PrintDo you have a good crab canape recipe?
I want to serve crab canapes on Christmas Eve. I was thinking of tiny puff pastries filled with warm, creamy crab filling - something light and sort of on the elegant side. I've read several recipes but nothing is "it." Help!
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7 Comments:
Something like the below URL just can't be beat... and canape vs wonton? Everyone in the States (assuming you're posting from there) knows what a wonton is, these days. Outside the States, 158 out of 173 countries have known for years!
TikiPundit at 9:36PM on 12/19/07
One of my favorite is to take wonton wrappers in small muffin tins, bake 400o 5-10 minutes untill crisp, ( brush with oil first),later at time of serving then take a crab leg, or claw shelled a wedge of avocado, very thin lime piece and a dash of cocktail sauce or salsa, add a garnish, usually I use cilantro, every one likes them and they are fast and easy to serve and eat...could use those baby tortillas they now make and make them flat instead of cups like baby quesadillas. If wontons are too drull, just make baby cream puffs stuff with crab filling with whipped cream cheese thinned with lemon juice, and minced parsley and green onion, if you have great fresh crab it needs very little but a dash of paprika!~
Nourishment at 5:34AM on 12/20/07
Fantastic idea. Easy AND delicious. Thank you!
Stephanie at 11:08AM on 12/20/07
Here is another one: Crab Canapes.
Happy Holidays!
Hillary
Chew on That
Chew on That at 12:14PM on 12/20/07
My favorite crab appetizers are mini crabcakes, or else crab puffs:
You know those old Bisquick/sausage/cheese balls you fry? Try it with crabmeat, minced scallions, and parmesan instead. Absolutely delicious, and they freeze great.
I know, Bisquick! But it so easy and an infrequent treat, I just have never bothered to work up a from scratch alternative. Although, I wonder how a fritter recipe would work (and freeze/reheat)....I think that might be on the experiment list next...
Cary at 12:47PM on 12/20/07
I tried to find my recipe for this, but it seems purged. Anyway, gently combine some fresh jonah crab leg meat with squeezes of lemon, lime and orange, minced jalapeno skin, minced ripe papaya, minced cilantro, microplaned ginger, salt and a touch of mirin. Warm a small amount of coconut milk separately, whisk in a touch of butter to thicken it and gently warm crab mixture in this. Serve in the puffs.
zapatista at 4:10PM on 12/20/07
Oh, Zapa! Yum.............I can't wait to try your recipe.
Stephanie at 12:00PM on 12/21/07