Crisp Crab Triangles Food

CRAB CRESCENT TRIANGLES

Steps:

• Preheat oven to 375°. In a large bowl, beat cream cheese, mayonnaise and mustard until blended. Stir in cheese, carrot, celery, green onions and garlic. Gently fold in crab., Unroll crescent dough and roll into a 12-1/2x10-in. rectangle. Cut each sheet into twenty 2-1/2-in. squares., Spoon a heaping teaspoonful of cream cheese mixture diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner of dough over filling to the opposite corner, forming a triangle. Pinch seams to seal; press edges with a fork. Place on ungreased baking sheets. Bake until golden brown, 8-10 minutes.

CRAB TRIANGLES

Steps:

• Soften butter and cheese.
• Mix with other ingredients.
• Spread on muffin halves.
• Place on plate and freeze.
• When frozen transfer to zip-lock type bag, and keep in freezer.
• When ready to serve, cut into 4 or 6 triangles from each muffin half, depending on how many people you have.
• Bake at 350 degrees until lightly brown, about 10 minutes.

CRAB TRIANGLES

Steps:

• In a medium bowl, combine crab, cheese spread, butter, mayonnaise, garlic powder, and salt.
• Broil 4-6 inches from the heat for 2 minutes, or until golden brown.
• Cut each muffin into quarters.

RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES

Steps:

• Preheat oven to 400 degrees F.
• Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
• Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
• Serve hummus with toasted pita triangles arranged alongside.

CRAB TRIANGLES

Steps:

• In a bowl, combine crab, cheese spread, butter, mayonnaise, garlic powder and salt. Spread over muffins. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut each muffin into quarters.

TRI-BERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
• In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
• For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

CRUNCHY CRAB PARCELS (WITH FREEZING DIRECTIONS)

Steps:

• Boil the potato for 15 minutes until soft.
• Meanwhile, place 1 ounce of the butter and all of the cream in a heavy-based pan and bring to the boil.
• Slice the green onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1 to 2 minutes to soften.
• Pass the cooked potato through a ricer or sieve to a really fine mash and then add to the pan and mix everything together. Set aside to cool.
• Add the crabmeat and sliced green bits of the onion to the potato mixture and stir together.
• Melt the remaining butter.
• Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out.
• Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
• Cut the filo sheets into 3 long strips. Then cut each strip in half across the middle.
• Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip.
• Fold the filo over to make a triangle, then fold again, rolling up the strip.
• When the mixture is enclosed and you have neat triangle shape, place on a baking tray and brush with more butter.
• Heat oven to 400 degrees and cook the rolls for 15 to 20 minutes until golden and crisp.
• To serve, pile the parcels up on a plate or bowl. Then scatter over the extra sliced green onion, if you like.
• FREEZING DIRECTIONS: These can be frozen if using fresh crab. Freeze at the point before cooking. They can be frozen for up to a month.

CRAB SALAD WITH WONTON CRISPS AND LIME

Steps:

• Make wonton crisps:
• Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
• Make crab salad:
• Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
• Add crab, celery, and scallions to dressing and toss gently to combine.
• Serve crab salad in glasses topped with wonton crisps.

CRAB TRIANGLES

Steps:

• Soften butter to room temperature while preheating oven to 350 degrees F. Mix the cheese spread into the butter and stir in mayonnaise. Add garlic powder and stir unti all is completely blended - no lumps. Gently stir in crabmeat.
• Slice the muffins in half and divide the crab mixture on the 12 halves. Cut each half into quarters and place them on baking sheet.
• Bake in the oven until the cheese is bubbly and the edges are brown. Serve at once.

CAYENNE-SPIKED CRAB CAKES

Steps:

• Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.
• Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)
• Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes. Transfer crab cakes to plates. Serve crab cakes immediately with lemon wedges.

CRAB CRESCENTS

Steps:

• Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

CRAB TRIANGLES

Steps:

• Blend all ingredients, spread on muffins and cut in fourths Bake at 350 deg for 10-15 min; broil to brown at end