Crazy Crabz Salad Cups Recipes

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FESTIVE PHYLLO CRAB CUPS



Festive Phyllo Crab Cups image

Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 30

Number Of Ingredients 14

2 cans (6 oz each) lump crabmeat, drained, flaked
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
3 tablespoons finely chopped celery
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh dill weed
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
2 packages (2.1 oz each) frozen mini phyllo shells (15 shells each)
Additional fresh dill weed sprigs, if desired
Fresh lemon slices, cut into quarters, if desired

Steps:

  • In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
  • Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 0 g, TransFat 0 g

CRAB SALAD IN CRISP WONTON CUPS



Crab Salad in Crisp Wonton Cups image

Provided by Ellie Krieger

Categories     appetizer

Time 35m

Yield 6 servings (serving size is 3 pieces)

Number Of Ingredients 15

Nonstick cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
  • Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
  • Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
  • In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

CURRIED CRAB SALAD LETTUCE CUPS



Curried Crab Salad Lettuce Cups image

These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 12 lettuce cups

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons fresh lime juice, plus wedges for serving
1 teaspoon Madras curry powder
8 ounces jumbo lump crabmeat, picked over
1 Persian cucumber, seeded and finely diced
1/4 cup chopped fresh cilantro
1 1/2 Fresno chile peppers (1 seeded and finely diced and 1/2 sliced into thin rounds)
2 scallions, thinly sliced
Kosher salt
12 leaves Little Gem lettuce

Steps:

  • Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
  • Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.

CRAB LOUIE SALAD LETTUCE CUPS



Crab Louie Salad Lettuce Cups image

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Provided by Anna Stockwell

Categories     Appetizer     Christmas     Salad     Crab     Avocado     Capers     Horseradish     Lettuce     Tomato     New Year's Eve     Christmas Eve

Yield 8-10 servings

Number Of Ingredients 14

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, picked over, drained
2 heads Boston Bibb or butter lettuce, separated into leaves
2 avocados, cut into 1/2" cubes
1 pint cherry tomatoes, halved, quartered if large
4 teaspoons capers, drained
1/4 cup chopped parsley

Steps:

  • Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
  • Toss crabmeat and 1/2 cup dressing in a medium bowl.
  • Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
  • Do Ahead
  • Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

PHYLLO CRAB CUPS



Phyllo Crab Cups image

These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika

Steps:

  • In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CRAB SALAD LETTUCE CUPS



Crab Salad Lettuce Cups image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 8 servings

Number Of Ingredients 13

3 (6-ounce) tubs fresh lump crab meat from fish counter of your market
1 1/2 cups chili sauce
1 lemon, zested and juiced
1 tablespoon hot sauce, eyeball it
Handful chopped flat-leaf parsley
1 tablespoon Worcestershire sauce, eyeball it
3 ribs celery from the heart with their greens, cut into chunks
1 small red bell pepper, seeded and chunked
1 clove garlic, cracked from skin
1 medium yellow onion, cut into chunks
Coarse salt and black pepper
Oyster crackers, for garnish
1 large head iceberg lettuce, cut into 6 wedges

Steps:

  • Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab a bit with finger tips but leave several large pieces. Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.
  • In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids. Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste. Place crab salad in a serving bowl and top with crackers. Surround the salad with lettuce "cups". Spoon the salad into the crunchy pieces of iceberg as you eat.

CRAZY CRAB'Z SALAD CUPS



Crazy Crab'z Salad Cups image

Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. Sunset Recipes dressed it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.

Provided by gailanng

Categories     Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb shelled cooked crab, drained and cartilage picked out
1/2 cup mayonnaise
2 tablespoons chopped flat leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
kosher salt & freshly ground black pepper
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
2 teaspoons prepared seafood cocktail sauce
1 lemon, sliced into small wedges

Steps:

  • In a medium bowl, stir together crab, mayonnaise, parsley, onion and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.
  • Arrange lettuce on a large platter. Place about 2 tablespoons crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 teaspoon cocktail sauce, a lemon wedge, and salt and pepper to taste.
  • Make ahead: Prepare through step 1 and chill, covered, up to 1 day.

Nutrition Facts : Calories 154.6, Fat 9.2, SaturatedFat 1.3, Cholesterol 37.2, Sodium 275, Carbohydrate 8.1, Fiber 2.2, Sugar 2.2, Protein 10.9

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