Hawaiian Crab Canapes Recipes

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.

CRAB-MEAT PARMESAN CANAPES

Crab-Meat Parmesan Canapes image

Categories Appetizer Cocktail Party Quick & Easy Parmesan Crab Gourmet

Yield Makes 48 canapés

Number Of Ingredients 6

Ingredients

12 slices homemade-type white bread, crusts discarded and bread cut into 4 triangles
1 cup fresh lump crab meat, picked over
2/3 cup mayonnaise
2/3 cup freshly grated Parmesan cheese
4 scallions, chopped fine
1 teaspoon fresh lemon juice, or to taste

Steps:

Preheat oven to 400°F.
Toast bread on a baking sheet in oven until golden, about 5 minutes. In a bowl stir together remaining ingredients with salt and pepper to taste. Toasts and crab-meat mixture may be made 1 day in advance.
Reduce oven to 375°F. Spread crab-meat mixture on toasts and arrange on baking sheet. Canapés may be assembled 30 minutes in advance. Bake canapés in middle of oven until puffed, about 10 minutes.

HAWAIIAN-STYLE SAUTEED CRAB CAKES WITH PAPAYA-BASIL SAUCE

Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce image

From 'A Taste of Hawaii' cookbook. I want to make this for my mother one day because she loves crab cakes.

Provided by GothicGranola

Categories Crab

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 cups lump crabmeat
4 eggs
salt
cayenne pepper
8 teaspoons minced fresh coriander
4 teaspoons chopped red bell peppers
2 teaspoons chopped garlic
4 teaspoons chopped fresh ginger
2 -3 cups fresh breadcrumbs
4 tablespoons olive oil
1 cup dry white wine
1 medium ripe papaya, diced
1 shallot, diced
1/2 cup heavy cream
3/4 cup unsalted butter, cut into pieces
salt and pepper
2 teaspoons chopped fresh ginger
2 limes, juice of
4 sprigs fresh basil

Steps:

For crab cakes:.
In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
To serve pour sauce on a plate and top with the crab cakes.
For the Papaya-Basil Sauce:.
In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.

Nutrition Facts : Calories 906.3, Fat 67, SaturatedFat 32.8, Cholesterol 343.8, Sodium 488.8, Carbohydrate 52.8, Fiber 4.1, Sugar 9.4, Protein 15.4

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