CHEESY CRAB SQUARES
When my kids were little, it was a little feat to get them to eat well. The one type of food that they "enjoyed" was piza-type-looking "stuffs". Here's one of them . . . lucky they didn't know!!!
Provided by Jo Anne Sugimoto
Categories Seafood
Number Of Ingredients 8
Steps:
- 1. Unroll dough into 4 rectangles.
- 2. Place on 15x10x1-inch jelly roll pan and press onto bottom and halfway up the sides of the pan to form a crust. Seal the perforations.
- 3. Bake at 375 degrees for 10 minutes.
- 4. In a medium bowl, combine salad dressing, lemon juice and pepper, mix well.
- 5. Then add in the cheese, crabmeat, green onions and parsley, mix lightly. Spread evenly over crust.
- 6. Continue baking for 12 to 15 minutes or until cheese is melted.
- 7. Let stand for 5 minutes, cut into squares. Serve on a platter.
CRAB QUICHE SQUARES
This recipe won $ 2,000.00 at the Pillsbury Bake-Off in 2002, for Jann Stricklin from Mena Arizona. Crescents, crab and cream cheese make for a cream of the crop appetizer. Very easy to make & tastes good as well. The recipe has been tweaked a bit.
Provided by Manami
Categories Savory Pies
Time 1h5m
Yield 42 squares, 42 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Unroll dough into 2 long rectangles.
- Place in ungreased 13x9-inch pan; press over bottom to form crust; firmly press perforations to seal.
- Beat cream cheese in medium bowl until light & fluffy.
- Add sour cream and eggs; beat well.
- Add crabmeat, 1/2 cup of cheese, onions, garlic powder, onion powder salt & pepper; mix well.
- Spoon and spread over dough in pan.
- Sprinkle with remaining 1/4 cup of cheese.
- Bake at 350F for 35 to 40 minutes or until canter is set and edges are golden brown.
- Cool 10 minutes.
- Cut into squares.
Nutrition Facts : Calories 60.1, Fat 3.6, SaturatedFat 2, Cholesterol 25.1, Sodium 122.3, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 3.4
CHEESY CRAB SQUARES
This is a good "seafood" pizza type of appetizer. It is always popular and it looks beautiful.
Provided by Michelle S.
Categories Crab
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Unroll dough into 4 rectangles.
- Place in a 15x10 pan; pressing onto bottom and halfway up sides of pan to form a crust.
- Bake at 375 degrees for 10 minutes.
- Combine miracle whip, lemon juice and pepper; mix well.
- Add cheese, crabmeat, onion slices and parsley; mix lightly.
- Spread over crust.
- Bake another 12- 15 minutes at 375 degrees or until cheese has melted.
- Let stand 5 minutes; cut into squares.
Nutrition Facts : Calories 115.7, Fat 5.4, SaturatedFat 2.5, Cholesterol 22.2, Sodium 249, Carbohydrate 11.9, Fiber 0.8, Sugar 1.9, Protein 4.8
THE SQUARE'S ROAST HALIBUT WITH CRAB AND ICEBERG LETTUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Bring a large pan of salted water to a boil. Add of the asparagus, cook 2 to 3 minutes, until tender, remove and refresh in ice water. Repeat with the remaining asparagus. Remove asparagus from the ice water, drain well and reserve.
- Place a heavy-bottomed nonstick pan with an ovenproof handle over medium heat. Season the fish on both sides with salt and a little pepper. Put the olive oil into the pan and fry the fish until golden. Transfer to the oven for 4 to 5 minutes.
- Put 1 tablespoon of warm water into a pan and add 1/2 of the butter. Bring to a boil and swirl the pan to emulsify. Add the asparagus, warm through, season to taste and reserve.
- Put 1 tablespoon of water into a small pan and bring to a boil. Add the remaining butter and swirl the pan to emulsify. Add the crab, lettuce, tomatoes and chives. The result should be buttery but not too wet. Season with salt, pepper and lemon juice.
- To serve, make a bed of the crab mix on each of 4 plates, top with the halibut and arrange 5 asparagus spears alongside.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 16 grams, Sodium 725 milligrams, Sugar 1 gram, TransFat 1 gram
RHUBARB CRISP SQUARES
This recipe was given to me by a coworker who highly recommends it. I haven't tried it myself ast yet. It comes from "500 Best Cookies, Bars & Squares. Note: If you find that the squares are a little watery, place them in the refrigerator. They should firm up nicely.
Provided by Dreamer in Ontario
Categories Bar Cookie
Time 1h10m
Yield 16 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease an 8" square cake.
- Filling:.
- Combine rhubarb, sugar, cornstarch and zest in a saucepan.
- Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
- Set aside and allow to cool.
- Base:.
- Mix together flour, sugar, pecans, cinnamon and salt.
- Cut in butter until mixture resembles course crumbs using a pastry blender, 2 knives or your fingers.
- Set aside 1 cup.
- Press remainder evenly in greased cake pan.
- Spread filling evenly over base and sprinkle.
- reserved flour mixture evenly over top.
- Bake in preheated oven or 35 to 40 minutes or until golden brown.
- Place pan on a rack to cool.
- After completely cooled, cut into squares.
Nutrition Facts : Calories 202.1, Fat 8.4, SaturatedFat 3.9, Cholesterol 15.2, Sodium 81.5, Carbohydrate 31.1, Fiber 1.3, Sugar 19.6, Protein 1.9
CRAB AND SHRIMP SQUARES
An easy and yummy appetizer. All seafood lovers gobble these up. This is a slight adaptation of a Pillsbury recipe.
Provided by Ms B.
Categories Crab
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Thaw shrimp as directed on package.
- Drain well; press between paper towels to remove excess liquid.
- Cut half of the shrimp into small pieces.
- Combine shrimp, crabmeat, seafood seasoning, garlic powder and parsley in a bowl.
- Unroll dough onto ungreased cookie sheet.
- Press to form 12x8-inch rectangle; firmly press perforations to seal.
- Top dough with seafood mixture and sprinkle shredded cheese as final layer.
- Bake at 375°F.
- for 15 to 20 minutes or until crust is golden brown.
- Cut into squares.
Nutrition Facts : Calories 65.5, Fat 2.9, SaturatedFat 1.5, Cholesterol 14.1, Sodium 211.3, Carbohydrate 6.3, Fiber 0.4, Sugar 0.8, Protein 3.6
GO ANYWHERE RHUBARB SQUARES
Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.
Nutrition Facts : Calories 142 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 48mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB CHEESECAKE SQUARES
It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.
Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CREAM SQUARES
These are one of my favorite ways to eat rhubarb. The custard balances out the tartness of the rhubarb. Even better with a dollop of whipped cream. My grandmother was a great baker and this recipe comes from her.
Provided by Chef Fancy Nancy
Categories Dessert
Time 1h10m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
- Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.
Nutrition Facts : Calories 497.7, Fat 22.5, SaturatedFat 11.4, Cholesterol 135.6, Sodium 230.9, Carbohydrate 68.6, Fiber 2.1, Sugar 46.8, Protein 7.9
HAT CRAB SQUARES
Categories Appetizer
Number Of Ingredients 6
Steps:
- Soften cheese and oleo to room temp, mix well Add drained crab-garlic to taste Spread on split muffins-quick freeze- Remove and cut into bite size- freeze in plastic bags- Place under broiler 5 min
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