Crab Salad Canapes Food

CRAB SALAD CANAPES

Steps:

• Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.
• Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.
• Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.
• Place remaining ingredients except marjoram in a medium bowl, and toss to combine. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canape with several marjoram leaves, and serve.

LUMP CRAB MEAT SALAD CANAPéS

Steps:

• Add all ingredients except for the crab meat into a bowl and whisk together. Taste for seasoning and add salt/pepper as needed.
• Drain the lump crab meat and add it to the dressing. Fold the dressing into the lump crab meat gently, so you do not break it up too much. Continue to fold until completely combined.
• Slice the cucumber into ovals (on an angle) that are 1/4 inch thick. Cutting them on the angle gives the most surface area to hold the crab salad.
• Top each cucumber slice with scoop of the crab meat salad, then garnish with a tiny sprig of Dill.

CRAB CANAPES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet.
• In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.
• Separate each refrigerator roll into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough.
• Bake at 400 degrees F (205 degrees C) for 12 minutes, until puffed and brown. Serve hot.

CRAB CUCUMBER BITES

Steps:

• Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

CRAB, LIME & CHILLI TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
• Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

ASIAN CRAB SALAD CROUSTADES

Steps:

• FOR THE CRAB SALAD:.
• Combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved.
• If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
• Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well.
• Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
• Combine crab with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
• Shred the lettuce leaves thinly, then chop roughly.
• CROUSTADES:.
• Preheat oven to 375ºF.
• Coat insides of 48 muffin (2" ea) pans, generously with butter.
• Using a 2-1/2" to 3" plain round cookie cutter; cut a round from each slice of bread. (Use the reminder bread for breadcrumbs).
• Use fingertips, press against muffin cups (and you create a little cup).
• Bake 8-10 minutes.
• Remove from oven and cool. (These can be stored in airtight container)
• TO ASSEMBLE;.
• Fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad.
• Serve within 30 minutes to an hour so the bases don't get soggy.
• VOILÁ.
• The croustades (Rahm's) are available in most supermarkets in the UK and at Ikea food shops worldwide.

CRAB SALAD WONTON CUPS

Steps:

• Brush one side of a wonton wrapper with 3 tbsp oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
• Mix remaining ingredients together in a large bowl. Spoon some of the crab salad mixture in each wonton cup.
• Serve cold.

CRAB SALAD SANDWICHES

Steps:

• Mix first seven ingredients.
• Lay one lettuce leaf each on four pieces of toast.
• Scoop filling on top of lettuce and place other piece of toast on top.
• Slice sandwich in the middle and serve.

CORONATION CRAB SALAD CRACKERS RECIPE

Steps:

• Mix the curry paste, Greek yogurt, mango chutney and lemon juice. Stir through the crab and season.
• Spoon the shredded lettuce onto the crackers and top with the coronation crab. Sprinkle with a little cayenne pepper to serve.

CUCUMBER-CRAB CANAPéS

Steps:

• Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
• Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

CRAB CANAPéS WITH CUMIN

Steps:

• Make toasts:
• Preheat oven to 425°F.
• Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
• Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
• Make crab mixture while pitas are baking:
• Stir together crab ingredients and salt and pepper to taste.
• Top each toast with some crab.