Microwave Crab Puffs Recipes

Steps:

• Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
• Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
• In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.

Steps:

• Drain crabmeat and combine well with all ingredients, except crackers or Melba toast.
• Mound crab mixture on crackers or toast.
• Arrange crackers in a circle on a glass or paper plate. Microwave, uncovered, for 1 1/2 to 2 minutes, or until puffed and very hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
• Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
• Fill cooled puff pastries with crab mixture.

Steps:

• combine cheese, crab meat (drained),garlic salt, mayonnaise, and butter/margerine.
• you may need to beat it with an electric mixer to make it semi-smooth.
• spread evenly between the english muffins halves.
• cut each half of english muffin into quarters.
• place the quarters on a baking sheet.
• bake at 350 degrees for 20-30 minutes, or until slightly brown.

Steps:

• In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.

Steps:

• Put the oil and shallots in a large, microwaveable container with a pinch of salt and stir well. Cover with a lid or cling film and cook on high for 1 min. Add the white wine and cook for another 1 min uncovered. Stir in the rice and stock, season well, then cover. Cook for another 10 mins, stirring every 2-3 mins. Mix in the brown crabmeat and the lemon juice, cover and cook for a final 2 mins, stirring halfway. Add the mascarpone, check the seasoning and add a splash of hot water if the risotto is too thick. Leave covered for another 1 min.
• Meanwhile, make the toasts and salsa. Toast the baguette slices in a toaster or under the grill. Rub each piece with the garlic clove and drizzle with oil. Combine the white crabmeat and chilli, and season well. For the salsa, mix all the ingredients in a bowl, or blitz to a pesto consistency in a mini blender.
• To serve, divide the risotto between bowls and drizzle over the salsa. Top each toast with a mound of chilli crab and put two on top of each bowl (serve any extras on the side). Scatter over a few rocket leaves and drizzle with a little more oil before serving.