Junior League Seafood Tarts Recipes

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JUNIOR LEAGUE - CRAB CAKES WITH AVOCADO SAUCE



Junior League - Crab Cakes With Avocado Sauce image

Make and share this Junior League - Crab Cakes With Avocado Sauce recipe from Food.com.

Provided by JLofAustin

Categories     Crab

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 19

1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
4 scallions, chopped
1/4 cup chopped cilantro
16 ounces crab meat
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon Tabasco sauce
6 tablespoons mayonnaise
1 1/2 cups bread, crumbs
1 medium ripe avocado, chopped
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 tablespoons lemon juice
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • For the Avocado Sauce, combine the avocado, sour cream, cilantro, lemon juice, sugar, salt and pepper in a food processor. Process until smooth. Chill, covered, until serving time.
  • For the crab cakes, reserve half the bell peppers and half the scallions for the garnish. Combine the remaining bell peppers, remaining scallions, cilantro, crab meat, salt, pepper, thyme and Tabasco sauce in a bowl and mix gently. Stir in the mayonnaise. Add the bread crumbs and toss lightly.
  • Shape the mixture into 3 inch patties. Handle the mixture gently, as it should barely adhere. Sauté the crab cakes in a nonstick skillet over medium heat for 3 to 5 minutes or until golden brown on both sides.
  • Puddle some of the Avocado Sauce in the center of each serving plate. Arrange 1 crab cake on each plate. Sprinkle with the reserved bell peppers and reserved scallions. Serve immediately.

Nutrition Facts : Calories 297.3, Fat 21.5, SaturatedFat 6, Cholesterol 18.4, Sodium 636, Carbohydrate 25.6, Fiber 5.7, Sugar 5, Protein 4.5

QUICK'N'EASY SEAFOOD TARTS



Quick'n'Easy Seafood Tarts image

These tarts are a cinch to make, and always a hit at a shower or any gathering. Substitute a vegetable for the seafood to make this recipe vegetarian. This dish also lets you stretch a small amount of seafood; for example, smoked salmon tarts are easier on the budget to put out than a whole platter of smoked salmon. These keep well in the fridge for a day or two, as well.

Provided by Lennie

Categories     Lunch/Snacks

Time 24m

Yield 12 serving(s)

Number Of Ingredients 6

12 unbaked miniature tart shells
1/2 cup chopped smoked salmon (or ANY seafood, your choice)
1/2 cup half-and-half (table cream)
1 large egg
2 teaspoons Dijon mustard
2 teaspoons chopped fresh dill (optional)

Steps:

  • Preheat oven to 375F; arrange tart shells on a baking sheet.
  • Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
  • In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
  • Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 26.2, Fat 1.8, SaturatedFat 0.9, Cholesterol 20.5, Sodium 63.9, Carbohydrate 0.5, Protein 1.9

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