AnnW
06-30-2007, 09:21 AM
mushrooms from last course can go either way
Cheesy Crab Tarts Recipe #219832
I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.
by Peggisue
12-15 servings 32 tarts
40 min 20 min prep
32 wonton wrappers
1 (8 ounce) package cream cheese, softened, I used light with success
1 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 large egg, slightly beaten
1 tablespoon Dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1 (8 ounce) container lump crabmeat, shell pieces removed. See above note
1/4 cup green onions, minced
1/4 cup red bell peppers, minced
Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.
Oven Baked Crab Cakes Recipe #27564
These are great for an appetizer or as a main course.
by Aroostook
10 servings
35 min 20 min prep
2 1/2 cups finely crushed corn flakes
1/4 cup mayonnaise
1 tablespoon spicy Dijon mustard
1 teaspoon Old Bay Seasoning
1/8 teaspoon cayenne pepper
1 egg yolk
1 lb fresh crabmeat
2 tablespoons soft butter
Spread crushed cornflakes in a shallow baking pan.
Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
Add crab meat.
S& p to taste.
Divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
Turn cakes over in crushed corn flakes until covered.
Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
Chill 2-4 hours.
Preheat oven to 400 degrees F.
Transfer crab cakes to a large greased baking sheet.
Put about 1/2 teaspoon butter on each crab cake.
Bake around 15 minutes.
Cakes should be golden brown.
Shrimp Campeche
pico de gallo, avocado in a mini phyllo tart topped with shrimp
__________________
Cheesy Crab Tarts Recipe #219832
I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.
by Peggisue
12-15 servings 32 tarts
40 min 20 min prep
32 wonton wrappers
1 (8 ounce) package cream cheese, softened, I used light with success
1 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 large egg, slightly beaten
1 tablespoon Dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1 (8 ounce) container lump crabmeat, shell pieces removed. See above note
1/4 cup green onions, minced
1/4 cup red bell peppers, minced
Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.
Oven Baked Crab Cakes Recipe #27564
These are great for an appetizer or as a main course.
by Aroostook
10 servings
35 min 20 min prep
2 1/2 cups finely crushed corn flakes
1/4 cup mayonnaise
1 tablespoon spicy Dijon mustard
1 teaspoon Old Bay Seasoning
1/8 teaspoon cayenne pepper
1 egg yolk
1 lb fresh crabmeat
2 tablespoons soft butter
Spread crushed cornflakes in a shallow baking pan.
Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
Add crab meat.
S& p to taste.
Divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
Turn cakes over in crushed corn flakes until covered.
Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
Chill 2-4 hours.
Preheat oven to 400 degrees F.
Transfer crab cakes to a large greased baking sheet.
Put about 1/2 teaspoon butter on each crab cake.
Bake around 15 minutes.
Cakes should be golden brown.
Shrimp Campeche
pico de gallo, avocado in a mini phyllo tart topped with shrimp
__________________