SPICY CRAB SALAD TAPAS
I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. -Vanessa Mason, Summerdale, Alabama
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.
Nutrition Facts : Calories 145 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
SPICY CRAB SALAD
My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It's ready fast, leaving me more time with guests. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.
Nutrition Facts : Calories 196 calories, Fat 15g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 748mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
SPICY SEAFOOD SALAD
Steps:
- Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.
ROASTED TENDERLOIN OF BEEF WITH SPICY CRAB SALAD
Steps:
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
HOT AND SPICY CRAB SALAD
This recipe was inspired by PaulaG's Recipe# 94857. Very very yum yum! Passive work time is chill time.
Provided by l0ve2c00k
Categories Crab
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all ingredients.
- Serve chilled with crackers or tostadas.
- Use more or less of the cottage cheese depending on your taste. Same applies for the hot sauce. Make sure everything is well drained or you will have a very watery salad.
Nutrition Facts : Calories 235.4, Fat 2.8, SaturatedFat 1, Cholesterol 31, Sodium 1020.7, Carbohydrate 28.9, Fiber 1.4, Sugar 6.8, Protein 24
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