Crab Ceviche Recipe 55 Food

CRAB CEVICHE APPETIZER

Crab Ceviche Appetizer image

Make and share this Crab Ceviche Appetizer recipe from Food.com.

Provided by aronsinvest

Categories Crab

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces crabmeat or 16 ounces imitation crabmeat
1 1/2 cups cilantro, chopped (remove stems)
1/2 white onion, chopped
2 tomatoes, diced
1 seedless cucumber
3 limes
3 finely chopped serrano peppers (optional)
1 tablespoon ketchup
1/2 cup Clamato juice

Steps:

In a large bowl blend crab meat without breaking it up too much.
Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
Add salt.
Combine the ketchup, clamato and the juice of the third lime.
Add more salt if necessary.
Serve with Mexican corn chip or crackers.
I serve in a margarita glass with a wedge of lime on top.
Note: You can use V8 juice instead of Clamato if you want.

Nutrition Facts : Calories 105.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 31.7, Sodium 738.3, Carbohydrate 10.8, Fiber 2, Sugar 4.1, Protein 15.1

CRAB CEVICHE

Crab Ceviche image

Make and share this Crab Ceviche recipe from Food.com.

Provided by ratherbeswimmin

Categories Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons heavy cream
1 1/2 tablespoons Dijon mustard
1/2 teaspoon prepared horseradish
Tabasco sauce, to taste
1 lb lump crabmeat, picked through
1/2 bunch scallion, thinly sliced on the bias
1/2 bunch cilantro, leaves chopped
1/2 bunch chives, thinly sliced
1/2 yellow tomatoes or 1/2 tomatoes, diced
coarse salt

Steps:

In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
Season to taste with salt; refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 172.6, Fat 4.5, SaturatedFat 1.9, Cholesterol 96.3, Sodium 507.7, Carbohydrate 6.1, Fiber 1.1, Sugar 1.6, Protein 26.5

CRAB CEVICHE

Crab Ceviche image

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Provided by LOUISGUCCI

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Steps:

Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g

SHRIMP AND CRAB CEVICHE ON FRIED TORTILLAS

Shrimp and Crab Ceviche on Fried Tortillas image

The word tostada means toasted in Spanish. In Mexico, tostada refers toasted corn tortilla that's fried to a crisp. It may also refer to a dish that uses the crunchy tortilla as a kind of edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad typical of Michoacán, the seaside Mexican state where the Robledos come from. Cook time is approximate. Courtesy Saveur Magazine.

Provided by Sandi From CA

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

canola oil
18 (5 inch) tortillas
1 1/2 lbs medium cooked shrimp, peeled, deveined and chopped
3/4 lb lump crabmeat
1/4 cup fresh lemon juice
2 tablespoons chopped cilantro
1 large cucumber, peeled, seeded and chopped
2 large tomatoes, chopped
1 -2 jalapeno chile, stemmed, seeded and finely chopped
1 small red onion, finely chopped
salt
2 avocados, peeled, seeded and cut into slices
2 limes, cut into wedges

Steps:

Pour oil into a heavy medium pot to a depth of 1" and heat over medium-high heat until temperature registers 350 on a deep-fry thermometer.
Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
Transfer tostadas to a paper towel-lined plate to let drain and cool.
Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.

Nutrition Facts : Calories 642.7, Fat 20.1, SaturatedFat 3.9, Cholesterol 264, Sodium 1145.5, Carbohydrate 68.9, Fiber 9.6, Sugar 6.1, Protein 47.6

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Crab Ceviche Recipe 55 Food

CRAB CEVICHE APPETIZER

Make and share this Crab Ceviche Appetizer recipe from Food.com.

CRAB CEVICHE

Make and share this Crab Ceviche recipe from Food.com.

CRAB CEVICHE

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

SHRIMP AND CRAB CEVICHE ON FRIED TORTILLAS

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