CREOLE CRAB MINI CUPCAKES
There's plenty of crab cake recipes here but I saw this one in a womans day magazine and the presentation is so cute I've got to save it. These are a such cute made in mini muffin tins and "frosted" with a lemony cream cheese. What a cute and yummy sounding idea for an appy table. In ingrediants I didn't know how to put 1/3 cup of mixed celery, onion & red pepper so it's listed with onion.
Provided by Bonnie G 2
Categories Crab
Time 39m
Yield 20 min cupcakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
- Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
- In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
- Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
- In a large bowl, whisk together egg, milk and sour cream.
- When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
- Stir in vegatables and all melted butter from the pan, do not overmix.
- Fold in crabmeat just until evenly distributed.
- Spoon heaping tablespoon batter into each muffin cup.
- You should fill 20 cups.
- Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
- Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
- Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
- Bring to room temp or warm for a minute or so in oven before frosting.
- To make frosting:
- In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
- Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.
Nutrition Facts : Calories 67.8, Fat 3.8, SaturatedFat 2.2, Cholesterol 24.7, Sodium 145.8, Carbohydrate 5.1, Fiber 0.3, Sugar 0.6, Protein 3.4
CREOLE CRAB BURGERS
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.
Provided by Alexis Touchet
Categories Sandwich Onion Fry Quick & Easy Mayonnaise Crab Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
- Assemble burgers with buns and accompaniments.
CREOLE CRAB-TINI
Very tasty starter to a meal. Simple to make. I use Recipe #306705 and Recipe #307050 when making it.
Provided by Alia55
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary.
- Toss the greens with Herb Dressing.
- Place spring greens in a Martini glass.
- Place a mound of the crabmeat on top of the tossed salad.
- Garnish with grape tomatoes and a twist of lemon on the rim of the glass.
Nutrition Facts : Calories 51.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 34.4, Sodium 375.6, Carbohydrate 0.8, Fiber 0.2, Protein 10.3
CREOLE CRAB AND CORN CHOWDER
Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
- Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
- Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
- Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
- Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
- Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
- Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g
CREOLE CRAB-MEAT SOUP
Provided by Julia Reed
Categories dinner, soups and stews, appetizer, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
- Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
- Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams
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