Karens Life Of The Party Crab Pate Food

CRAB PATE

Steps:

• Open the cans of crab meat and squeeze out the liquid.
• Place the onion and garlic in a food processor and process until smooth.
• Add the crab meat and process until thoroughly mixed
• Add the Worcestershire sauce and hot sauce and process until absorbed.
• Add the cream cheese and process until smooth.
• Scrape down the sides of the food processor and whir for about 30 seconds.
• Serve with crackers.

EASY CRAB PATE

Steps:

• Put the crabmeat, celery and red pepper in a bowl.
• Add the Dijon mustard, lemon, a good pinch of salt and a grinding of black pepper.
• Stir lightly together.
• Add the mayonnaise, a bit at a time, just until the mixture clings together nicely.
• Taste for seasoning.
• Serve as desired as a paté, in canapés, salads and sandwiches garnished with a bit of parsley or paprika if liked.

KAREN'S LIFE-OF- THE- PARTY CRAB PATE`

Steps:

• Place the crab meat into a large bowl a little at a time carefully looking for pieces of shell. Mix the remaining ingredients (except the topping) together well. You may find that kneading the ingredients will help to gain the smooth consistency needed to form nicely into a ball. Shape and mold into a ball. Place ball on a plate and place in the refrigerator with a loose cover until topping is finished. Topping: Over medium heat, mix butter, milk and gelatin together in double boiler. Continue to wisk until mixture is thickened. (be sure to place gelatin in with milk and butter while still cold. Otherwise, gelatin will not mix well). Set pan aside to cool for 5 minutes. Take plate of crab pate` ball out of the refrigerator. Spoon topping over crab pate` ball. The topping will set up once it comes in contact with the crab. You may not want to use all of the topping, only enough to provide a smooth textured covering. Let set 10 minutes. Cover with plastic wrap and place in refrigerator for several hours. I usually prepare the night before I am going to serve it and let it chill all day. Serve with a cheese knife on your favorite crackers. Enjoy!

PARTY CRAB PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.

POTTED CRAB

Steps:

• Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
• Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.