Crab Cups

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I know that I said that I would get back to doing this now that my life has settled down again, but for some reason, I just haven’t. Well, I am going to say it again and hope it sticks this time.  I recently made a crab appetizer that I have done a few times now with the help of Jenn.  It was really her idea about a year ago to make these for a dinner party, but we ate them without taking pictures, so there’s no record of that.  Coincidentally, I also made them for a dinner party this go around and took pics for good measure.  Now, they aren’t the greatest pictures (and there is no plating) as I was running late to the party (fashionably late of course). We originally got the recipe from here.  And each time, I tweaked it a little to fit my needs better.  They are definitely easy to make and so far, both dinner parties enjoyed them a lot.  My colleague actually just asked me for the recipe.

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Ingredients:

  • 1 pkg of flour tortillas, cut into drinking glass rim-sized circles
  • 1 8oz pkg soft cream cheese
  • 2 (6 ounce) can crab meat, drained (original recipe calls for 1, but c’mon…)
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika

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Directions:

  • *this is where I made some tweaks* The original recipe called for biscuit dough, which I have tried and it just turned out too doughy and took away from the whole dish.  This time I tried little circles of flour tortillas, which turned out to be a lot better
  • Brush the tortilla circles with a little bit of melter butter or olive oil and press into a muffin/cupcake pan
  • Bake the tortillas at 375 degrees for ~10 min or until golden brown and crispy
  • At the same time, mix the cream cheese, crab meat, mayo, parmesan, cheddar cheese, green onion, and Worcestershire sauce in a mixing bowl
  • Place a spoonful of the mixture into each tortilla bowl (still in the muffin pan) and garnish with a dash of paprika
  • Bake at 375 degrees for ~15-18 minutes
  • Take them out and enjoy with some friends/impress some coworkers

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Crab Cakes

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So I made crab cakes a few times awhile back and have been meaning to make it again and post it here. It took a lot longer than I expected to get around to it, but I finally brought myself to do it (mostly because I happened to have most of the ingredients already on hand). I followed the recipe from here, and they turned out pretty good. They aren’t that hard to make and the most challenging thing is probably trying to keep them together when you put them in the frying pan. Other than that, pretty simple.

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Ingredients

  • 1 lb crab meat (I used canned crab b/c I am cheap and lazy)
  • 1/3 cup crushed Ritz crackers
  • 3 green onions, finely chopped
  • 1/2 cup finely chopped bell peppers
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1/2 lemon, juiced
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • Dash cayenne pepper
  • Flour, for dusting

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Directions

  • Mix all the ingredients, besides the flour, in a bowl
  • Form the cakes and dust with flour
  • Add oil to large frying pan/skillet and place on medium heat
  • When the oil is hot, add the cakes (being careful to keep their shape) and cook until brown
  • Serve with sauce

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I made a roasted red pepper sauce using jarred roasted red peppers, mayonnaise, and a dash of salt. I placed the ingredients in a food processor and pulsed a few times until the peppers had blended with the mayo. I placed the cakes on a bed of greens and served with the sauce. The crab cakes turned out well, but were a tad on the salty side. This may be due to using canned crab, but next time I will definitely use a touch less salt.  Hope you enjoy!

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