Curry Crab Appetizers Food

CRAB CURRY

Steps:

• Melt butter in skillet. Add soup and blend until melted.
• Stir in dry onions and sour cream, blend well. Add curry powder and meat.
• Heat about 5 minutes or until seafood is heated completely. Add salt and pepper, if desired.
• Serve over Saffron rice.

CURRY CRAB

Steps:

• To prep the crabs, check out our Scallion Ginger Cantonese Crab recipe for very detailed instructions. They should be as fresh as possible! After the crabs are prepared, pat them dry and dredge them with flour. Set aside.
• In most restaurants, crabs are almost always deep fried first, so they are cooked quickly and the juices get sealed in. But since we're doing this at home, we don't have to get out the deep fryer. The way to do it is to sear the crabs on all sides to get the same effect. Heat the wok over high heat and add 3 tablespoons of oil. Sear the crabs, paying special attention to the open dredged areas in order to seal in the juices. Turn the heat to medium and fry until they've turned red-orange. This process should take about 5 minutes and the crab should be about 80% done. Set them aside.
• There should be a tablespoon or more oil left in the wok and if not, add more until you have at least 1 ½ tablespoons. Add the ginger. Caramelize for 1-2 minutes on low heat, and then add the garlic, shallots, and the white portions of the scallion. Cook until softened.
• Turn heat to medium high and add the curry, turmeric, salt, sugar, water and wine, and stir until mixed well. Toss in the crab until coated and cover the wok. Cook for about 1 minute and stir and toss the crab until the liquid is reduced. Garnish with the green portion of the scallions and serve!

13 BEST CRAB APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a crab appetizer in 30 minutes or less!

CURRY CRAB APPETIZERS

Steps:

• Use fresh crab if possible.
• If not, canned or frozen crab meat is acceptable, but not as good.
• Place crab in bowl, add onion, green pepper, and lemon juice; gently mix, trying not to break up the crab pieces.
• At this point, begin adding mayo to obtain the texture you seek- it should hold together, but not be mushy.
• The mayo should just serve as a binder.
• Then begin to add curry powder to taste; we like it very spicy, so I use about 2 Tblspn curry per pound of crab meat.
• Start small, taste& add more if you want it hot& spicy.

CARIBBEAN CURRY CRAB

Steps:

• Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
• Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
• Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.

CRAB ON A MUFFIN APPETIZERS

Steps:

• Melt butter in skillet.
• Add Old English cheese until all is melted.
• Remove from heat, add mayonnaise, parsley and Old Bay.
• Gently fold in crab meat.
• Cut muffins in half.
• LIGHTLY toast muffins (just until they start to toast).
• Cut the muffins into 1/4ths, for appetizers.
• Spread the crab/cheese mixture onto each 1/4th.
• You may freeze at this point.
• To cook, bake at 350°, for 20 minutes, till bubbly.
• For luncheon, spread the mixture on the muffin half and cook as directed.

CURRIED CRAB AND SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
• Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

TOASTY CRAB APPETIZERS

Steps:

• Remove cartilage from cooked crabmeat.
• Combine mayonnaise, mustard, lemon juice and crabmeat.
• Toast bread, then cut off the crusts.
• Spread crabmeat mixture on each slice of toast.
• Combine cheese and crumbs.
• Sprinkle cheese mixture on top of crabmeat.
• Cut slices into 6 pieces, each.
• Place on a broiler pan 3" from heat.
• Broil for 2 minutes until brown.

CRAB APPETIZERS

Steps:

• Separate biscuits.
• Divide each biscuit into 3 parts.
• You will end up with 30 pieces.
• Place on a cookie sheet and bake 8-10 minutes.
• Spread generously with cream cheese.
• Sprinkle with seasoning salt.
• Top with crab meat.
• Top with grated cheeses.
• Sprinkle with dill.
• Bake or broil until cheese is melted.