Creole Crab Tini Food

CREOLE CRAB BURGER

Steps:

• Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablespoon each Creole mustard, lemon juice and honey; season with cayenne and salt. Fry your favorite crab cakes. Serve on rolls with the Creole slaw.

CREOLE CRAB-TINI

Steps:

• Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary.
• Toss the greens with Herb Dressing.
• Place spring greens in a Martini glass.
• Place a mound of the crabmeat on top of the tossed salad.
• Garnish with grape tomatoes and a twist of lemon on the rim of the glass.

CREOLE CRAB AND CORN CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
• Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
• Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
• Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
• Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
• Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
• Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

HOT CREOLE CRAB DIP

Steps:

• Combine all ingredients and bake at 350 degrees for 20 minutes.
• Serve with hot Crusty Rustic bread or crackers.
• Enjoy!

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

CREOLE CRAB MINI CUPCAKES

Steps:

• To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
• Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
• In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
• Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
• In a large bowl, whisk together egg, milk and sour cream.
• When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
• Stir in vegatables and all melted butter from the pan, do not overmix.
• Fold in crabmeat just until evenly distributed.
• Spoon heaping tablespoon batter into each muffin cup.
• You should fill 20 cups.
• Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
• Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
• Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
• Bring to room temp or warm for a minute or so in oven before frosting.
• To make frosting:
• In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
• Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.

CREOLE CRAB CAKES

Steps:

• Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
• Coat with flour or breadcrumbs. Chill at least 1 hour.
• Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.