CRAB CUCUMBER BITES
I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CUCUMBER CRAB BOATS
Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.
Provided by Kardea Brown
Categories appetizer
Time 30m
Yield 24 crab boats
Number Of Ingredients 12
Steps:
- Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
- Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
- Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.
CRAB-STUFFED CUCUMBERS
Steps:
- Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
- Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.
CRAB MOUSSE
Make and share this crab mousse recipe from Food.com.
Provided by chia2160
Categories Spreads
Time 10m
Yield 36 appetizers
Number Of Ingredients 9
Steps:
- mix cream cheese, mayo, mustard, horseradish, onions and spices until smooth fold in crab.
- spoon into endive spears or onto crackers.
- you may use a pastry bag if desired.
Nutrition Facts : Calories 17.3, Fat 1.1, SaturatedFat 0.6, Cholesterol 5.5, Sodium 103.3, Carbohydrate 0.4, Sugar 0.1, Protein 1.4
CRAB MOUSSE
Make and share this Crab Mousse recipe from Food.com.
Provided by salvador1709
Categories Crab
Time 8h20m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Heat mushroom soup and cream cheese, stir until smooth.
- Add gelatin to cold water and soften 5 minutes.
- Add gelatin mixture to soup mixture.
- Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
- Pour into 4-cup cold mold (oil or spray mold with Pam before).
- Chill overnight.
- Unmold onto serving plate and decorate with sprigs of parsley.
- Serve with crackers.
Nutrition Facts : Calories 1918.5, Fat 155.6, SaturatedFat 53, Cholesterol 307.7, Sodium 5252.2, Carbohydrate 85.2, Fiber 2.3, Sugar 21.6, Protein 52.8
MOUSSE OF CRAB MEAT
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Eight or more servings
Number Of Ingredients 10
Steps:
- Pick over the crab meat. Remove and discard any pieces of shell or cartilage.
- Cut the fish into cubes and add them to the container of a food processor or electric blender. Add the cayenne, egg, salt, pepper and nutmeg. Start blending while gradually adding the cream. Blend until smooth.
- Add one cup of the crab meat and continue blending until the mixture is smooth.
- Spoon and scrape the mixture into a mixing bowl. Add the remaining crab meat and carefully fold it into the mousse mixture.
- Butter a six-cup ring mold. Fill the mold with the crab mixture and smooth over the top.
- Bring water to the boil in the bottom of a steamer. Place the ring mold on a steamer rack and place the rack over the boiling water. Cover closely and steam 10 minutes or until the internal temperature registers 160 degrees. Let the mousse stand on a rack for five minutes.
- Unmold the mousse onto a round serving dish. Pour off or wipe away any liquid that accumulates around the mousse.
- Slice the mousse into individual serving portions and serve with a little white butter sauce spooned over each portion.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams
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