Crab Ceviche Appetizer Recipes

Steps:

• In a large bowl blend crab meat without breaking it up too much.
• Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
• Add salt.
• Combine the ketchup, clamato and the juice of the third lime.
• Add more salt if necessary.
• Serve with Mexican corn chip or crackers.
• I serve in a margarita glass with a wedge of lime on top.
• Note: You can use V8 juice instead of Clamato if you want.

Steps:

• Combine all ingredients except lime juice in a flat-bottomed baking dish. Cover with lime juice, making sure all fish is submerged. Chill for 2 hours.
• Serving Option: Cut the limes in half before squeezing their juice for the recipe and hollow them out once juiced, forming a cup. Flatten the bottom of the lime cup by slicing off a small section at the base. Fill with a heaping amount of Ceviche. Serve on a platter.

Steps:

• Chop imitation crab meat and clams (if needed). Juice 2 of the limes.
• Place all ingredients in a bowl and mix well. Chill several hours and adjust seasoning as needed. Add more lime juice if needed. Add more heat if needed (pepper or tapitio).
• Serve with tostados as an appetizer. Can serve with tortilla chips too.

Steps:

• In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
• Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
• Season to taste with salt; refrigerate at least 1 hour before serving.