Mini Crab Points Food

MINI CRAB POINTS

Steps:

• In medium bowl, mix mayonnaise and garlic. Stir in crabmeat, celery, bell pepper, onions and seafood seasoning.
• Top toasted bread with crab mixture. Cut diagonally into quarters. Sprinkle with parsley.

MINI CRAB CAKES

Steps:

• Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

MINI CRAB CROISSANTS

Steps:

• Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate.

CRAB-STUFFED MINI PUFFS

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.

MARYLAND MINI CRAB SHELLS

Steps:

• In a small bowl, combine mayonnaise, egg, lemon juice, Old Bay seasoning and salt. Mix well.
• Add crabmeat, onions, pimento and celery. Mix lightly.
• Spoon 1 rounded teaspoon of filling into each mini phyllo shell.
• Bake in preheated 350º F oven for 20-25 minutes.
• Serve warm.

MINI CRAB QUICHE APPETIZERS

Steps:

• Pre-heat oven to 375 degrees.
• Separate each biscuits into 5 equal pieces.
• Press onto the bottom, and up the sides of 24 ungreased miniature muffin cups.
• Fill each cup with 2 tsp crab and one tsp Swiss cheese.
• In a small bowl, combine the egg, milk, dill weed and salt. Spoon about 1 1/2 teaspoons into each cup.
• Bake for about15-20 minutes, or until edges are golden brown.
• Let stand for about 5 minutes before removing from pan. Serve warm.
• Note: the computer and I fought over the tube of refridgerated buttermilk biscuits. The recipe states 1 (16.3 oz) tube of large buttermilk biscuits.

MINI CRAB POINTS

Steps:

• In a bowl, mix mayonnaise and garlic; stir in crabmeat, celery, bell pepper, onions, and seafood seasoning; taste and adjust with additional seafood seasoning, salt, and pepper, if needed.
• Top toasted bread with crab mixture; cut diagonally into quarters.
• Sprinkle with parsley; serve.