Creamed Crab On Toast Food

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CREAMED PEAS ON TOAST

Steps:

• On stove in small pot melt butter and add flour slowly to thicken it.
• When it is almost like a paste add the milk and stir.
• Continue stirring on low heat until the mixture thickens.
• Add the drained can of peas and stir for a few more minutes.
• Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
• Use a knife and fork to slice and eat your meal and enjoy.

HOT CRAB ON TOAST

Steps:

• Rinse and drain the crab.
• In a small bowl, beat egg with sherry.
• Melt butter in a medium saucepan. Stir in flour, shallot, paprika and salt.
• Cook, stirring constantly, 1 minute. Slowly whisk in cream and bring to a boil, whisking constantly until smooth.
• Add crab and cook 30-60 seconds to heat through.
• Remove from heat and whisk in egg mixture. Spoon crab over toast and garnish with parsley.

CRAB TOAST

Steps:

• Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside., In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat., In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells., Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.

CRAB WITH DILL ON CAYENNE TOASTS

Steps:

• Make toasts:
• Preheat oven to 350°F.
• Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
• Make crab:
• Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
• Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.

CREAMED BEEF ON TOAST

Steps:

• Brown ground beef in a medium sized skillet. Drain off fat.
• In a medium sized sauce pan or pot melt the stick of butter. Add the flour and cook over medium/medium-low heat to make a thick paste or rue. Keep stirring till it is a smooth consistency. Takes just a few minutes or so.
• Add the milk and stir till thickens to the consistency of cooked pudding. When this mixture cools down it thickens even more, so don't overcook or it will be too thick!
• Add in the ground beef and stir till incorporated well.
• Toast your bread. Serve with ground beef mixture on top of the toast. Salt and pepper to taste.

CREAMED CRAB ON ENGLISH MUFFINS

Steps:

• Place crabmeat in a steamer basket over boiling water.
• Cover saucepan and steam 3-4 minutes.
• Remove crab from steamer and set aside.
• Melt butter in a heavy saucepan over medium heat.
• Sauté celery and onion about 8 minutes or until translucent.
• Add mushrooms and sauté another 6 minutes.
• Now, add garlic and saute another 30 seconds.
• Stir in flour and simmer about 5 minutes or until flour turns light brown.
• Combine next 5 ingredients(starting with clam juice through red pepper flakes) in a jar with a tight-fitting lid.
• Shake vigorously.
• Add to celery mushroom mixture and simmer about 4 minutes, stirring frequently until sauce boils and begins to thicken.
• Reduce heat to low and simmer another 2 minutes.
• Add crab, sherry, white wine, peas, pimentos and Worcestershire sauce.
• Season with salt and pepper to taste.
• Simmer over low heat until hot.
• Serve creamed crab over toasted English muffins, sprinkled with parsley and paprika.
• Serve with a Chenin Blanc, Beaujolais, or Fume Blanc, and a salad of greens and a nice tropical fruit cup.

CRAB TOAST

Steps:

• In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
• Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
• For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
• Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.

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.