Slow-Cooker Crab Rangoon Dip

 

Photo source:  The Food Network

"This slow-cooker recipe transforms your favorite classic appetizer into a warm, communal dip that’s perfect for any gathering. Simply combine the ingredients and let the slow cooker do the rest. The rich, irresistible dip is great for scooping with crispy wonton chips, crackers or your favorite veggies."  Comment from The Food Network Kitchen

Slow cooker meals used for parties are good since you can keep the item warm in the cooker as the serving bowl.  Love crab rangoon, so this dip should be awesome.

Click here to go to the Food Network Kitchen recipe page.

Seafood Mac and Cheese from Kardea Brown

Photo Source:  The Food Network

This seafood mac and cheese is my favorite item from the episode Sunday Supper on the Food Network. 

Click here to go to the Seafood Mac and Cheese recipe page.

If you love southern food, you must check out Kardea Brown, who has some of the best southern recipes I've seen.  She is from South Carolina, where the dishes are different than those southern recipes from Florida.  Her show is quite a treat.  You can find her videos on The Food Network's You Tube channel  Click here to go there.

Cheesy Crab Poppers

Photo source:  Host The Toast

"I made these Cheesy Crab Poppers on a whim a few days ago because they are really quite easy. That being said, after I took one bite of a crabby, cheesy, cornbread-y ball, I knew I had to get into the spirit of Christmas and give the gift of tastiness to all of my friends immediately." - comment about the poppers from Morgan of Host The Toast.

There are a few things I would change in this recipe aside from adding some hot peppers or hot sauce.  I would sauté the vegetables first since I hate biting into crunchy raw vegetables in this type of appetizer.

Click here to go to Morgan's recipe page.

This one is a winner!

Red Lobster Crab Alfredo

Photo Source: Food.com

Red Lobster is my favorite restaurant!  I'm always happy to find their copycat recipes :)

I've never had this dish at Red Lobster, but it includes my favorites, pasta, alfredo sauce and crab . . . so it has got to be good.

Comments for this recipe recommended starting off with less parmesan cheese and add more a little at a time until desired thickness is achieved.

Click here to go to the recipe page.

Crab au Gratin Pizza

 

Michelle at the blog Ms enPlace has quite a unique imagination when it comes to pizza!

I've thought about coming up with a crab pizza, but my imaginary crab pizza has a base of my crab enchilada sauce (crab pasta sauce) topped with crab and cheese.  One of these days we will make it and share it here.

Michelle uses sharp cheddar cheese, but I'm wondering what it would taste like using a mild white cheese like provolone.  I think that is what I will do!  I'll do an update when we make the pizza :)






Crab au Gratin Pizza
makes 1 12-14" pizza

For the pizza dough
3 to 3 1/2 cups all-purpose flour
1 package Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal

Preheat oven to 450 F.


In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes. Shape dough into smooth ball. Roll and press dough into a 12-14" circle.  Dust a pizza peel with cornmeal.  Place the circle of dough on the peel and shake to make sure the dough will slide off into the oven.  Slide the dough directly onto your oven rack.  Bake for about 10 minutes.  Remove with the pizza peel.

For the sauce
1 1/2 TBSP butter
2-3 cloves garlic, minced
2 TBSP finely chopped onion
1 1/2 TBSP flour
3/4 cup milk, warmed
salt, black pepper, cayenne pepper, to taste

Melt the butter over medium low in a saucepan.  Saute the garlic and onion in the butter for 5-7 minutes.  Sprinkle in the flour and cook for 2-3 minutes, stirring.  Slowly whisk in warm milk and bring to a boil.  Lower to a simmer and cook for about 3 minutes.  Season the sauce with salt, black pepper, and cayenne pepper to taste.

To make the pizza
prebaked pizza crust (above)
white sauce (above)
8-10 oz cooked crabmeat
1 1/2 cups grated sharp cheddar
1/4 cup grated Parmesan cheese
2 TBSP chopped green onion


Spoon the sauce onto the prebaked crust, leaving an inch border.  Scatter the crab on top.  Top evenly with the cheddar and Parmesan cheeses.  Bake at 350 F for about 12 minutes.  Place under the broiler for a few minutes to lightly brown the cheese.  Scatter the green onion over the top, slice, and serve.


Recipe and Photo Source

Crab Fritters

• 1 lb. Back fin Crabmeat
• 1 Egg, beaten
• 1 cup Ritz Crackers, crushed
• 1 tsp. Yellow Mustard
• 2 tbsp. Fresh Lemon Juice
• 2 tbsp. Fresh Parsley, chopped
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire Sauce


Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf ball size balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Crab Stuffed Mushrooms

This is the closest recipe to mine that I could find and I will be tweaking my recipe with some items I think will enhance them.  The major difference in the way mine are put together is bread crumbs . . . I use italian seasoned bread crumbs because I love the taste.  I have never used veggies, but I think the addition of roasted red peppers and would be awesome.

Use the ingredients you like!  Recipes are a guide based on someone else's taste . . . make them your own!

Crab Stuffed Mushrooms have always been one of the most popular appetizers when I entertain and I never leave them out of a party.

Ingredients:

• 1 pound large mushrooms
• 6 tablespoons butter
• 3 green onions, minced
• 3 to 4 tablespoons minced red bell pepper
• 4 ounces crab meat
• 1 cup fresh fine bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon Cajun or Creole seasoning blend
• 1/8 teaspoon pepper
• 2 tablespoons Parmesan cheese

Preparation:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. 

Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. 

Fill each mushroom and sprinkle  with a little Parmesan cheese, if desired. 

Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

Makes 16 to 20 stuffed mushroom appetizers.

Source: Diana Rattray @ About.com

Spicy Creole Crab Balls and Creole Tartar Sauce

One of my favorite blogs to visit when I'm in the mood for some spicy cajun food is Cajun Delights.  Marguerite weaves wonderful stories of her culture and happenings at her home in the Cajun Country.  

Not only does she provide awesome recipes, but she lays out a whole themed party, like her Cajun Christmas Party Preview that this recipe comes from.  She includes appetizers, salads, sides, bread, main meal and dessert ideas.   The link to the blog post follows the recipe.

1 lb. lump crab meat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs. chopped bell pepper
2 tbs. chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. 

Form the mixture into 3 inch balls and place on a large cookie sheet and chill for 1 hour. 

Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. 

Drain on paper towels and transfer to a serving platter. 


Serve with Marguerite's Creole Tartar Sauce . . .

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill.


Click here for Marguerite's Cajun Christmas Party Preview 

Creamy Crab Wontons

Creamy Crab Wontons are crispy outside and creamy inside.  The Captain and I have made similar crab wontons, but had no recipe, just made it up as we went along . . . they were awesome.  Our version was deep fried and we used real crab.  I'm looking forward to try making a healthier version of wontons in the oven instead of the deep fryer.

It is my recommendation to use real crab . . . 

maybe it is just me, but imitation crab

just doesn't taste right!

If you have never made any type of wontons before, you must try them!  We have made all types . . . the best had apple pie filling.  We have also experimented with chocolate filled wontons . . . yummy . . . so were the wontons with cherry pie filling and cream cheese centers!

Serves: 30

Cooking Time: 25 min

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup plain bread crumbs
• 1/2 teaspoon garlic powder
• 2 cups chopped imitation crabmeat (about 3/4 pound)
• 30 refrigerated wonton wrappers (1/2 pound)
• 
  

Instructions

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
    
2. In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
    
3. Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water; then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
    
4. Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Source:  Mr. Food

Bobby's Hot Tomato, Jack and Crab Dip

Bobby Deen was cooking with his mom Paula and shared this awesome recipe on today's episode of Paula's Home Cooking on the Food Network.  As I'm watching the show, I'm searching for the recipe . . . for sure I didn't want to forget this recipe.  I could make a meal off of this!

THIS IS A MUST TRY!!

Ingredients

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.


Recipe and photo source:  Paula Deen's website

Crab Spread

This spread/dip would be a welcome addition to any gathering.  Seafood spreads are among my favorite appetizer choices.  

My imagination is going wild with the possibilities for this recipe.  After the recipe, you will find some serving suggestions from Mr. Food, however, I have a few of my own.  How about finger sandwiches made with this crab spread?  The thought of using this spread in a fried grouper sandwich instead of tartar sauce is making my mouth water.  I must try that!

Ingredients

2 (8-ounce) packages cream cheese, softened

1/2 pound imitation crabmeat, flaked

1 teaspoon lemon juice

1 tablespoon fresh chopped dill

Directions

Preheat oven to 350°F. 

In a medium bowl, combine all ingredients; mix well.

Spoon mixture into a 9-inch pie plate and bake 25 to 30 minutes, or until hot and bubbly. 

Serve immediately.

Serving Suggestion

Serve this up with crackers, or with homemade pita chips that you can make simply by cutting medium pitas into 8 wedges each; separate the halves, and bake on a baking sheet in a preheated 350°F oven until golden and crisp.

Recipe and photo source:  Mr. Food

Crab Toast

I have not tried this recipe personally, but plan on trying it out soon. I would use real crab meat! Don't know what the originator of the recipe considers to be Italian cheese blend, but I would use mozzarella cheese . . .

1 loaf French bread
1/4 C. butter cubed
4 plum tomatoes peeled and finely chopped, divided
1 jalapeno pepper seeded and chopped
2 garlic cloves minced
2 t. minced fresh cilantro
2 (8 oz) pkg. imitation crab meat
3/4 C. ricotta cheese
1/2 C. sour cream
2 C. shredded Italian cheese blend divided

Cut bread in half horizontally, hollow out top and bottom leaving 1" shells. Crumble removed bread, set aside.

In a large skillet melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.

In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 C. cheese blend. Spoon into bread shells. Place on an ungreased baking sheet.

Bake at 375 for 15 minutes.

Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.


Source: Dorie @ http://groups.yahoo.com/group/DoriesRecipeBox/

Crab Quesadillas

Provided by

(an awesome resource for healthy recipes!)


These quesadillas have an irresistibly creamy filling.

They also make great appetizers.

Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Ingredients:

• 1 cup shredded reduced-fat Cheddar cheese
• 2 ounces reduced-fat cream cheese , softened
• 4 scallions , chopped
• 1/2 medium red bell pepper , finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped pickled jalapenos (optional)
• 1 teaspoon freshly grated orange zest
• 1 tablespoon orange juice
• 8 ounces pasteurized crabmeat , drained if necessary
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil , divided

Preparation:

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
   
   
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

Serves 6

Corn and Crab Chowder

INGREDIENTS: 4 slices bacon 1 large sweet onion, coarsely chopped (about 2 cups) 2 cloves garlic, minced 6 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth 2 tsp. seafood seasoning 6 to 8 red potato OR fingerling potato, cut into 1-inch pieces (about 2 cups) 2 cups frozen whole kernel corn 1 container (8 ounces) refrigerated pasteurized lump crabmeat 1/2 cup heavy cream

DIRECTIONS: Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon. www.Swansonbroth.com.

Crab Cocktail Dip

by Tracey Seaman

From Every Day with Rachael Ray
August 2008


Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish.

Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat.

Sprinkle chopped chives on top and serve with crackers.

Paula Deen's Crab Cakes

In my quest for the perfect crab cake recipe, I could not leave out Paula Deen's recipe. As I've mentioned with my other entries, I'll comment on each one as I test them out . . . and I will, crab cakes is one of my favorite things!




1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil


Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

New Orleans Crab Cakes

This recipe was featured on Tyler Florence's show from the Food Network on crab cakes . . . part of my series of crab cake recipes . . . as I try these recipes, I'll add my comments.




1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal's)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying

Serving suggestion: Remoulade

In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.

Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.

Check the crabmeat for pieces of shell and put in a large clean bowl.

Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.

Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.

Gently work into little cakes and bread them with more bread crumbs. Set aside.

Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.

Blonde Remoulade:

1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice

Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.

*Cook's Note: It's best if you can make it the day before, using a food processor will make your sauce watery.

Yield: 6 to 8 servings

The Ultimate Crab Cakes with Remoulade Sauce

OMG I made the mistake of watching Tyler Florence's show on the Food Network the other day . . . all about crab cakes. It got my mouth watering for one of my favorite things . . . and although I have a personal recipe that I will also post, I have not found that perfect crab cake recipe that totally hits the spot for me.

So . . . in celebration of that fabulous show on crab cakes and finding the perfect recipe, this entry is the first in a series of crab cake entries . . .




2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment

Remoulade, recipe follows

Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.

Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.

While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.

Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.

Roll them in bread crumbs and shake off excess.

Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. 
Remove from pan and serve on a large flat dish with Remoulade.

Garnish with slices of lemon and serve with a green salad.



Remoulade:

2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced

Several dashes hot pepper sauceMix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.

Yield: 6 servings