Crab Ceviche With Blueberries And Popcorn Recipes

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CRAB CEVICHE APPETIZER



Crab Ceviche Appetizer image

Make and share this Crab Ceviche Appetizer recipe from Food.com.

Provided by aronsinvest

Categories     Crab

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

16 ounces crabmeat or 16 ounces imitation crabmeat
1 1/2 cups cilantro, chopped (remove stems)
1/2 white onion, chopped
2 tomatoes, diced
1 seedless cucumber
3 limes
3 finely chopped serrano peppers (optional)
1 tablespoon ketchup
1/2 cup Clamato juice

Steps:

  • In a large bowl blend crab meat without breaking it up too much.
  • Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
  • Add salt.
  • Combine the ketchup, clamato and the juice of the third lime.
  • Add more salt if necessary.
  • Serve with Mexican corn chip or crackers.
  • I serve in a margarita glass with a wedge of lime on top.
  • Note: You can use V8 juice instead of Clamato if you want.

Nutrition Facts : Calories 105.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 31.7, Sodium 738.3, Carbohydrate 10.8, Fiber 2, Sugar 4.1, Protein 15.1

CRAB CEVICHE



Crab Ceviche image

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Provided by LOUISGUCCI

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g

CRAB CEVICHE WITH BLUEBERRIES AND POPCORN



Crab Ceviche with Blueberries and Popcorn image

Provided by Sam Talbot

Categories     Appetizer     Quick & Easy     Low/No Sugar     Lunch     Blueberry     Crab     Summer     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6-8

Number Of Ingredients 13

1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped garlic
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons agave nectar
3/4 cup yuzu juice
Grated zest and juice of 4 lemons
3 tablespoons olive oil
1 pound fresh jumbo lump crabmeat
1 pint blueberries
1 cup plain popcorn

Steps:

  • In a medium bowl, whisk together the salt, pepper, ginger, garlic, cinnamon, cumin, agave nectar, yuzu juice, lemon zest and juice, and the oil. Using a rubber spatula, carefully fold in the crab and blueberries.
  • To serve, spoon the ceviche into bowls and garnish with a handful of popcorn per serving.

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