all! I love lemon squirted on mine just before serving. Please add the salt, pepper, garlic powder and crushed red peppers to your liking. Some people like less salt some like more and so on, so I leave it up to you as to how much you put in/on yours. -- posted by Linda's Busy Kitchen

Crabmeat Dewey

Tue, 01 Sep 2009 14:35:04 -0400

. -- posted by Brookelynne26

Creole Crab Cakes

Tue, 08 Sep 2009 12:44:02 -0400

We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so. -- posted by gailanng

Hot Crabmeat or Shrimp Dip

Tue, 08 Sep 2009 15:43:07 -0400

Can't remember where I got this, but one thing for sure...it's good! -- posted by gailanng

Crab Hushpuppies

Tue, 08 Sep 2009 15:48:50 -0400

From Cooking with Paula Deen, May/June 2007. I have not made these, but I wanted to save the recipe online. I guessed on the prep/cook times. -- posted by Renegade Chef

Crab and Cheddar Fondue

Thu, 10 Sep 2009 01:43:37 -0400

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy! -- posted by College Girl

Crabmeat-Cream Cheese Log

Thu, 10 Sep 2009 11:17:31 -0400

This is sooooo simple, but with an elegant presentation. Best of all, all 3 ingredients can be stored for indefinite periods in pantry/fridge. A great help when unexpected guests show up over the holidays. -- posted by davianng

Aunt Caron's Crab Dip

Thu, 17 Sep 2009 16:47:45 -0400

my aunt gave my mom this recipe and now we make it for christmas every year when we go over to the house of my father's parents and they can't get enough of it! -- posted by Chef #1345159

Hyman's Charleson Crab Dip

Fri, 25 Sep 2009 16:34:06 -0400

From Hyman's Seafood Restaurant in Charleston, SC. -- posted by Baker*Chick

Crab Salad Stuffed Shells

Mon, 28 Sep 2009 14:32:20 -0400

These always go over well at my summer barbecues and Picnics. It's not the Normal presentation for crab salad but that's what people love about it -- posted by GingerlyJ

Cajun Crab Dip

Mon, 28 Sep 2009 14:36:51 -0400

This spicy dip is very good, though you may have to "turn down" the heat a bit! The recipe comes from a local periodical. -- posted by D. Todd Miller

My Sister Anne's Stuffed Mushrooms

Tue, 29 Sep 2009 15:39:07 -0400

From Dom DeLuise. Dom suggests serving this with a green salad as a light lunch, but I think they make better appetizers. Could be a side dish as well. -- posted by Chocolatl

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Hot Crab Dip

Thu, 08 Oct 2009 17:53:48 -0400

My girlfriends parents always fixed this when she had a sleep over. Loved it. So here is the recipe. -- posted by debbies dishes

Kristie's Delicious Crab Cakes!!

Tue, 13 Oct 2009 15:15:42 -0400

Light, Delicious, and Definitely Tasty! These are a HUGE hit for any Occasion, or Dinner. Your guest will be begging you for this recipe. Trust Me!! Enjoy! -- posted by Forever Foodie

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Green Chili & Scallion Crab Won Ton Cups

Mon, 19 Oct 2009 12:40:54 -0400

This is another one of my green chili creations. I had a dip like this once and wanted to add some extra flair for a small dinner party. -- posted by Melanie B.

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ

Ww Creamy Seafood Spread (1/4 Cup = 2 Pt.)

Sat, 24 Oct 2009 03:16:22 -0400

Can be used as a dip or a spread. -- posted by fluffystew

Mmmm Good Hot Clam or Crab Dip

Tue, 27 Oct 2009 17:09:25 -0400

Take the basics & heat them up and whala. Perfection. Simple & delicious. Just throw together & bake until bubbly. Serve with your favorite crackers or scoops. I already doubled the recipe for you. -- posted by shadowgirl...

Crabby Jacks

Thu, 05 Nov 2009 11:33:02 -0500

Crabby, cheesy, hot and delicious. This is an easy and yummy appetizer we use at holiday time, but I'm not sure why we only have them then. Great recipe you can throw together with pantry items, although fresh crab is so much better. -- posted by Yia Yia

Shrimp and Crab Dip

Sat, 07 Nov 2009 13:09:14 -0500

"This is a quick and simple dip that is always a hit." -- posted by Rochelle79

Crab Pierogies

Sun, 08 Nov 2009 09:25:13 -0500

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's recipe #48587 Potato Pierogi -- posted by Sammit

Crab and Pesto Crescents

Sun, 08 Nov 2009 19:04:59 -0500

I received this recipe from Pillsbury and have not tried it yet, but it sounds simple and delicious. Many variations here - shrimp, chicken, etc. -- posted by Denise!

Crab-Stuffed Deep-Fried Shells

Mon, 09 Nov 2009 16:45:34 -0500

Recipe is from the Sun Sentinel. -- posted by Sweet Jezebel

Mini Crab BLT Sandwiches With Roasted Tomatoes & Avocado

Tue, 17 Nov 2009 21:31:25 -0500

These are simple little sandwiches which you can make all ahead of time and then just put together right before serving. A nice twist on BLT. A simple BLT spread with crab, roasted tomatoes and avocado make this great. I cut the small baguettes on a angle, secure each half with a tooth pick for a nice small bite size sandwich. Great for appetizers. Now, really hungry ... make this on some toasted Ciabatta bread for a decadent full size sandwich with a bowl of soup one night for a great dinner. -- posted by SarasotaCook

Mikes Maine Crab Cakes

Fri, 20 Nov 2009 16:02:52 -0500

Based on a recipe from Guy Fieris book, Diners, Drive-ins and Dives: an All-American Road TripWith Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down. I havent tried this yet, although I am planning a trip up the road to Gardiner soon! :) -- posted by mersaydees

Paula Deen's Hot Crab Dip

Sat, 28 Nov 2009 14:53:02 -0500

From Nov 09 issue of Good Housekeeping, featuring Paula Deen. There are other recipes for her crab dips on here, but this one is very quick and simple, with ingredients that I typically have on hand. I used nuefchatel cheese, and fat free Miracle Whip for a low-fat alternative, and the flavor didn't suffer at all. -- posted by Lightly Toasted

Crab Meatballs

Mon, 30 Nov 2009 01:52:27 -0500

If you like the stuffing in crab stuffed mushrooms, you've got to try this appetizer. I made my crab meatballs really small and served them with toothpicks as an appetizer. They are great plain, but I'm guessing that they would also be tasty served with seafood cocktail sauce. I haven't made this in ages, so I have no idea how much it yields. -- posted by Karen67

Crab & Polenta Bruschetta

Thu, 03 Dec 2009 09:49:50 -0500

As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling. -- posted by Manami

Alouette Spinach Artichoke Crab Dip

Thu, 03 Dec 2009 15:12:47 -0500

This is a perfect appetizer to server during holiday entertaining! It's super delicious, easy and everyone just loves a good spinach & artichoke dip! -- posted by Corrinne J

Creamy Crab Egg Rolls

Sat, 05 Dec 2009 12:31:50 -0500

This is a fusion of Thai Wonton Butterflies and traditional Chinese eggrolls. -- posted by Master Chef Craig

Crabmeat Remick at the Plaza Hotel

Mon, 07 Dec 2009 14:41:50 -0500

This was a Plaza Hotel specialty -- -- posted by carrie sheridan

Cheesy Crab Muffins

Fri, 11 Dec 2009 17:47:57 -0500

Living near the Cheasapeake bay, my family eats a ton of seafood. I credit this recipe to my aunt whom made these on Thanksgiving. I made these for the first time for a football party and everyone enjoyed them. -- posted by 8-BALL GIRL

Curried Coconut Shrimp Balls on Bamboo Spoons

Mon, 21 Dec 2009 10:42:19 -0500

These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami

Crab Cake Dip

Sun, 27 Dec 2009 17:13:52 -0500

Fantastic recipe from the Evil Shenanigans cooking blog. -- posted by Sweet Jezebel

Shiso Crab Cocktail

Mon, 28 Dec 2009 16:59:16 -0500

From Splendid Table -- posted by dicentra

Bite-Size Wasabi Crab Cakes

Mon, 28 Dec 2009 23:48:40 -0500

Serve with Ginger Aioli. Coastal Living, DECEMBER 2009 -- posted by dicentra

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Spider Rolls

Tue, 29 Dec 2009 09:49:18 -0500

Cooking Light, APRIL 2003 -- posted by dicentra

Caper Crab Dip

Wed, 30 Dec 2009 10:18:53 -0500

From Quick and Easy Recipes: Appetizers -- posted by dicentra

Mexican Crab and Cheese Croustades

Fri, 01 Jan 2010 13:08:12 -0500

From yahoo group. OAMC -- posted by dicentra

Green Chili & Scallion Crab Won Ton Cups

Tue, 05 Jan 2010 12:21:51 -0500

This is another one of my green chili creations. I had a dip like this once and wanted to add some extra flair for a small dinner party. -- posted by Melanie B.

Barb's Crab Canapes

Wed, 13 Jan 2010 18:35:35 -0500

Easy, delicious finger food snack perfect for parties, and can easily be a delicious spread for crackers as well. -- posted by Nat Da Brat

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Cucumber-Yogurt Crabmeat Salad

Tue, 19 Jan 2010 08:07:35 -0500

Recommended Wine Pairing: Sauv Blanc or Pinot Blanc I strictly recommend jumbo lump crab!! -- posted by GoldsmithLissa

Red Lobster Maryland Crab Cakes

Tue, 26 Jan 2010 12:31:31 -0500

From the Red Lobster restaurant website. These dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. I made these this evening and even my DH who doesn't care for seafood said it was a keeper recipe. I made them just as the recipe states but next time I might try a little more Old Bay Seasoning or pepper (or perhaps a dash of cayenne or red pepper flakes) to bring some more flavor to these wonderful crab cakes. Serve them a la carte, in a sandwich or beside a salad. We used Sweet Chili Sauce drizzled on the plate for another layer of flavor -- the Asian type SWEET-chili sauce, not the tomato-based kind you find with ketchup or the hot type of Asian chili sauce -- which complemented these very well and came straight out of the bottle so no extra work. Some advice on breadcrumbs: I really recommend Panko breadcrumbs. They give these cakes a nice crunchy outside even though very few crumbs are used for breading. Luckily most major grocery stores now carry this product in the Asian product aisle. If you're lucky enough to have an Asian grocery store in your area go there not only to save money but also to take advantage of authentic, flaky, white breadcrumbs that can be use in numerous recipes! Please do NOT purchase Progresso Seasoned Panko breadcrumbs for this recipe. If Panko crumbs are not available to you, use plain (non-seasoned) breadcrumbs for this recipe. -- posted by Croft Girl

Crab Stuffed Mushrooms

Mon, 01 Feb 2010 12:10:42 -0500

I sampled these at a local grocery store and had to find the recipe when I got home. They were great! -- posted by Mrs.Chance

Zesty Crab Cakes With Tarragon Tartar Sauce

Fri, 05 Feb 2010 08:46:18 -0500

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it! -- posted by Brazilianflavor in Atlanta, GA

Crabby Devil Dip

Fri, 05 Feb 2010 11:16:00 -0500

We usually leave off the cocktail sauce - simply because I almost never have it on hand. -- posted by Sweet Jezebel

Hot Crab Dip

Mon, 08 Feb 2010 12:13:17 -0500

Here's a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab. We've dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. The proportions are guidelines, really this is to taste. -- posted by P ROD

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