Crabmeat Cups Food

PHYLLO CRAB CUPS

Steps:

• In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

CRABMEAT CUPS

Steps:

• Heat the oven to 350°F.
• Stir the cream cheese, egg, Worcestershire sauce and hot pepper sauce in a medium bowl. Stir in the Parmesan cheese, crabmeat and chives. Spoon the crabmeat mixture into the pastry cups. Sprinkle with the paprika. Place the filled pastry cups onto a baking sheet.
• Bake for 5 minutes or until the filling is hot.

CREAMY CRAB TOAST CUPS

Steps:

• Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown., For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened., Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.

MARYLAND BLUE CRAB CUP

Steps:

• Preheat the oven to 350 degrees F.
• Butter 12 (2 1/2-inch) ramekins or small bowls. Combine all of the appetizer ingredients. Press the mixture into the prepared ramekins, leaving a hollow in the middle of each ramekin. Bake until the edges begin to brown, about 15 minutes.
• In saucepan over low heat, combine margarine and flour. When blended, add all remaining ingredients except lemon juice and vegetables. Cook until bubbly. Add lemon juice. Into center of each ramekin, place a tablespoon of vegetables. Cover with approximately 2 tablespoons of sauce. Bake for 5 minutes. Garnish and serve hot.

CURRIED CRAB SALAD LETTUCE CUPS

Steps:

• Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
• Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.

CRAB LOUIS CUCUMBER CUPS

Steps:

• Peel cucumbers lengthwise to create alternate stripes.
• Trim ends, then cut crosswise into 3/4" pieces.
• With melon baller, scoop flesh from centers to form a cups.
• Combine mayonnaise, cream cheese, ketchup, chili garlic sauce, and Worcestershire in a bowl.
• Fold in crab, bell pepper, chives, and 2 teaspoons minced lemon zest; season with salt and pepper.
• Fill cups to slightly overflowing with crab mixture.
• Garnish each with a tomato slice and a few strands of lemon zest.

CRAB RANGOON CUPS

Steps:

• Preheat oven to 350 degrees.
• Mix first four ingredients together. Set aside.
• Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin.
• Place a heaping teaspoon of crab mixture in each cup.
• Bake 12-15 minutes.
• Remove from oven and top each with 1/2 teaspoon duck sauce.