Micheles Crab Spread Recipes

CRAB DIP

Steps:

• Preheat oven to 400 degrees F. Grease a 1½-quart casserole dish; set aside.
• Heat the olive oil over medium-high heat in a large skillet. Add the red pepper and onion and cook until softened and all moisture has evaporated, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute, or until fragrant. Remove the mixture to a large bowl and allow to cool.
• Add the rest of the dip ingredients to the bowl with the pepper mixture and gently stir together until combined, being careful not to smash the crab meat too much. Transfer the mixture to the prepared casserole dish.
• With a fork, toss together the bread crumbs, Parmesan and melted butter and sprinkle evenly over the top of the dip.
• Bake for 20 minutes, or until golden brown and bubbly. Allow to rest for 10 minutes before serving. Serve with baguette slices or your favorite tortilla or pita chips. Refrigerate any leftovers in an airtight container for up to 2 days.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

CRAB SPREAD I

Steps:

• Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

MICHELE'S CRAB AND SHRIMP IMPERIAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
• Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish.
• Bake in preheated oven until lightly browned and heated through, about 30 minutes.

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CRAB CAKES BY MICHAEL

Steps:

• Beat eggs, mayonnaise, parsley, chives, seafood seasoning, mustard, salt, and pepper together in a large bowl until smooth. Gently stir crabmeat into the egg mixture. Fold crushed crackers into the crab mixture in small amounts just until the mixture holds together. Divide the mixture into 3-ounce patties.
• Heat a small amount of oil in a skillet over medium heat. Cook patties in hot oil until browned and cooked through, about 2 minutes per side.

HOW TO MAKE DRAWN BUTTER (EASY & DELICIOUS WITH SEAFOOD!)

Steps:

• In a medium saucepan, melt butter on medium-low heat.
• Once melted, you should notice a foamy white layer on top of the butter mixture. This is the butter's milk solids. Use a heat-proof spoon to skim off and discard the foam.
• When most of the foam has been removed, turn off the heat and remove the saucepan away from hot burner. At this point, the butter left over in the pan should look golden and not foamy - this is the butterfat.
• Line a wire mesh strainer with cheesecloth, or a large coffee filter. Place the strainer over a large bowl. Carefully pour the butterfat through the strainer. You might discover more milk solids as you get to the bottom of the butter mixture. Leave the milk solids in the pan and don't pour it through the strainer.
• Pour the drawn butter (aka clarified butter) into an air-tight jar to use for later, or pour into a dipping bowl if serving immediately. Just before serving, squeeze some lemon juice and pair with freshly steamed seafood (especially crabs and lobster tail!)

MICHELE'S CRAB SPREAD

Steps:

• 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
• 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix; chopped celery, onion, crab.
• 3. Mix well.
• 4. Put in mold and refrigerate til set.

MICHELE'S CRAB SPREAD

Steps:

• 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
• 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix, chopped celery, onion, and crab.
• 3. Mix well.
• 4. Put in mold or bowl and refrigerate until set.
• 5. Serve with party bread, crackers, or chips.