SPICY CRAB SALAD TAPAS
I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. -Vanessa Mason, Summerdale, Alabama
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.
Nutrition Facts : Calories 145 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
CRAB SOFRITTO TAPAS
Make and share this Crab Sofritto Tapas recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in pan, and brown the garlic and onion.
- Add Prosciutto and tomatoes, and cook until a thick paste.
- Stir in crabmeat, oregano, salt and pepper to taste.
- Cook until crab is heated thoroughly.
- Serve with Italian bread.
Nutrition Facts : Calories 92.1, Fat 9.1, SaturatedFat 1.3, Sodium 2.3, Carbohydrate 2.8, Fiber 0.6, Sugar 1, Protein 0.5
CRAB FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
- Heat oil to 375 degrees F in a deep-fryer.
- Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
- Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.
PEARL ONION TAPAS
Make and share this Pearl Onion Tapas recipe from Food.com.
Provided by Pesto lover
Categories Onions
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Peel the pearl onion.
- Put the oil in a saute pan. Heat over med heat and add the onion. Saute until light golden color.
- Sprinkle sugar over onions and caramelize for about a minute.
- Pour in sherry vinegar and sherry. Add thyme twigs, salt and pepper to taste.
- Cover and simmer 30 minutes.
- Cool and then serve in small bowls.
Nutrition Facts : Calories 164.8, Fat 10.2, SaturatedFat 1.4, Sodium 5.8, Carbohydrate 7.3, Fiber 1, Sugar 3.4, Protein 0.7
ALCAPURRIAS DE JUEYES (CRAB-STUFFED FRITTERS)
Puerto Rico is famous for its fritters, and alcapurrias are among the most coveted. Imagine a tamale made of green banana and root vegetable masa that is stuffed with savory meat or seafood, and then deep fried. You typically get them from the kioskos, roadside stands along Puerto Rico's beaches and highways, particularly in Loíza, a town on the northeastern coast that is the island's African heart. At home, they're often made over the holidays, as many hands make light work. The flavor is unmistakable: earthy green banana and taro cut by savory sofrito, briny capers and delicate crab meat. The filling, often called a salmorejo, is usually made from local land crabs, but commercially available lump crab is a fitting substitute. This recipe is adapted from one by María Dolores "Lula" de Jesús, the 84-year-old owner of El Burén de Lula in Loíza, who is considered by many to be a madrina, or godmother, of this and other dishes with African origins.
Provided by Von Diaz
Categories finger foods, seafood, appetizer, side dish
Time 2h
Yield About 32 fritters
Number Of Ingredients 15
Steps:
- Prepare the annatto oil: In a small saucepan, heat oil and annatto seeds over medium-high. Once the mixture comes to a rolling simmer, remove saucepan from stove, stir to combine, then let rest for 5 minutes. Transfer oil to a heat-safe container, straining out seeds through a fine-mesh sieve, and set aside. (Makes 3/4 cup.) You'll use this oil in three separate steps to come.
- Prepare the masa: Fill a large bowl with cold water and a fistful of salt. Peel and chop yautia and green bananas into 1-inch pieces, then soak in the salted water until ready to process.
- Cut at least 32 squares of wax paper about 4 to 5 inches each. (Traditionally, banana leaves are used, but, since they can be difficult to source, wax paper is an appropriate substitute.)
- Drain yautia and bananas well, then use a clean cloth to dab any excess water. Working in two batches, add half the drained yautia and bananas to the food processor with 1 tablespoon salt, and pulse until fully incorporated. Repeat with the remaining yautia, bananas and 1 tablespoon salt, processing to the texture of chunky hummus.
- Return the first batch of blended yautia and bananas to the food processor, turn it on and gradually pour in 1/2 cup annatto oil, blending the mixture until smooth and dark yellow in color. Taste for salt, then transfer to a large bowl and refrigerate for an hour or more so it can set. (This will make about 9 to 10 cups of masa.)
- Prepare the filling: In a medium saucepan, bring 3 tablespoons annatto oil to a simmer over medium heat. Add sofrito, capers, sazón and 1 teaspoon salt, and cook, stirring occasionally, for 5 minutes, until most of the liquid has evaporated. Lower heat to medium-low and add crab meat, stirring well to incorporate. Cook for another 3 to 5 minutes, stirring occasionally until flavors blend and crab has soaked up the seasoning. Adjust salt as needed.
- Create an assembly line on a long dining table or counter, preferably atop a cloth or towels you don't mind getting stained. From left to right, arrange the remaining annatto oil, wax paper squares, masa, crab filling and a large plate or baking sheet. Have a finger bowl with water and a clean towel available in case your hands get messy.
- Using a small teaspoon, smear about 1/8 teaspoon of annatto oil in a wide oval shape nearly to the edge of the paper. Add about 2 tablespoons of masa, then spread in a wide oval over the annatto oil, leaving at least a 1/2-inch border of paper uncovered. Add about 2 to 3 teaspoons crab to the center of the masa, taking care not to overfill. Fold the paper in half, creating a half-moon shape, and seal the edge by pressing the masa lightly with your fingers, careful not to let the filling spill out. Stack carefully on a plate or baking sheet, and return to the fridge until ready to fry. (These fry up best when they've had time to rest in the refrigerator. If you'd like to prepare these ahead of time, you can refrigerate them for several hours, or store in the freezer for several months. They can be fried directly from the freezer.)
- In a deep, heavy-bottomed pan or deep fryer, bring about 2 inches of vegetable oil (at least 4 cups) to a simmer over medium-high heat until it reaches 350 degrees on a candy thermometer. Working in batches, carefully transfer each alcapurria to the simmering oil, sliding it off the paper onto your hand, then carefully dropping in the oil. Gently nudge the alcapurrias with heat-safe tongs to prevent them from sticking. (The filling may burst through the edges, causing oil to splatter, so keep a splatter guard handy, if you have one.) Turn each fritter a few times until evenly dark golden brown, about 5 to 7 minutes.
- Remove from oil and drain on a baking sheet lined with paper towels and cook remaining alcapurrias. Let rest for at least 5 minutes before eating, as they are quite hot. Sprinkle each bite with your hot sauce of choice.
CRAB FRITTERS
Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!
Provided by FoodieGeek
Categories Appetizers and Snacks Seafood Crab
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
- Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 21 g, Cholesterol 108.2 mg, Fat 11.9 g, Fiber 0.4 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 991.2 mg, Sugar 3.3 g
CRAB ALFREDO
I improvised this recipe when I was looking for quick Lenten dishes, but it has become a favorite for my husband and me all year long. -Esther Pittello, Chicopee, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a skillet, saute onion in butter until tender. Add mushrooms; cook and stir for 3 minutes or until tender. Stir in the sauce and broth until blended. Add the crab. Reduce heat; cook for 10 minutes or until heated through, stirring occasionally. Serve over pasta.
Nutrition Facts : Calories 552 calories, Fat 20g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 1246mg sodium, Carbohydrate 68g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
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SPANISH CRAB CAKES WITH A CREAMY ROASTED RED PEPPER …
From justalittlebitofbacon.com
5/5 (7)Total Time 2 hrs 36 minsCategory AppetizerCalories 250 per serving
- If the crab meat is watery, line a fine mesh strainer with paper towels, fill it with the crab meat, and let it drain for 30 minutes. Pat the crab meat with fresh paper towels and try to drain/soak up as much of the water as possible.
- Mix together the egg, mayonnaise, mustard, paprika, and scallions. Add the crab meat and the breadcrumbs and gently combine. Chill for at least 2 hours, or up to 8 hours.
- When you are ready to cook the crab cakes, divide the crab meat mixture into 8 parts. Shape each into a cake and lightly dredge with flour. The crab cakes will be soft, so handle them gently. Place each dredged cake onto a plate to rest while the oil heats.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, carefully slide the crab cakes into the skillet. Cook for 3-4 minutes per side, or until the cakes are crispy and golden brown. Remove the cakes to a paper towel lined plate.
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