Crabmeat Boats Recipes

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AVOCADO CRAB BOATS



Avocado Crab Boats image

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 12

5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Lemon wedges

Steps:

  • Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.

CRAB BOATS



Crab Boats image

This is absolutely wonderful. I changed the recipe to smaller slices of French bread and spread the crab filling on the top. Heat and serve as appetizer or with a soup for lunch.

Provided by Margie Brock

Categories     Crab

Time 20m

Yield 25 serving(s)

Number Of Ingredients 5

2 cans crabmeat, minced
8 ounces American cheese, shredded
1 onion, chopped fine
mayonnaise, to bind
1 loaf French bread (or two small loaves)

Steps:

  • Mix all ingredients with enough mayonnaise to make it moist.
  • Scoop out the center of the French bread loaf and fill with the crab filling.
  • Bake in 350F oven until the cheese melts.

CUCUMBER CRAB BOATS



Cucumber Crab Boats image

Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.

Provided by Kardea Brown

Categories     appetizer

Time 30m

Yield 24 crab boats

Number Of Ingredients 12

3 medium-size English cucumbers
Kosher salt
One 8-ounce block cream cheese, at room temperature
1/2 cup mayonnaise, at room temperature (no more than 2 hours)
1 stalk celery, finely diced (1/2 cup)
1/2 red bell pepper, finely diced (3/4 cup)
1/2 yellow bell pepper, finely diced (3/4 cup)
1/2 pound lump crabmeat, picked through to remove any shells
1 1/2 teaspoons seafood seasoning (I like Old Bay)
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

  • Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
  • Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
  • Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

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