LEMON-HERB SALMON TOASTS
Quick, light and tasty, my salmon toasts make irresistible finger food. -Christie Wells, Lake Villa, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat broiler. In a small bowl, beat the first 8 ingredients. Place bread slices on baking sheets. Broil 4-5 in. from heat 1-2 minutes on each side or until lightly toasted. Spread with cream cheese mixture; top with lox. Serve with toppings as desired.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 196mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
- Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
- For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
- Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.
CRAB WITH DILL ON CAYENNE TOASTS
Categories Shellfish Appetizer Bake Cocktail Party Mayonnaise Crab Winter Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 24 canapés
Number Of Ingredients 13
Steps:
- Make toasts:
- Preheat oven to 350°F.
- Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
- Make crab:
- Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
- Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.
DUNGENESS CRAB TOASTS
Provided by Marian Burros
Categories easy, quick, appetizer
Time 10m
Yield Eight servings
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the crab, scallions and mayonnaise. Season to taste with salt, cayenne and lemon juice.
- Toast the bread slices and spread with the crab mixture. Garnish with a small sprig of chervil and serve immediately.
AWESOME CRAB SALAD WITH DILL
Awesome crab salad. Recipe can be altered to include cooked shrimp and other cooked seafood for an out-of-this-world seafood salad. Prep time is an estimate.
Provided by Claudia Dawn
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Chill.
Nutrition Facts : Calories 132.4, Fat 8.3, SaturatedFat 3.7, Cholesterol 51.3, Sodium 290.9, Carbohydrate 3.1, Fiber 0.3, Sugar 0.8, Protein 11.2
CRAB DILL DIP
Nice addition to any gathering. The dill adds a great taste to this dip. It usually vanishes quite fast!
Provided by jonesies
Categories Crab
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients except the crab meat until well blended.
- Add crab meat after mixture is fairly smooth and consistent.
- If using imitation crab meat, you will have to cut the meat into fairly small pieces before adding to mixture.
- Serve with crackers.
Nutrition Facts : Calories 176.1, Fat 12.7, SaturatedFat 6.6, Cholesterol 56.9, Sodium 610.1, Carbohydrate 2.8, Sugar 0.6, Protein 12.6
CREAMY SHRIMP CROSTINI
Categories Condiment/Spread Cheese Shellfish Appetizer Broil Cocktail Party Oscars Wedding Cream Cheese Shrimp Winter Shower Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 40
Number Of Ingredients 10
Steps:
- Preheat broiler. Lightly brush 1 side of each baguette slice with oil. Arrange on 2 baking sheets. Broil until lightly toasted, about 1 minute.
- Using electric mixer, beat cream cheese, mayonnaise and mustard in large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toasts in airtight container at room temperature. Cover shrimp mixture and chill.)
- Spread 1 tablespoon shrimp mixture atop each toast. Arrange crostini on baking sheets; broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.
CRAB CAKES WITH GREEN ONION AND DILL
Steps:
- Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined. Stir in mayonnaise, mustard, and lemon juice. Season mixture with salt and pepper. Stir in egg. Form mixture into eight 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs on plate. Coat crab cakes with breadcrumbs. Transfer to baking sheet. Refrigerate at least 30 minutes and up to 4 hours.
- Melt butter in heavy large skillet over medium heat. In 2 batches, sauté crab cakes until golden, about 3 minutes per side. Serve hot.
CRAB TOAST WITH LEMON AIOLI
Provided by Jean Georges Vongerichten
Categories Lemon Crab Summer Bon Appétit
Number Of Ingredients 16
Steps:
- Lemon Aioli:
- Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
- Crab Toast:
- Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
- Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
- Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
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