Cumin Crab Canapes Recipes

CAJUN CRAB CAKES

Cajun Crab Cakes image

Provided by The Hearty Boys

Time 40m

Yield 16 small crab cakes

Number Of Ingredients 15

Ingredients

32 ounces claw crabmeat
2 cups plain bread crumbs
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon Cajun seasoning, recipe follows*
3 eggs
1 red onion, minced
Vegetable oil, for pan-frying
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne

Steps:

Preheat oven to 250 degrees F.
Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
Mix all ingredients together and store in an airtight container.

CRAB CANAPéS WITH CUMIN

Crab Canapés with Cumin image

Categories Condiment/Spread Appetizer Lime Crab Spring Summer Sour Cream Sesame Cilantro Gourmet

Number Of Ingredients 12

Ingredients

For cumin pita toasts
1/2 tablespoon olive oil
1/2 tablespoon Asian sesame oil
1 teaspoon ground cumin
2 (6-inch) pitas with pockets, halved horizontally
For crab mixture
1/4 lb jumbo lump crabmeat
1 1/2 tablespoons low-fat sour cream
1 tablespoon finely chopped scallion
1 tablespoon finely chopped fresh cilantro
1/2 tablespoon fresh lime juice
Dash of Tabasco

Steps:

Make toasts:
Preheat oven to 425°F.
Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
Make crab mixture while pitas are baking:
Stir together crab ingredients and salt and pepper to taste.
Top each toast with some crab.

CUCUMBER-CRAB CANAPéS

Cucumber-Crab Canapés image

Categories Shellfish Appetizer No-Cook Cocktail Party Crab Cucumber Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 28 canapés

Number Of Ingredients 6

Ingredients

1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
1/4 cup mayonnaise
3 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice
1 English hothouse cucumber

Steps:

Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

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