Best 8 Hot Crab Rounds Recipes
Are you craving a delightful and easy-to-make appetizer that will tantalize your taste buds and leave you wanting more? Look no further than the delectable "Hot Crab Rounds"! These golden brown, crispy on the outside and tender on the inside morsels of crab-infused goodness are the perfect treat to elevate any occasion, from casual get-togethers to sophisticated parties. Get ready to embark on a culinary journey as we delve into the world of Hot Crab Rounds, exploring the finest recipes and providing expert tips to ensure your creations turn out perfectly every time.
Here are our top 8 tried and tested recipes!
CRAB ROUNDS OF LEGEND
Make and share this Crab Rounds of Legend recipe from Food.com.
Provided by Norelllaura1
Categories Crab
Time 15m
Yield 50-55 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine mayonnaise, grated onion, cheddar cheese, Tabasco, curry powder and crabmeat. (This can be made one day in advance).
- Place mixture on bread rounds and broil until golden brown. Serve immediately.
Nutrition Facts : Calories 87.4, Fat 3, SaturatedFat 0.8, Cholesterol 5.1, Sodium 203.3, Carbohydrate 11.9, Fiber 0.6, Sugar 0.4, Protein 3.1
HOT CRAB SPREAD
After my mother and sister described the hot crab sandwiches they had eaten at a San Francisco restaurant, I developed this recipe. It's become a family favorite, especially during vacations to the Oregon coast, where we can catch fresh crabs.
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onions in butter until tender. Add garlic, cook 1 minute longer. Transfer to a 3-qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. , Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers.
Nutrition Facts : Calories 79 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 117mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
HOT CRAB ROUNDS
Toasted crabmeat rounds with melted mozzarella will drive you into feeding frenzy!
Provided by Sara
Categories Canapes and Crostini
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- In a medium bowl, mix together crabmeat, creamy salad dressing, Worcestershire sauce, cocktail sauce, celery and pickle relish.
- Arrange French baguette slices on a medium baking sheet in a single layer. Broil until lightly toasted, 2 to 5 minutes, in the preheated broiler.
- Spread even amounts of the crabmeat mixture on the toasted baguette slices. Top with mozzarella slices.
- Broil in the preheated oven 15 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 28.6 g, Cholesterol 28.3 mg, Fat 5.9 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 2.2 g, Sodium 560.2 mg, Sugar 3.5 g
HOT CRAB HERO
These rich sandwich slices make great appetizers, whether you're entertaining at home or taking a special dish to a carry-in dinner. -Beverly Mix, Missoula, Montana
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 12-14 slices.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. Slice bread horizontally in half; spread cut sides with butter. Top with cheese; spread with crab mixture. , Place on an ungreased baking sheet. Bake 20-25 minutes or until browned. Cut into slices.
Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 234mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
HOT CRAB ROUNDS
Toasted crabmeat rounds with melted mozzarella will drive you into feeding frenzy!
Provided by Sara
Categories Canapes and Crostini
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- In a medium bowl, mix together crabmeat, creamy salad dressing, Worcestershire sauce, cocktail sauce, celery and pickle relish.
- Arrange French baguette slices on a medium baking sheet in a single layer. Broil until lightly toasted, 2 to 5 minutes, in the preheated broiler.
- Spread even amounts of the crabmeat mixture on the toasted baguette slices. Top with mozzarella slices.
- Broil in the preheated oven 15 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 28.6 g, Cholesterol 28.3 mg, Fat 5.9 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 2.2 g, Sodium 560.2 mg, Sugar 3.5 g
HOT CRAB DIP
This classic appetizer recipe for baked creamy crab dip is perfect for entertaining.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, mustard and garlic salt until blended. Fold in crabmeat.
- Spoon mixture into ungreased 11x7-inch (2-quart) glass baking dish; sprinkle evenly with cheese.
- Bake uncovered 35 minutes or until bubbly. Garnish with parsley. Serve with French bread rounds.
Nutrition Facts : Calories 550, Carbohydrate 5 g, Fat 8, Fiber 0 g, Protein 27 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 780 mg
HOT CRAB DIP IN A ROUND LOAF
This is one of my mom's favorite things to take to any kind of party. There is never any left over.
Provided by KennKonn
Categories Spreads
Time 1h15m
Yield 1 Loaft, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and set aside.
- Take round loaf of bread (sour dough) and cut small circle out of top of bread (do not throw it away).
- Cut away the center of the bread to make a hollow space inside (keep insides as well).
- Place crab meat mixture inside bread.
- Put the lid you sliced off back on.
- Bake at 350° for 1 hour and serve hot with remaining bread or extra baguette.
- If extra filling, place in casserole dish and bake beside bread.
Nutrition Facts : Calories 427.3, Fat 34.2, SaturatedFat 15.1, Cholesterol 99.6, Sodium 993.5, Carbohydrate 12.1, Fiber 0.2, Sugar 3.3, Protein 18.7
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
Tips:
- For the best results, use fresh crab meat. If you are using frozen crab meat, be sure to thaw it completely before using.
- Be careful not to overcook the crab cakes. They should be cooked until they are golden brown and opaque in the center.
- Serve the crab cakes hot with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and remoulade.
- If you are making the crab cakes ahead of time, you can store them in the refrigerator for up to 24 hours. When you are ready to serve them, simply reheat them in a preheated oven at 350 degrees Fahrenheit until they are warmed through.
- Crab cakes can also be frozen for up to 2 months. To freeze them, place them on a baking sheet and freeze them for 1 hour. Then, transfer them to a freezer bag and freeze them for up to 2 months. When you are ready to serve them, thaw them overnight in the refrigerator and then reheat them in a preheated oven at 350 degrees Fahrenheit until they are warmed through.
Conclusion:
Crab cakes are delicious and versatile dish that can be enjoyed as an appetizer or main course. They are perfect for a special occasion or a casual get-together. With so many different recipes to choose from, you are sure to find one that you will love. So next time you are looking for a seafood dish to make, give crab cakes a try. You won't be disappointed!
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