Crab Spirals With Lemon Dill Recipes

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CRAB SPIRALS WITH LEMON & DILL



Crab Spirals With Lemon & Dill image

If you can find "Crab Delights" by Clover Leaf, they are delicious. If not, roll loose crab to form a leg. Imitation crab may be used to sub. (Chill time is under cook time).

Provided by Derf2440

Categories     Lunch/Snacks

Time 2h10m

Yield 32 serving(s)

Number Of Ingredients 7

1 (8 ounce) package spreadable light cream cheese
2 tablespoons chopped green onions
1 1/2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon pepper
32 inches spinach tortillas (wraps)
1 (227 g) package clover leaf crab delights imitation crabmeat, leg style (or if not available, about 227g any crab well drained)

Steps:

  • Combine cream cheese, green onion, dill, lemon juice and pepper, mix well.
  • Spread evenly over spinach wrap.
  • Place 2 crab legs, end to end, on each wrap, roll up tightly to enclose crab.
  • Wrap in plastic wrap.
  • Refrigerate 2 hours or overnight.
  • Remove plastic wrap; slice into 1 inch pieces.
  • If using loose crab, be sure it is well drained, dry with paper towel.
  • Place it in wrap to form a leg.

Nutrition Facts : Calories 26, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.8, Sodium 88, Carbohydrate 1, Protein 1.6

PAULA DEEN'S CRAB CAKES WITH LEMON-DILL SAUCE



Paula Deen's Crab Cakes With Lemon-Dill Sauce image

Make and share this Paula Deen's Crab Cakes With Lemon-Dill Sauce recipe from Food.com.

Provided by Juenessa

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell peppers
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
cayenne pepper
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1 lb crabmeat (white or claw crabmeat, picked free of any bits of shell)
2 tablespoons vegetable oil

Steps:

  • To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
  • The sauce will thicken as it chills.
  • To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
  • Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
  • Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
  • Gently fold in the crabmeat.
  • Form the mixture into 8 patties, about 1/2-inch thick.
  • In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
  • Pat this topping onto both sides of the patties.
  • Refrigerate until firm, about 2 hours.
  • Using a skillet, combine the oil and remaining 2 tablespoons of butter.
  • Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
  • These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
  • To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
  • **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

MINI CRAB CAKES WITH LEMON-DILL AIOLI



Mini Crab Cakes With Lemon-Dill Aioli image

I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking.

Provided by MealPrepper

Categories     Crab

Time 30m

Yield 40 serving(s)

Number Of Ingredients 14

3/4 cup mayonnaise
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1 tablespoon fresh dill weed, minced
3 -4 garlic cloves, minced or pressed
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 large brown egg
1/8 teaspoon cayenne
3 cups fresh breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
4 (6 ounce) cans crabmeat, well drained

Steps:

  • 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
  • 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
  • 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
  • 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5

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