Tag Archives: crab

Crab Rangoon Dip with Wonton Chips

Serves 12

Ingredients

8 oz cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup fresh parmesan cheese
2 cans (6 oz) crab meat, drained
1 cup shredded mozzarella cheese, divided
2 tablespoons fresh chives
1 clove garlic
1/2 teaspoon pepper

Wonton Chips

1 package wonton wrappers
cooking spray

Garnish

1 tablespoon fresh chives (optional)

Instructions

Preheat oven to 350 degrees.

Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.

Bake 7-8 minutes or until brown and crispy, set aside.

Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping.

Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips
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Crab & cream cheese snacks

Ingredients

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crab meat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Directions

Heat oven to 375F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crab meat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm
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Crab And Roasted Red Pepper Bisque

(makes 4 servings)

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken or vegetable stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat or canned crab
1 teaspoon Old Bay or Cajun seasoning
1/2 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons red wine vinegar
2 teaspoons salt

Directions:

Heat the olive oil over medium heat and saute the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and saute for another minute.

While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown).

Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth.

Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed).

Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through.

Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired.

Maryland Crab Cakes

Ingredients

1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise (or sour cream)
1 1/2 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 cups breadcrumbs, ideally fresh from white or sourdough bread
1/4 cup panko breadcrumbs
1 tablespoon freshly chopped flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 teaspoon of salt
Lemon wedges for serving

Preparation

Decide whether youíd like to saute or bake the crab cakes. If you want to bake them, preheat the oven for 400 degrees F.

If necessary, drain the crabmeat and pick through it for shells (shells won’t be in jumbo lump crabmeat). Put the crab in a medium-size bowl and set aside.

Get a small bowl and whisk the egg, mayonnaise, mustard, Old Bay seasoning (or substitute), lemon juice, Worcestershire sauce, and salt. Pour the mixture on top of the crab and gently mix until well-combined – be careful to gently break up lumps with your fingers and not to over-mix.

Add the breadcrumbs and parsley to the mixture, and gently mix them until well combined. You want the mixture to still have a loose, meaty texture – not mashed together too much.

Cover the crab cakes with plastic wrap and let them refrigerate for one to three hours.

Mold the crab mixture into eight crab cakes – each should be about an inch thick.

If you want to saute the crab cakes, heat the butter and olive oil in a 12-inch nonstick skillet over medium heat. Once the butter is frothy, add the cakes to the pan and cook on one side for four minutes, about when the underside will be golden-brown. Then, flip the crab cakes and reduce the heat to medium low. Cook the cakes for another four minutes, or until the other side is golden-brown.

If you want to bake the crab cakes, then melt extra butter and brush a baking sheet with it. Put the crab cakes on the sheet. Then, melt the 2 tablespoons of butter and the olive oil together, and brush the tops of the crab cakes with it. Bake them for 20 minutes.

Serve with lemon wedges and your choice of side dishes.