Crisp Crab Triangles Recipes

CRAB CRESCENT TRIANGLES

Steps:

• Preheat oven to 375°. In a large bowl, beat cream cheese, mayonnaise and mustard until blended. Stir in cheese, carrot, celery, green onions and garlic. Gently fold in crab., Unroll crescent dough and roll into a 12-1/2x10-in. rectangle. Cut each sheet into twenty 2-1/2-in. squares., Spoon a heaping teaspoonful of cream cheese mixture diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner of dough over filling to the opposite corner, forming a triangle. Pinch seams to seal; press edges with a fork. Place on ungreased baking sheets. Bake until golden brown, 8-10 minutes.

ARTICHOKE AND CRABMEAT TRIANGLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
• Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
• Bake for 12 minutes, or until golden brown. Serve hot.

CRAB SALAD WITH WONTON CRISPS AND LIME

Steps:

• Make wonton crisps:
• Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
• Make crab salad:
• Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
• Add crab, celery, and scallions to dressing and toss gently to combine.
• Serve crab salad in glasses topped with wonton crisps.

CREAMY CRAB PHYLLO PARCELS

Steps:

• Thaw phyllo sheets according to package directions.
• In a medium bowl, combine cream cheese, parmesan, mayonnaise, chives and Tabasco; mix until smooth. Fold in crab (if using frozen crab, squeeze out excess liquid first).
• Prepare and handle phyllo according to package directions. Double each sheet and cut into strips. Brush with melted butter; add 1 tablespoons of crab filling to a strip and sprinkle with 2-3 peppercorns before folding into triangles (the method is explained on the package). Brush again with melted butter. Place in a 9x13 - inch glass baking dish. Bake at 350 for 35-40 minutes. Cool on a wire rack; freeze.
• To serve: Place frozen pastries on a cookie sheet and bake for 15-18 minutes, or until hot.

CRAB TRIANGLES

Steps:

• Soften butter and cheese.
• Mix with other ingredients.
• Spread on muffin halves.
• Place on plate and freeze.
• When frozen transfer to zip-lock type bag, and keep in freezer.
• When ready to serve, cut into 4 or 6 triangles from each muffin half, depending on how many people you have.
• Bake at 350 degrees until lightly brown, about 10 minutes.

BASQUE-STYLE CRAB WITH PHYLLO AND AIOLI

Steps:

• Make the Alioli: mash the garlic and salt to a paste in a mortar.
• Mash in the lemon juice; then stir in the egg.
• Using a rubber spatula, transfer the mortar mixture to a food processor; with the motor running, add the oil in a thin steady stream, pausing to scrape down the sides with a rubber spatula, if necessary; refrigerate until ready to use.
• Heat the oil in a skillet; slowly saute the onion, leek, and garlic until softened.
• Add in the tomato, parsley, salt, pepper, clam juice, brandy, and wine; simmer 5 minutes over medium heat until most of the liquid has evaporated.
• Stir in the crabmeat and cook 5 minutes; taste for salt; add if necessary.
• Stack 3 phyllo sheets together; cut through all three layers to make 6 triangles, each 3 ½ x 2 ½ inches.
• Keep covered with a damp towel.
• Pour oil to a depth of at least 1 inch in a skillet and heat until it quickly browns a cube of bread (or 365° per thermometer).
• Fry the three-layer triangles of phyllo as one, until lightly golden; drain on paper towels.
• To serve, heat the crab mixture and place about 2 tablespoons on each of 6 small individual plates and cover with a phyllo triangle.
• Drizzle the alioli over the top in an attractive design, and sprinkle with parsley.