Crab Filled Veggie Bites Recipes

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
• Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
• Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.

Steps:

• In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

Steps:

• In a large mixing bowl, combine all ingredients (except 1 cup of reserved breadcrumbs). Scoop and form into bite sized balls. Roll balls in reserved breadcrumbs. Place on a large platter and chill for a half of an hour. Heat 1″ of oil in a large frying pan until a deep fry thermometer registers at 350ºF. Fry the crab bites until golden brown. Drain on paper towels and place on a cookie sheet in a 200ºF oven to keep them warm while you fry the rest of them up. Serve with cocktail sauce, tartar sauce and lemon wedges.

Steps:

• Toast English muffins in a toaster oven. Place muffin halves on toaster oven tray. In a small bowl, combine the crab, cheese sauce, butter, mayonnaise and garlic powder. Spread over the muffin halves. Cut each into four pieces. , Bake in toaster oven at 350° for 8-10 minutes or until lightly browned. Sprinkle with paprika if desired.

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.

Steps:

• Crisp phyllo cups as directed on package.
• In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
• Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
• Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.

Steps:

• Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper.
• In large bowl, mix all ingredients except phyllo shells with spoon about 2 minutes or until well blended.
• Place phyllo shells on cookie sheet. Fill each shell with about 1 tablespoon crab mixture. Bake 20 to 25 minutes or until shells are puffed and golden brown. Serve warm.