Fabulous Spicy Crab Canapes Dip Food

SPICY CRAB DIP

Spicy Crab Dip image

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it's served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year - and you can certainly make this with freshly steamed and picked meat if you'd like - canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

Provided by Vallery Lomas

Categories snack, dips and spreads, appetizer

Time 45m

Yield 4 to 6 servings (3 cups)

Number Of Ingredients 18

Ingredients

1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 shallot, minced
2 tablespoons minced chives, plus more for garnish
2 garlic cloves, minced
2 1/2 teaspoons lemon juice (from 1 lemon)
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon mustard powder
1 1/2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons grated Parmesan
8 ounces lump crabmeat, drained and picked through for shells
Black pepper
5 butter crackers, finely ground, plus more for serving
Ground cayenne, for serving
Hot sauce, for serving
Sliced toasted baguette, for serving
Celery sticks and carrots, for serving

Steps:

Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

CRAB, LIME & CHILLI TOASTS

Crab, lime & chilli toasts image

A simple, stylish canapé that takes just minutes to prepare

Provided by Jennifer Joyce

Categories Canapes, Dinner

Time 15m

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 small baguette , cut into 12 slices
2 tbsp olive oil
140g white crabmeat
1 red chilli , deseeded and finely chopped
1 tbsp coriander , chopped
zest and juice 1 lime

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.

Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium

HOT CRAB CANAPES

Hot Crab Canapes image

A great Southern appetizer that couldn't be easier. Instead of the Rye bread, you could use toast rounds, triangles, or even hollowed mushrooms - whatever you like.

Provided by KissKiss

Categories Spreads

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

7 1/2 ounces crabmeat, drained and picked free of shell fragments (please don't use the fake stuff)
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
rye cocktail bread (one sleeve of the mini slices)

Steps:

Mix all ingredients together and spread on the Rye mini-slices.
Place under a broiler until hot and bubby.

Nutrition Facts : Calories 106.5, Fat 6.8, SaturatedFat 1.8, Cholesterol 20.5, Sodium 422.1, Carbohydrate 3.8, Sugar 1, Protein 7.4

CRAB MEAT CANAPES

crab meat canapes image

Make and share this crab meat canapes recipe from Food.com.

Provided by chia2160

Categories Crab

Time 20m

Yield 48 appetizers

Number Of Ingredients 6

Ingredients

12 slices white bread, toasted
1 cup lump crabmeat
2/3 cup mayonnaise
2/3 cup parmesan cheese
1 teaspoon fresh lemon juice
4 scallions, sliced

Steps:

preheat oven to 400,.
remove crusts, cut into triangles,toast bread on both sides, remove from oven mix remaining ingredients, top each toast with mixture.
lower oven to 375, add toasts to cookie sheet, bake 10 minutes.

Nutrition Facts : Calories 35.9, Fat 1.7, SaturatedFat 0.5, Cholesterol 2.1, Sodium 87.4, Carbohydrate 4.1, Fiber 0.2, Sugar 0.5, Protein 1.1

CRAB-MEAT PARMESAN CANAPES

Crab-Meat Parmesan Canapes image

Categories Appetizer Cocktail Party Quick & Easy Parmesan Crab Gourmet

Yield Makes 48 canapés

Number Of Ingredients 6

Ingredients

12 slices homemade-type white bread, crusts discarded and bread cut into 4 triangles
1 cup fresh lump crab meat, picked over
2/3 cup mayonnaise
2/3 cup freshly grated Parmesan cheese
4 scallions, chopped fine
1 teaspoon fresh lemon juice, or to taste

Steps:

Preheat oven to 400°F.
Toast bread on a baking sheet in oven until golden, about 5 minutes. In a bowl stir together remaining ingredients with salt and pepper to taste. Toasts and crab-meat mixture may be made 1 day in advance.
Reduce oven to 375°F. Spread crab-meat mixture on toasts and arrange on baking sheet. Canapés may be assembled 30 minutes in advance. Bake canapés in middle of oven until puffed, about 10 minutes.

BARB'S CRAB CANAPES

Barb's Crab Canapes image

Easy, delicious finger food snack perfect for parties, and can easily be a delicious spread for crackers as well.

Provided by Nat Da Brat

Categories Lunch/Snacks

Time 10m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) can crabmeat
1 (8 ounce) package cream cheese
2 tablespoons mayonnaise
2 -3 radishes (chopped fine)
3 tablespoons onions (chopped fine)
1/2 an apple (chopped fine)
1/2 lemon (juice of)
salt & pepper
1 bag of mini pita bread (3 inch round)
1 cup alfafa mixed sprouts (or sprout of choice)

Steps:

Combine first 8 ingredients.
Best to refrigerate for a bit for flavors to meld.
Cut mini pitas in half.
Spoon a tsp of mixture into each pita pocket. (Or serve on crackers).
Top with Alafa sprouts so that the sprouts "stick out" and look like "hair". Serve and enjoy.

Nutrition Facts : Calories 49.5, Fat 3.8, SaturatedFat 2.1, Cholesterol 14.7, Sodium 116.2, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 2.6