Baked Crab Popper Delights Food

CAJUN CRAB POPPERS

Steps:

• Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

CRAB DELIGHTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

BAKED CRAB POPPER DELIGHTS

Steps:

• 1. Heat oven to 425 degrees. Spray cups of a mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.
• 2. Finely chop bell pepper. Blot peppers dry with a paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.
• 3. Combine corn, bell pepper, remaining green onions, crabmeat, 1/2 of the mayonnaise, egg, black pepper, and salt. Mix well but gently to not break up the crabmeat too much. Sprinkle lightly with remaining Panko crumbs.
• 4. Divide mixture evenly among cups of pan. Bake 10 minutes or until golden brown. Remove pan from the oven. Cool in pan 2 minutes and then remove from pan to cooling rack.
• 5. Meanwhile juice lemon for the sauce. Combine juice, cayenne pepper, and remaining mayonnaise. Mix well. Brush tops of crab cakes with sauce.
• 6. Top with reserved finely chopped green onion tops.

CRAB DELIGHT

Steps:

• Preheat oven to 350°F (175°C).
• Grease a 2-quart, glass baking dish.
• In a large saucepan over medium heat, melt 4 tablespoons of butter. Remove from heat and whisk in flour. Pour in 1/2 cup of heavy cream and whisk until smooth, return to heat.
• Add cheese and stir until creamy. Remove from heat and whisk in remaining cream. Stir in wine, paprika, crabmeat, and spinach. Season with garlic, salt, rosemary, and thyme. Mix in the onion and mushrooms.
• Pour into prepared casserole dish.
• Top with bread crumbs. Drizzle 1 tablespoon melted butter over the top.
• Bake in preheated oven for 45 minutes or until top is browned and bubbly.

CRAB STUFFED BAKED JALAPENO POPPERS

Steps:

• 1. Preheat the oven to 400 degrees. 2. Line a baking sheet with foil or parchment paper. 3. Slice the jalapenos in half and scoop out the seeds, membranes and other insides. 4. In a food processor or blender, add the butter crackers and pulse until they resemble fine crumbs (the same consistency as bread crumbs.) You can also crush crackers by hand using a potato masher, fork or your hands. Transfer cracker crumbs to a shallow bowl. 5. In a separate bowl, mix together cream cheese and both types of shredded cheese until combined. 6. Add lemon juice, Worcestershire and spices to the cream and shredded cheese mixture. Stir to incorporate. 7. Add diced red peppers to the cheese mixture and stir to combine. 8. Fold crab meat into cheese mixture. Set aside. 9. In another bowl, whisk together two eggs and set aside. 10. Stuff each jalapeno pepper half with cheese and crab mixture. Make sure you don't overstuff the peppers or they will explode in the oven! 11. Dip each stuffed pepper half completely into the egg mixture, then roll each pepper in the crushed crackers and place on prepared baking sheet. Repeat with each pepper half. 12. Bake for 15 to 20 minutes, or until the peppers are tender, the cracker topping is browned and the cheese is bubbly. 13. To add a little extra crisp to your baked jalapeno poppers, broil for about 3 minutes. 14. Serve while the baked jalapeno poppers are hot!

OUR 20+ BEST IMITATION CRAB RECIPES (+CAJUN CRAB DIP)

Steps:

• Combine all ingredients except the crab and mix until creamy and smooth.
• Fold in the crab meat.
• Place in the refrigerator to chill.

FAVORITE CRAB POPPERS

Steps:

• boil jalapenos in water for 10-15 minutes until tender.
• drain and cool.
• dry with paper towel.
• combine cheeses,crab meat and salsa in a bowl.
• fill each pepper half with enough of the cheese mixture to fill to the top.
• dredge the peppers in egg then flour (i add paprika and salt to flour to taste not much) then egg and finally in corn flakes.
• repeat until all peppers are coated, then refridgerate for 2 hours.
• in a heavy skillet add enough oil to cover peppers bring oil to high heat but not smoking.
• fry until golden brown on each side.
• drain, and continue until each pepper is fried.
• serve with sour cream, jalapeno jelly and or salsa and guacamole.