Crab Snow Cones On Ice Recipes

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SNOW CRAB BLOODY CAESAR



Snow Crab Bloody Caesar image

Provided by Chuck Hughes

Categories     beverage

Time 10m

Yield 1 serving

Number Of Ingredients 11

1 lemon, cut into wedges
Steak spice
Handful of ice
Salt and freshly ground black pepper
Dash Worcestershire sauce
Dash hot sauce
1 teaspoon fresh, grated horseradish
1/4 cup vodka, optional
1/2 cup tomato juice (recommended: Clamato juice)
1 celery stick, for garnish
1 snow crab claw, for garnish

Steps:

  • Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice. Put ice into a tall glass. Add a dash of salt, and pepper, to the ice. Add dashes of Worcestershire, and hot sauce. Peel and grate some fresh horseradish into the glass. Add the vodka, if using. Top up with juice. Garnish with a lemon wedge, celery stick, and crab leg.

CRAB 'SNOW CONES' ON ICE



Crab 'Snow Cones' on Ice image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound chopped crabmeat
1 bell pepper, seeded and finely chopped
2 cups finely chopped mango flesh
1/2 cup finely chopped red onion
1/4 cup chopped green onions
2 lemons, juiced
1/4 cup chopped cilantro leaves
1 teaspoon specialty salt (recommended: Hawaiian Lava salt...'cause I am fancy like that)
1 chopped serrano or jalapeno pepper, or to taste
1 teaspoon fine sugar
Dash hot sauce
Ice, for serving

Steps:

  • Combine all of the above ingredients, except the ice, and refrigerate for at least 1 hour.
  • Fill a large serving glass bowl with ice.
  • Stuff 8 to 10 deep metal cones with the crab mixture. If metal cones are not available, you can make your own snow cones out of wax coated paper. Arrange the cones in the ice bowl and serve.

5-SPICE ON ICE



5-Spice on Ice image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 7

1 cup granulated sugar
1 tablespoon Chinese 5-spice blend (cloves, cinnamon, star anise, fennel, Sichuan peppercorns)
3 dashes bitters, such as Angostura
1 whole kumquat (or 2-inch orange rind)
Ice
2 ounces spiced rum, such as Sailor Jerry or Captain Morgan Original Spiced
Splash fernet

Steps:

  • Mix 1 cup water with the sugar and 5-spice blend. Heat until dissolved. Strain and let cool. In a lowball glass, pour 1 tablespoon 5-spice simple syrup and the bitters and muddle a kumquat into that action. Add ice, rum and a splash of fernet. Stir in the glass for 20 to 30 seconds, until well-chilled. Sip, then cheer the funk up.

CRAB-STUFFED CONES



Crab-Stuffed Cones image

Wonton wrappers form crunchy little horns filled with a creamy mixture of canned crab and plenty of dill in these savory sensations.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

24 wonton wrappers
1/4 cup butter, melted
1 teaspoon dill weed, divided
1/4 teaspoon garlic salt
1 package (8 ounces) cream cheese, softened
1 tablespoon sour cream
1/2 teaspoon lemon juice
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Steps:

  • Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with a sharp scissors until edge is even. Place a 1-in. foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers., Bake at 375° for 10 minutes or until golden brown. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls., In a large bowl, beat cream cheese until smooth. Beat in the sour cream, lemon juice and remaining dill until blended. Fold in the crab. , Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.

Nutrition Facts : Calories 244 calories, Fat 17g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 408mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

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