CURRIED CRAB SPREAD
At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. -Jennifer Phillips, Goffstown, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CURRIED CRAB
Steps:
- In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
- In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
- Yield: about 1 cup
CURRIED CRAB SALAD LETTUCE CUPS
These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 12 lettuce cups
Number Of Ingredients 10
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.
CURRIED CRAB ASPARAGUS CHEESY TOFU DIP
You just can't stop eating this! Think of it as crab-artichoke dip, but with asparagus in place. The asparagus adds texture and color where artichokes get mushy and lost in the dip. I could eat the entire recipe as a meal. It may not make much, but it's worth it! Leftovers can be reheated the same way. RSC4
Provided by nomnom
Categories Spreads
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and diced garlic.
- When colored, add 1/8 tsp curry powder.
- Saute to incorporate.
- Add asparagus, crab meat, and 1/8 tsp more curry.
- Saute to mix.
- Dump into a mixing bowl and let cool a bit.
- Meanwhile, preheat oven to 350*F.
- Blend tofu and 1/4 tsp curry until creamy and mixed.
- Add to veggie mixture and mix.
- Add mozzarella cheese and mix.
- Spread evenly in a small baking dish.
- Sprinkle with cayenne, parm (if using), and breadcrumbs (if using).
- Bake, uncovered, for 20 minutes.
- Serve with pita chips, veggies, or as a bread spread.
Nutrition Facts : Calories 221.2, Fat 4.9, SaturatedFat 0.8, Cholesterol 25.2, Sodium 1074.5, Carbohydrate 20.7, Fiber 2.1, Sugar 3.1, Protein 25.4
CURRIED CRAB PIZZA
"I've been making this appealing appetizer pizza for years, and it's still goes over big at family get-togethers and potlucks," says Ann Stanton of Treasure Island, Florida. "I often make three or four at once and keep them in the freezer to serve unexpected company."
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8-10 slices.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the mayonnaise and curry. Spread over crust. Sprinkle with crab and cheeses. Place on a pizza pan or baking sheet. Bake at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts : Calories 267 calories, Fat 19g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
CURRIED CRAB DIP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
- Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
- Drain currants, and reserve the liquid.
- Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
- Bake in the preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g
CURRY CRAB TOAST
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
- Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
- Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 24 g, Cholesterol 32.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14 g, SaturatedFat 4.3 g, Sodium 370.5 mg, Sugar 1.6 g
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