Litha Crescent Crab Ring Recipes

LITHA CRESCENT CRAB RING

Litha Crescent Crab Ring image

a must as far as summer solstices is concerned

Provided by Stormy Stewart

Time 35m

Number Of Ingredients 5

Ingredients

2 can(s) 8 oz cresent rolls
2 pkg 8 oz cream cheese
1/2 c chopped onion
1 tsp dill weed
2 pkg 6 oz crab meat or lg pkg. of imitation crab

Steps:

1. Separate crescent wedges, form a circle on a pizza pan, wide edges in and points out. Mix remaining ingredients. Heap crab mixture on wide part bringing the points over to center and tuck under.
2. Bake at 375` for 18-22 min. or until golden brown.

CRAB CRESCENTS

Crab Crescents image

This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! -Stephanie Howard, Oakland, California

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 3

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons prepared pesto
1/2 cup fresh crabmeat

Steps:

Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ENDIVE LEAVES WITH CRAB RILLETTES

Endive Leaves With Crab Rillettes image

Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe's. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.

Provided by Martha Rose Shulman

Categories dinner, lunch, dips and spreads, main course

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

8 ounces lump crabmeat
2 tablespoons extra virgin olive oil
2 tablespoons plain Greek yogurt
2 tablespoons crème fraîche (or omit and use 4 tablespoons yogurt)
1 to 2 tablespoons fresh lime juice (to taste)
1 to 2 tablespoons minced chives (to taste)
1 to 2 tablespoons finely chopped mint (to taste)
1 serrano pepper, finely chopped
Salt to taste
4 endives

Steps:

Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 1/3 cups.
Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 166 milligrams, Sugar 0 grams, TransFat 0 grams

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