Crab Rounds Recipes

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.

Steps:

• 1. Combine cheese and crab. Add enough mayo to moisten. Add salt and pepper to taste. Spread on a small slice of french bread. Heat in the oven, about 350F till cheese is melted. Serve warm.

Steps:

• In a medium bowl, combine mayonnaise, grated onion, cheddar cheese, Tabasco, curry powder and crabmeat. (This can be made one day in advance).
• Place mixture on bread rounds and broil until golden brown. Serve immediately.

Steps:

• Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup.
• Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds.
• In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion.
• In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.
• Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste.
• Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
• Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
• Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.