Crab Delight Croissants Plus A How To Video Recipes

CRAB SALAD CROISSANTS

Steps:

• In a small bowl, combine the first nine ingredients. Serve on lettuce-lined croissants.

MINI CRAB CROISSANTS

Steps:

• Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate.

EASY CRAB CRESCENT LOAF

Steps:

• Preheat oven to 375 degrees F.
• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations.
• In a small mixing bowl, beat the cream cheese, onion and dill until blended.
• Spread mixture lengthwise over half of the dough to within 1/2 inches of edges. Top with crab.
• Fold dough over filling; pinch seam to seal.
• Brush the top with egg yolk.
• Bake at 375 d for 18-22 minutes or until golden brown.
• Cut into slices to serve.

CRAB AND CREAM CHEESE CROISSANTS

Steps:

• 1. Preheat oven according to the croissant package. Seed and dice the jalepeno. Open and drain cans of crab or shrimp. (tuna and salmon might work well also)
• 2. In a mixing bowl combine all the ingredients, mixing well. You can make a little go a long way if when you open the croissants you cut them in half. This is where the as many as you like for servings comes in. :-}
• 3. Fill the croissants and roll. Place them on a baking sheet and bake according to package directions. I hope these are as successful for you as they have been for me.

CRAB DELIGHT CROISSANTS... PLUS A HOW TO VIDEO

Steps:

• See a video of how to make this recipe at: http://youtu.be/0RLdKbk10t0
• Combine the old bay, black pepper, worcestershire, lemon juice, vinegar, sugar, and softened cream cheese in a large working bowl. Blend until completely smooth.
• Chef's Note: Taste and salt once or twice. It should have a slightly salty tang to it.
• Pick over the crabmeat to find any leftover pieces of shell; but be ginger, and try not to work so hard that you break up the crab. It should stay as clumpy as possible.
• Carefully, and I mean very carefully fold the crabmeat, into the cream cheese mixture.
• Chef's Note: This is where having very soft cream cheese will help. If it's too cool it will begin to stiffen and make it difficult to incorporate the crabmeat without it breaking into little tiny pieces. I hate it when that happens.
• That's it for the crabmeat part... the next part is in deciding how you want to serve it.
• CRABMEAT CROISSANTS (about 8 medium croissants)
• Cut a nice fresh croissant in half, and brush some butter on the cut side of the bottom half. Reserve the top half for later.
• Lay the buttered side in a skillet set over medium-high heat, and allow to cook until the buttered side is well toasted.
• Chef's Note: I use a spatula and press to slightly flatten the croissant as it toasts in the pan.
• Carefully spread a nice thick layer of the crabmeat spread on the toasted croissant bottom, and top off with a nice sprinkling of the cheese.
• Chef's Note: At this point they can be covered and retired to the refrigerator, until needed. You can make this part 12 hours in advance.
• Just before serving, spread some melted butter to the reserved top half of the croissant.
• Set a rack in the second to the highest position and set the oven to broil. Add the croissants on an unlined baking sheet (if you use parchment paper, it will burn), and broil for just about 2 or 3 minutes... the top half should be buttered side up. And, of course, the bottom half should be crabmeat side up. Keep an eye out because it will happen quickly. The cheese should be bubbling and the tops slightly browned.
• Remove immediately from the oven, sprinkle on a little sliced green onion, add the now toasted top half, let rest for about 20 minutes, and then let people dig in... And dig in they will.
• SMALL RED POTATOES (makes about 20 appetizers)
• Boil some small red potatoes in a pot of water, until cooked, about 20 minutes.
• Slice the potatoes in half, and using a melon baller (or whatever you have handy), scoop out the inner flesh, but leave about a 1/4-inch thick wall.
• Put one heaping tablespoon of the crabmeat spread into the cavity of the red potatoes, and then bake and serve as we did for the croissants.
• Chef's Note: It helps to stabilize the potatoes, by using a paring knife, and slicing just a tiny piece off the bottoms of each potato half. This will help them stand up during the baking, and during the presentation. But I promise you, they won't have to stand around for long...
• Enjoy... Keep the faith, and keep cooking.

CRAB CROISSANTS

Steps:

• In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
• Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

CRAB DELIGHTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

CRAB SALAD CROISSANTS

Steps:

• Place a lettuce leaf on each of the four croissants.
• Mix rest of ingredients together in a small bowl then divide among the four sandwiches.
• Eat hearty!