PEPPERONCINI STUFFED WITH CAJUN CRAB MEAT
Provided by CookEatShare Cookbook
Number Of Ingredients 7
Steps:
- Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside. Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add in the crab and continue to mix. Add in the Cajun seasoning, warm sauce and thyme; mix till blended. Place mix into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the minced parsley. COOK'S NOTE: If you do not have a pastry bag, use a large ziploc plastic bag with one corner cut off.
Nutrition Facts : ServingSize 80 g, Calories 268, Fat 26.22 g, TransFat 0.0 g, SaturatedFat 14.64 g, Cholesterol 83 g, Sodium 262 g, Carbohydrate 5.02 g, Fiber 0.7 g, Sugar 3.32 g, Protein 4.74 g
CAJUN CRAB CAKES
Provided by The Hearty Boys
Categories appetizer
Time 40m
Yield 16 small crab cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees F.
- Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
- Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
- Mix all ingredients together and store in an airtight container.
CRAB-STUFFED POBLANO PEPPERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
- In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
- Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.
- Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
CRAB STUFFED PEPPERONCINI
Steps:
- Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside. Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray. Cook's Note: If you don't have a pastry bag, use a large zipping plastic bag with one corner cut off.
STUFFED PEPPERONCINI
If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Provided by VALLY
Categories Appetizers and Snacks Spicy
Time 1h45m
Yield 36
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
- In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
- In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
- Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.9 g, Cholesterol 10.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 384.8 mg, Sugar 0.2 g
More about "pepperoncini stuffed with cajun crab meat food"
PEPPERONCINI STUFFED WITH CAJUN CRAB | LIVING LOCAL IN …
From livinlocal.wordpress.com
推定読み取り時間 2 分
STUFFED JALAPEñO OR BANANA PEPPERS WITH CRABMEAT
From realcajunrecipes.com
CAJUN CRAB STUFFED PEPPERONCINI | RECIPE | PEPPERONCINI ...
From pinterest.com
CAJUN CRAB STUFFED PEPPERONCINI RECIPE
From recipeofhealth.com
CAJUN CRAB STUFFED PEPPERONCINI | RECIPE | CRAB CAKES ...
From pinterest.com
HOW TO MAKE PEPPERONCINI - RECIPES - COOKS.COM
From cooks.com
CAJUN CRAB STUFFED PEPPERONCINI - COPY ME THAT
From copymethat.com
CAJUN CRAB STUFFED PEPPERONCINI – RECIPES NETWORK
From recipenet.org
CAJUN SEAFOOD STUFFED PEPPERS - TONY CHACHERE'S
From tonychachere.com
PEPPERONCINI STUFFED WITH CAJUN CRAB MEAT - RECIPE - COOKS.COM
From cooks.com
CAJUN CRAB STUFFED PEPPERONCINI - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
STUFFED CRAB | RICH AND SUCCULENT CAJUN STYLE STUFFED CRAB
From realcajuncooking.com
CAJUN STUFFED PLANTAINS RECIPE | THE KITCHN
From thekitchn.com
CAJUN CRAB STUFFED PEPPERONCINI | RECIPE | PARTY FOOD ...
From pinterest.com
CANNED PEPPERONCINI - RECIPES - COOKS.COM
From cooks.com
CAJUN CRAB STUFFED JALAPENOS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SPICY CRAB BUCATINI - COOKED BY JULIE
From cookedbyjulie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love