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A bed of stewed black beans and a pineapple salsa topper give these fried crab cakes extra zest. Serve as an appetizer or a lunch entree.
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INGREDIENTS
1/4 cup butter or margarine
1 red or green sweet pepper, chopped (3/4 cup)
1/2 cup finely chopped celery
3 tablespoons finely chopped onion
3/4 cup fine dry bread crumbs
2 teaspoons snipped fresh parsley
1 teaspoon dried thyme, crushed
1 teaspoon dried tarragon, crushed
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10 ounces cooked crabmeat, chopped (2 cups) or two 6-1/2-ounce cans crabmeat, drained, flaked and cartilage removed
Braised Black Beans (see recipe below)
Pineapple Salsa (see recipe below)
Fresh cilantro sprigs (optional)
DIRECTIONS
1. In a large skillet, melt 2 tablespoons of the butter or margarine over medium-high heat. Add sweet pepper, celery, and onion. Cook and stir about 5 minutes or until tender, but not brown.
2. Transfer to medium mixing bowl. Stir in the bread crumbs, eggs, parsley, thyme, tarragon, paprika, mustard, and salt. Stir in crabmeat; mix well. Shape into six 1/2-inch-thick cakes.
3. Heat the remaining 2 tablespoons of butter in the large skillet. Cook cakes over medium heat for about 3 minutes per side or until golden brown and heated through.
4. Serve crab cakes immediately on a bed of warm Braised Black Beans. Top with Pineapple Salsa. Garnish with cilantro, if you like. Makes 6 servings.
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Thinly slice a baguette-style French bread loaf for these bruschetta (broo-SHEH-tah) appetizers. Toast the bread slices and top with a mixture of crabmeat, shrimp, and tomatoes tossed in a lemony herb and garlic sauce.
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INGREDIENTS
1 tablespoon snipped chives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh mint
1 teaspoon bottled minced garlic
6 ounces frozen crabmeat, thawed and drained, or one 6.5-ounce can crabmeat, drained, flaked, and cartilage removed
8 ounces peeled, deveined, and cooked shrimp, coarsely chopped
1 cup chopped plum tomatoes
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1/2 cup finely chopped onion
1 8-ounce loaf baguette-style French bread
DIRECTIONS
1. Stir together the 1 tablespoon olive oil, lemon juice, chives, basil, mint, and garlic in a mixing bowl. Add crabmeat, shrimp, tomatoes, and onion; toss to coat. Cut the bread into 48 thin slices; brush one side of each slice with some of the 2 tablespoons olive oil; sprinkle lightly with pepper.
2. Arrange bread slices, oiled sides up, on baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes till toasted. Turn and broil other side till toasted. Arrange on a serving platter with oiled sides up; spoon seafood mixture on each slice. Garnish with fresh basil, if desired. Serve at once. Makes 48 appetizer servings.
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These sushi-like appetizers use zucchini ribbons to wrap up a crab-filled package of flavor.
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INGREDIENTS
2 medium zucchini or yellow summer squash
1/2 cup cooked lump crabmeat
1 tablespoon mayonnaise or salad dressing
2 tablespoons coarsely shredded carrot
16 small fresh basil leaves
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DIRECTIONS
1. Trim ends of zucchini. Using a sharp vegetable peeler, slice zucchini lengthwise into wide, flat "ribbons." Discard first and last slices, and the seedy portions in the middle. (You will need 32 ribbons.) Set ribbons aside.
2. Carefully clean crabmeat, removing any shell or cartilage pieces. Drain crabmeat well in a colander, pressing with the back of a spoon to remove most of the liquid. Pat dry with paper towels. In a small bowl combine crabmeat, mayonnaise, wasabi paste, and salt. Seed and peel the avocado; cut into thin strips.
3. On a clean work surface, place one zucchini ribbon on top of another. For each roll-up, place 1 slightly rounded teaspoon of crab mixture at one end of a doubled zucchini ribbon. Top with avocado strips, a few shreds of carrot, and a basil leaf. Roll up; secure with toothpicks. If desired, cover and chill up to 30 minutes. Makes 16 appetizers.
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This Maryland specialty, pan-fried patties of crab meat coated with bread crumbs and flavored with lively seasonings, is quick to make.
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INGREDIENTS
1 6-ounce package frozen, cooked crab meat or one 6-ounce can crab meat, drained and cartilage removed
2 tablespoons finely chopped green onion
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
2 teaspoons Dijon-style mustard or Creole mustard
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon white wine Worcestershire sauce
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1/2 cup fine dry bread crumbs
2 tablespoons cooking oil
DIRECTIONS
1. Thaw crab, if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise, parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick.
2. Combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat oil. Add crab cakes. Cook over medium heat about 3 minutes on each side or until golden and heated through. Add additional oil, if necessary. Serve crab cakes hot with lemon wedges and, if desired, tartar sauce. Makes 4 main-dish servings.
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Ground red pepper gives these appetizer crab cakes a bit of kick.
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INGREDIENTS
1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1/4 cup mayonnaise or salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1-1/2 cups soft French bread crumbs
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8 ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups
3 tablespoons finely chopped red sweet pepper
3 tablespoons finely chopped green sweet pepper
DIRECTIONS
1. Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.
2. Combine egg, mayonnaise or salad dressing, dry mustard, garlic powder, onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes.
3. Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 8 appetizer servings or 4 main course servings.
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1. Cook onion in oil in a small saucepan for 3 minutes. Remove from heat; stir in crabmeat, mayonnaise or salad dressing, chili pepper, and cheese. Spread half of the filling on half of one tortilla. Fold the tortilla in half; set aside. Repeat with remaining filling and tortilla.
2. Melt butter or margarine in a large skillet over medium heat. Add the tortillas and cook, uncovered, for 2 to 3 minutes, turning once, or till golden brown on both sides. To serve, cut each quesadilla into four pieces. Serve with Pineapple Salsa. Makes 6 servings.
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Chili powder and cumin season these hot and crispy crab cakes. They’re served with a fresh tomato and cilantro sauce.
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INGREDIENTS
Sweet Tomato Dressing (recipe follows)
2-1/4 cups soft bread crumbs
1/2 cup mayonnaise or salad dressing
1/4 cup diced red sweet pepper
2 tablespoons thinly sliced green onion
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 pound lump or white crabmeat, flaked and cartilage removed
2 tablespoons canola oil or cooking oil
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DIRECTIONS
1. Prepare Sweet Tomato Dressing.
2. For crab cakes: In a medium mixing bowl, combine 2 cups of the bread crumbs, mayonnaise, red sweet pepper, green onion, cumin, chili powder, salt, garlic and black pepper. Gently stir in crabmeat and mix well.
3. Shape mixture into four 1/2-inch-thick patties. Coat the patties with the remaining 1/4 cup bread crumbs.
4. Heat the oil in a large skillet. Cook crab cakes over medium heat for 2 to 3 minutes on each side or until they’re golden and heated through. If necessary, reduce heat to avoid overbrowning.
5. Remove crab cakes from skillet and drain on paper towels. Serve immediately with Sweet Tomato Dressing. Makes 4 servings.
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A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.
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INGREDIENTS
1 6-ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups)
1/2 cup fine dry bread crumbs
2 green onions, finely chopped (2 tablespoons)
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons Dijon-style or Creole mustard
1/2 teaspoon white wine Worcestershire sauce
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2 tablespoons cooking oil
1 cup mayonnaise or salad dressing
1/4 cup finely chopped dill pickle or sweet pickle relish
1 tablespoon sliced green onion
1 tablespoon snipped fresh parsley
1 tablespoon diced pimiento
DIRECTIONS
1. Thaw crab, if frozen; set aside.
2. In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties.
3. In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture.
4. In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary..
5. For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.
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This bite-size version of an East Coast classic makes a terrific appetizer for any party.
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INGREDIENTS
1 6-ounce package frozen cooked crab, thawed, drained, and flaked
1/2 cup fine dry bread crumbs
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green sweet pepper
2 tablespoons fat-free mayonnaise dressing or salad dressing
1/2 teaspoon finely shredded lemon or lime peel
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1/4 cup plain low-fat yogurt
2 tablespoons fat-free mayonnaise dressing or salad dressing
2 tablespoons finely chopped green onion
1-1/2 teaspoon prepared horseradish
1 teaspoon finely snipped fresh parsley
DIRECTIONS
1. In a medium mixing bowl combine the crabmeat, bread crumbs, green onion, sweet pepper, mayonnaise or salad dressing, egg white, mustard, lemon or lime peel, and black pepper. Mix well. (If mixture seems dry, stir in 1 tablespoon milk.)
2. Gently shape mixture into 18 small patties. Spray a shallow baking pan with nonstick coating. Place patties in pan. Bake in a 350 degree F oven about 15 minutes or until the patties are a light golden brown.
3. Meanwhile, in a small bowl stir together yogurt, mayonnaise, green onion, horseradish, and parsley. Pass sauce with hot crab cakes. Makes 9 appetizer servings.
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Shu mai are wonton wrappers filled with shrimp, crab, and mushrooms. Serve with sweet and spicy red chili sauce.
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INGREDIENTS
12 ounces medium shrimp, shelled and deveined
1 cup shiitake mushrooms, chopped
1/2 cup lump crabmeat, flaked and cartilage removed
1/2 cup sliced water chestnuts, chopped
4 teaspoons teriyaki sauce
1-1/2 teaspoons grated fresh ginger
1-1/2 teaspoons snipped fresh cilantro
1-1/2 teaspoons oyster sauce
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1/2 teaspoon crushed red pepper
36 shu mai wrappers or thin wonton skins
1/4 cup rice wine vinegar
2 teaspoons minced shallots
1 teaspoon chili pasta with garlic (sambal)
DIRECTIONS
1. Place shrimp and egg white in food processor bowl; cover and process until a thick paste forms. Add mushrooms, crabmeat, onion, water chestnuts, green onion, teriyaki sauce, ginger, cilantro, oyster sauce, garlic, red pepper, and salt. Process just until well mixed.
2. Place a heaping teaspoon of filling in center of a shu mai wrapper. Stir together the 2 teaspoons cornstarch and water. Moisten edges of wrapper with cornstarch mixture. Bring two opposite corners up; pinch to close. Bring the other two corners to the center and pinch to close (should look like an X from the top). Gently twist the top and push downward to resemble a swirl. Lightly dust with additional cornstarch. Repeat with remaining shrimp mixture and remaining wrappers. Reserve 2 teaspoons of the cornstarch mixture for sauce.
3. Bring 6 cups water to boiling in an 8-quart pan.
4. Meanwhile, for Thai Sweet Red Chili Sauce combine sugar, rice wine vinegar, the 1/4 cup water, garlic, shallots, chili paste, 1/2 teaspoon salt, and reserved cornstarch mixture in a saucepan. Bring to boiling, stirring constantly. Keep warm or reheat before serving.
5. Add shu mai to boiling water, a few at a time; cook about 2 minutes, occasionally stirring gently so shu mai do not stick to bottom of pan. Remove with slotted spoon; drain. Sprinkle with sesame seed. Serve immediately with Thai Sweet Red Chili Sauce. Makes 12 servings.
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