Crab Cracker Critter Recipes

Steps:

• Place 2 cheese pieces on each of 2 crackers; cover each with second cracker.
• Arrange 5 noodles on opposite sides of each stack of crackers to form the "crab's claws." Add olive slices for the "eyes."

Steps:

• Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
• Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
• Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
• Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
• Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.

Steps:

• For the crab stick crackers: Unroll and pull each crab stick into 1/2- to 1-inch-wide strips. Lay the strips out in a single layer, spacing them apart, between paper towels and firmly press down to remove excess moisture. Set aside.
• For the crab dip: Meanwhile, preheat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.
• Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Chop crosswise into 1-inch lengths and set aside.
• Combine the cream cheese with the mayonnaise and sour cream in a large bowl and stir until smooth. Stir in the Cheddar, Worcestershire, garlic powder, smoked paprika, sugar, pepper and juice of half a lemon. Set aside 2 tablespoons of the sliced scallion greens for serving, then stir in the remaining scallions and the chopped crab sticks until thoroughly combined. Spread evenly in the prepared baking dish and bake until golden on top and bubbling, about 30 minutes.
• Meanwhile, heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 350 degrees F.
• Working in three batches, gently toss a third of the crab stick strips with 1 tablespoon of the potato starch in a large bowl until lightly dusted. Drop each strip into the hot oil and fry undisturbed for 1 minute so the starch can firm up. Gently separate the strips from each other using tongs with a slotted spoon or spider. Fry until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate or baking sheet. Let cool completely.
• Garnish the hot crab dip with the reserved scallion greens and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab stick crackers with the dip and lemon wedges and enjoy.

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.