Crab With Dill On Cayenne Toasts Recipes

CRAB DILL DIP

Crab Dill Dip image

Nice addition to any gathering. The dill adds a great taste to this dip. It usually vanishes quite fast!

Provided by jonesies

Categories Crab

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb crabmeat (imitation is ok, but not as tasty)
8 ounces cream cheese, softened
1/4 cup mayonnaise
2 teaspoons lemon juice
3 tablespoons fresh dill, minced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
parsley (to garnish)

Steps:

Mix together all ingredients except the crab meat until well blended.
Add crab meat after mixture is fairly smooth and consistent.
If using imitation crab meat, you will have to cut the meat into fairly small pieces before adding to mixture.
Serve with crackers.

Nutrition Facts : Calories 176.1, Fat 12.7, SaturatedFat 6.6, Cholesterol 56.9, Sodium 610.1, Carbohydrate 2.8, Sugar 0.6, Protein 12.6

CRAB WITH DILL ON CAYENNE TOASTS

Crab with Dill on Cayenne Toasts image

Categories Shellfish Appetizer Bake Cocktail Party Mayonnaise Crab Winter Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 24 canapés

Number Of Ingredients 13

Ingredients

For toasts
6 slices firm white sandwich bread
3 tablespoons unsalted butter
1/8 teaspoon cayenne
1/4 teaspoon salt
For crab
6 ounces jumbo lump crab meat
1 tablespoon minced shallot
1 tablespoon chopped fresh dill leaves
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice
Garnish: 24 fresh dill sprigs

Steps:

Make toasts:
Preheat oven to 350°F.
Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
Make crab:
Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.

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