Oriental Crab Spread Food

CRAB RANGOON DIP

Steps:

• In Small Batter Bowl, combine cream cheese and garlic pressed with Garlic Press using Small Mix 'N Scraper®. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of Mini-Baker.Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat using Food Chopper; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.Meanwhile, thinly slice green onion using Santoku Knife. Sprinkle dip with green onion and almonds. Serve dip warm with Crispy Wonton Chips, if desired.

ASIAN CRAB

Steps:

• In a large wok, heat canola oil over medium-high heat.
• Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
• Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
• Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
• Remove to plate and garnish with sesame seeds and green onions.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

CRAB SPREAD

Steps:

• Whip cream cheese with mixer.
• Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
• Spread evenly on a serving platter.
• Spread 1/2 bottle chili sauce over the cream cheese mixture.
• Flake drained crabmeat over the top.
• Sprinkle with dried parley flakes.
• Serve with Frito scoops or with crackers as a spread.

ORIENTAL CRAB SPREAD

Steps:

• Combine all ingredients and mix well.
• Chill 1 hour.
• Serve as a spread for crackers or melba toast, or stuff into celery.

JAMAICAN CRAB SPREAD

Steps:

• Place crab meat in a mixing bowl and set aside.
• In another bowl or food processor, blend cream cheese, sour cream, lemon juice, horseradish, minced onion, pickapeppa sauce, chili sauce and paprika until smooth and creamy.
• Add cheese mixture to crab and mix well.
• Refrigerate for several hours and serve chilled with crackers, if desired.

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CHINESE BUFFET STYLE CRAB

Steps:

• Preheat oven to 350 degrees.
• Break crab into smallish bite-size chunks into a bowl.
• Stir in mayonnaise to coat.
• Bake for about 10 to 15 minutes until bubbly, but not brown.
• Enjoy!

CRAB SPREAD II

Steps:

• In a large bowl, mix together cream cheese, sour cream, crab meat, lemon juice and garlic salt. Cover and chill in the refrigerator for at least 2 hours before serving.