Zesty Crab Salad in Cucumber Boats
Servings 24
1/4 cup mayonnaise
1/4 cup sour cream
1 clove pressed garlic
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
1 lime
1 (8-ounce) package finely chopped imitation crab meat
1/4 cup grated carrot
1 large English cucumber scored
fresh cilantro springs (optional)
1. In a medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
2. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
3. Cut cucumber in half lengthwise using Pampered Chef Forged Cutlery - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.
Showing posts with label crab. Show all posts
Showing posts with label crab. Show all posts
Saturday, July 20, 2013
Sweet Corn & Crab Poppers
Sweet Corn & Crab Poppers
Servings 12
2/3 cup unseasoned dry bread crumbs divided
3/4 cup thawed frozen corn kernels
1/2 small red bell pepper
1 (.75-ounce) package fresh chives (about 1/4 cup) finely chopped, divided
1 (6-ounce) can lump crabmeat drained
1/2 cup mayonnaise divided
1 egg lightly beaten
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 lemon
1/8 teaspoon cayenne pepper
1. Preheat oven to 425 degrees F. Spray cups of Pampered Chef Deluxe Mini Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup of the bread crumbs, gently tapping and rotating to coat.
2. Finely chop corn and bell pepper using Pampered Chef Food Chopper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tablespoon for garnish. Combine corn, bell pepper, remaining 3 tablespoons chives, crabmeat, 1/4 cup bread crumbs, black pepper and salt in Pampered Chef Classic Batter Bowl. Mix well using Pampered Chef Small Mix 'N Scraper.
3. Divide crab mixture evenly among cups of pan. Bake 8-10 minutes or until golden brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.
4. Meanwhile, for sauce, juice lemon to measure 1 teaspoon. Combine juice, cayenne pepper and remaining 1/4 cup mayonnaise in Pampered Chef (1-cup) Prep Bowl; mix well. Top poppers with sauce and reserved chives.
Servings 12
2/3 cup unseasoned dry bread crumbs divided
3/4 cup thawed frozen corn kernels
1/2 small red bell pepper
1 (.75-ounce) package fresh chives (about 1/4 cup) finely chopped, divided
1 (6-ounce) can lump crabmeat drained
1/2 cup mayonnaise divided
1 egg lightly beaten
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 lemon
1/8 teaspoon cayenne pepper
1. Preheat oven to 425 degrees F. Spray cups of Pampered Chef Deluxe Mini Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup of the bread crumbs, gently tapping and rotating to coat.
2. Finely chop corn and bell pepper using Pampered Chef Food Chopper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tablespoon for garnish. Combine corn, bell pepper, remaining 3 tablespoons chives, crabmeat, 1/4 cup bread crumbs, black pepper and salt in Pampered Chef Classic Batter Bowl. Mix well using Pampered Chef Small Mix 'N Scraper.
3. Divide crab mixture evenly among cups of pan. Bake 8-10 minutes or until golden brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.
4. Meanwhile, for sauce, juice lemon to measure 1 teaspoon. Combine juice, cayenne pepper and remaining 1/4 cup mayonnaise in Pampered Chef (1-cup) Prep Bowl; mix well. Top poppers with sauce and reserved chives.
Old Bay Maryland Crab Soup
Old Bay Maryland Crab Soup
Servings 10
1 (28-ounce) can whole tomatoes cut into small pieces (or diced tomatoes)
3 cups water
2 cups beef broth
2 cups shredded beef (from either a roast or beef cubes) cook previously whole, it makes it easier to shred
1 cup frozen lima beans
1 cup sliced carrot
1 cup frozen yellow sweet corn
2 tablespoons chopped onions
1 tablespoon Old Bay
1 or more pound crab meat
1. Place all ingredients except crab and beef in 4-quart saucepan.
2. Heat to boil, cover and boil 5 minutes.
3. Reduce heat to low, add crab and beef, cover and simmer 10 minutes.
Servings 10
1 (28-ounce) can whole tomatoes cut into small pieces (or diced tomatoes)
3 cups water
2 cups beef broth
2 cups shredded beef (from either a roast or beef cubes) cook previously whole, it makes it easier to shred
1 cup frozen lima beans
1 cup sliced carrot
1 cup frozen yellow sweet corn
2 tablespoons chopped onions
1 tablespoon Old Bay
1 or more pound crab meat
1. Place all ingredients except crab and beef in 4-quart saucepan.
2. Heat to boil, cover and boil 5 minutes.
3. Reduce heat to low, add crab and beef, cover and simmer 10 minutes.
Hot Crab Dip
Hot Crab Dip
Servings 40
2 (8-ounce) packages softened cream cheese
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6-ounce) cans crab meat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika for garnish
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
Servings 40
2 (8-ounce) packages softened cream cheese
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6-ounce) cans crab meat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika for garnish
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
Creamy Crab-Filled Potato Nests
Creamy Crab-Filled Potato Nests
Servings 24
3 cups shoestring potatoes
1 egg white
1/2 medium red bell pepper
3 green onions with tops divided
1 lemon
1 (6-ounce) can lump crabmeat drained
1/2 cup shredded Monterey Jack cheese divided
1/4 cup light mayonnaise
1/2 teaspoon Dijon style mustard
1. Preheat oven to 450 degrees F. Spray cups of Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into small pieces. Place into Pampered Chef Classic Batter Bowl; add egg white and toss to coat using Pampered Chef Small Mix 'N Scraper. Using large Pampered Chef Adjustable Measuring Spoon (about 1 tablespoon), divide potato mixture evenly among cups of pan. Press tops with Pampered Chef Mini-Tart Shaper to make indentations; bake 3-5 minutes or just until edges of nests begin to brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack.
2. Meanwhile, on Pampered Chef Cutting Board, finely chop bell pepper using Pampered Chef Food Chopper; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Pampered Chef Stainless Whisk as reamer, juice lemon to measure 1 tablespoon. In clean Batter Bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup of the cheese, mayonnaise and mustard; mix well.
3. Divide crab mixture evenly among nests using clean Pampered Chef Adjustable Measuring Spoon (about 2 teaspoons) and sprinkle with remaining cheese. Bake 5-7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.
Servings 24
3 cups shoestring potatoes
1 egg white
1/2 medium red bell pepper
3 green onions with tops divided
1 lemon
1 (6-ounce) can lump crabmeat drained
1/2 cup shredded Monterey Jack cheese divided
1/4 cup light mayonnaise
1/2 teaspoon Dijon style mustard
1. Preheat oven to 450 degrees F. Spray cups of Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into small pieces. Place into Pampered Chef Classic Batter Bowl; add egg white and toss to coat using Pampered Chef Small Mix 'N Scraper. Using large Pampered Chef Adjustable Measuring Spoon (about 1 tablespoon), divide potato mixture evenly among cups of pan. Press tops with Pampered Chef Mini-Tart Shaper to make indentations; bake 3-5 minutes or just until edges of nests begin to brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack.
2. Meanwhile, on Pampered Chef Cutting Board, finely chop bell pepper using Pampered Chef Food Chopper; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Pampered Chef Stainless Whisk as reamer, juice lemon to measure 1 tablespoon. In clean Batter Bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup of the cheese, mayonnaise and mustard; mix well.
3. Divide crab mixture evenly among nests using clean Pampered Chef Adjustable Measuring Spoon (about 2 teaspoons) and sprinkle with remaining cheese. Bake 5-7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.
Crab Rangoon Dip
Crab Rangoon Dip
Servings 16
1 (8-ounce) package cream cheese softened
1 clove garlic pressed
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sweet and sour sauce
1/2 package (8 ounces) imitation crab meat
1 green onions with tops (about 1/4 cup thinly sliced)
1/4 cup toasted sliced almonds
1. In Pampered Chef Small Batter Bowl, combine cream cheese and garlic pressed with Pampered Chef Garlic Press using Pampered Chef Small Mix 'N Scraper. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of Pampered Chef Mini-Baker.
2. Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat using Pampered Chef Food Chopper; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.
3. Meanwhile, thinly slice green onion using Pampered Chef Santoku Knife. Sprinkle dip with green onion and almonds. Serve dip warm.
Servings 16
1 (8-ounce) package cream cheese softened
1 clove garlic pressed
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sweet and sour sauce
1/2 package (8 ounces) imitation crab meat
1 green onions with tops (about 1/4 cup thinly sliced)
1/4 cup toasted sliced almonds
1. In Pampered Chef Small Batter Bowl, combine cream cheese and garlic pressed with Pampered Chef Garlic Press using Pampered Chef Small Mix 'N Scraper. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of Pampered Chef Mini-Baker.
2. Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat using Pampered Chef Food Chopper; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.
3. Meanwhile, thinly slice green onion using Pampered Chef Santoku Knife. Sprinkle dip with green onion and almonds. Serve dip warm.
Crab & Cream Cheese Snacks
Crab & Cream Cheese Snacks
1 (8-ounce) tube crescent roll dough
3 ounces cream cheese softened
1/4 cup mayonnaise
3/4 cup cooked crab meat chopped
2 green onions chopped
1/8-1/4 teaspoon cayenne pepper
salt and pepper to taste
Heat oven to 375 degrees F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create and even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crab meat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
1 (8-ounce) tube crescent roll dough
3 ounces cream cheese softened
1/4 cup mayonnaise
3/4 cup cooked crab meat chopped
2 green onions chopped
1/8-1/4 teaspoon cayenne pepper
salt and pepper to taste
Heat oven to 375 degrees F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create and even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crab meat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
California Appetizer Pizza
California Appetizer Pizza
Servings 10
1 (8-ounce) package refrigerated crescent roll
2 ripe avocados peeled and mashed (about 1 cup)
2 tablespoons onions finely chopped
1 lemon
1/4 cup sour cream
1/2 teaspoon salt
4 ounces Monterey Jack cheese shredded (1 cup)
4 ounces flake- or leg-style imitation crabmeat chopped
2 plum tomatoes seeded and chopped
2 tablespoons fresh cilantro or parsley snipped
1. Preheat oven to 350 degrees F. Unroll crescent dough; separate into eight triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Pampered Chef Baker's Roller, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
2. In Pampered Chef Classic Batter Bowl, mash avocados using Pampered Chef Nylon Masher. Finely chop onion using Pampered Chef Food Chopper. Juice lemon to measure 2 teaspoons juice. Add sour cream, onion, lemon juice and salt to avocado; mix well. Spread mixture evenly over crust using Pampered Chef Skinny Scraper. Using Pampered Chef Rotary Grater, shred cheese evenly over avocado mixture.
3. Coarsely chop crabmeat using Food Chopper. Sprinkle crabmeat and tomatoes over cheese. Snip cilantro using Pampered Chef Professional Shears; sprinkle over top. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.
Servings 10
1 (8-ounce) package refrigerated crescent roll
2 ripe avocados peeled and mashed (about 1 cup)
2 tablespoons onions finely chopped
1 lemon
1/4 cup sour cream
1/2 teaspoon salt
4 ounces Monterey Jack cheese shredded (1 cup)
4 ounces flake- or leg-style imitation crabmeat chopped
2 plum tomatoes seeded and chopped
2 tablespoons fresh cilantro or parsley snipped
1. Preheat oven to 350 degrees F. Unroll crescent dough; separate into eight triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Pampered Chef Baker's Roller, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
2. In Pampered Chef Classic Batter Bowl, mash avocados using Pampered Chef Nylon Masher. Finely chop onion using Pampered Chef Food Chopper. Juice lemon to measure 2 teaspoons juice. Add sour cream, onion, lemon juice and salt to avocado; mix well. Spread mixture evenly over crust using Pampered Chef Skinny Scraper. Using Pampered Chef Rotary Grater, shred cheese evenly over avocado mixture.
3. Coarsely chop crabmeat using Food Chopper. Sprinkle crabmeat and tomatoes over cheese. Snip cilantro using Pampered Chef Professional Shears; sprinkle over top. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.
Bacon Wrapped Crab Jalapeno Poppers
Bacon Wrapped Crab Jalapeno Poppers
Servings 5
10 large jalapeño peppers sliced in half and deseeded
1/2 pound lump crabmeat
8 ounces bacon uncooked, slices cut in thirds
1 1/2 cups Mexican blend cheese shredded
2 1/2 tablespoons mayonnaise
2 tablespoons italian parsley chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1. Preheat oven to 350 degrees F.
2. Combine crabmeat, bacon, cheese, mayonnaise, parsley, garlic powder, onion powder, cumin and chili powder. Mix well.
3. Stuff each half of the jalapeno pepper with the crab mixture. Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.
4. Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.
Servings 5
10 large jalapeño peppers sliced in half and deseeded
1/2 pound lump crabmeat
8 ounces bacon uncooked, slices cut in thirds
1 1/2 cups Mexican blend cheese shredded
2 1/2 tablespoons mayonnaise
2 tablespoons italian parsley chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1. Preheat oven to 350 degrees F.
2. Combine crabmeat, bacon, cheese, mayonnaise, parsley, garlic powder, onion powder, cumin and chili powder. Mix well.
3. Stuff each half of the jalapeno pepper with the crab mixture. Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.
4. Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.
Asian Crab Salad
Asian Crab Salad
Servings 4
1 package imitation crab meat chopped
1 tablespoon Pampered Chef Ginger Wasabi sauce
1 tablespoon mayonnaise
1 teaspoon Pampered Chef Asian seasoning
Combine, stir and refrigerate.
Melts:
On greased baking sheet or open casserole, place slices of bread on bottom, pile crab salad on top. Slice 2 grape tomatoes into 6 slices per slice of bread. Top with slice of cheese. Bake on 350 degrees F for 15 to 20 minutes or until cheese has melted and bread has lightly toasted feel.
Servings 4
1 package imitation crab meat chopped
1 tablespoon Pampered Chef Ginger Wasabi sauce
1 tablespoon mayonnaise
1 teaspoon Pampered Chef Asian seasoning
Combine, stir and refrigerate.
Melts:
On greased baking sheet or open casserole, place slices of bread on bottom, pile crab salad on top. Slice 2 grape tomatoes into 6 slices per slice of bread. Top with slice of cheese. Bake on 350 degrees F for 15 to 20 minutes or until cheese has melted and bread has lightly toasted feel.
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