Crab Corn And Mozzarella Toasts Recipes

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CRAB TOAST



Crab Toast image

If you prefer casual dining in the summer, try this scrumptious entree that's crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 loaf (16 ounces) French bread
1/4 cup butter, cubed
4 plum tomatoes, peeled and finely chopped, divided
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons minced fresh cilantro
2 packages (8 ounces each) imitation crabmeat
3/4 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Italian cheese blend, divided

Steps:

  • Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. 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 cup 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.

Nutrition Facts : Calories 571 calories, Fat 23g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 1290mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

CORN AND CRAB QUESADILLAS



Corn and Crab Quesadillas image

Creamy seafood and corn put a new spin on quesadillas that are ready in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 11

1 package (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
1 tablespoon butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired

Steps:

  • In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
  • In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 3 g, TransFat 1 g

SPICY CRAB AND CORN PASTA



Spicy Crab and Corn Pasta image

Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.

Provided by Lidey Heuck

Categories     dinner, weeknight, pastas, seafood

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt (Diamond Crystal)
12 ounces spaghetti
1 lemon
5 tablespoons unsalted butter
1 garlic clove, grated
1/4 teaspoon red-pepper flakes, plus more to taste
3/4 cup panko
1/2 cup dry white wine
Kernels from 1 large or 2 small ears corn (about 3/4 cup)
8 ounces fresh lump crab meat
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan
Julienned or torn fresh basil leaves, for serving

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
  • Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
  • Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
  • Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
  • Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
  • Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

CRAB TOAST



Crab Toast image

Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, easy, lunch, quick, finger foods, sandwiches, seafood, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 whole egg plus 1 egg yolk
2 tablespoons plus 1 teaspoon fresh lemon juice
Kosher salt
1/2 cup grapeseed oil
12 ounces crab meat
4 teaspoons extra-virgin olive oil
2 teaspoons finely minced chives
1 teaspoon crème fraîche, sour cream, heavy cream or half-and-half
4 to 6 slices pane Francese, black pumpernickel or other rustic bread, toasted on both sides

Steps:

  • In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
  • Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
  • For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
  • Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.

CRAB, LIME & CHILLI TOASTS



Crab, lime & chilli toasts image

A simple, stylish canapé that takes just minutes to prepare

Provided by Jennifer Joyce

Categories     Canapes, Dinner

Time 15m

Yield Serves 6

Number Of Ingredients 6

1 small baguette , cut into 12 slices
2 tbsp olive oil
140g white crabmeat
1 red chilli , deseeded and finely chopped
1 tbsp coriander , chopped
zest and juice 1 lime

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
  • Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium

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