Openly Crabby Recipes

CRABBIES (PAULA DEEN)

Steps:

• Preheat oven to 425°F.
• In large bowl, combine all ingredients except bread and parsley.
• Spread mixture over bread rounds.
• Score each round into quarters and place on parchment-covered or greased baking sheet.
• Bake until topping is heated through and golden brown, about 10-15 minutes.
• Sprinkle with chopped fresh parsley and serve hot.

CRABBY BISQUE

Steps:

• In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.

50 TOAST TOPPERS

Steps:

• Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.
• Step 2: Brush each slice with olive oil or melted butter.
• Step 3: Place the rounds on baking sheets and bake at 350 until crisp throughout and lightly golden around the edges, about 15 minutes.
• 1. Spread with goat cheese; top with finely chopped canned beets, an orange segment and fresh mint.
• 2. Spread with fig jam; top with gorgonzola cheese and prosciutto.
• 3. Spread with fig jam; top with goat cheese and chopped walnuts.
• 4. Spread with butter; top with thinly sliced bread-and-butter pickles.
• 5. Spread with hummus; top with olive tapenade.
• 6. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
• 7. Mash avocado with salt and lime juice; spread on toasts; top with shrimp.
• 8. Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with salt and pepper.
• 9. Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt.
• 10. Spread with butter; top with thinly sliced radishes; sprinkle with sea salt.
• 11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and salt; spread on toasts.
• 12. Spread with gorgonzola cheese; top with sliced pears.
• 13. Top with chopped grapes and wrap with prosciutto.
• 14. Top with pesto and shaved parmesan cheese.
• 15. Top with pesto, crumbled bacon and chopped tomatoes.
• 16. Top with pesto and chopped sun-dried tomatoes.
• 17. Spread with mashed avocado; top with crumbled bacon and sprouts.
• 18. Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.
• 19. Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.
• 20. Chop rotisserie chicken meat and toss with barbecue sauce; spoon onto toasts; top with chopped pickles.
• 21. Combine mayonnaise with wasabi paste; spreadon toasts; top with lump crab meat.
• 22. Combine mayonnaise and wasabi paste; toss finely chopped sushi-grade tuna with sesame oil; spread wasabi mayo on toasts; top with tuna.
• 23. Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced smoked salmon.
• 24. Spread with taleggio cheese; top with candied pecans or walnuts.
• 25. Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
• 26. Saute finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
• 27. Saute thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.
• 28. Top with thinly sliced apples and grated cheddar cheese; broil until melted.
• 29. Spread with butter; top with thinly sliced ham and a cornichon slice.
• 30. Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt and pepper.
• 31. Saute thinly sliced fennel and golden raisins in olive oil until soft; spoon onto toasts.
• 32. Combine cream cheese and chopped chipotle chiles in adobo sauce; spread on toasts; top with thinly sliced smoked turkey.
• 33. Top with fresh tomato pulp; sprinkle with sea salt and fresh basil.
• 34. Combine refried beans with chopped green chiles; spread on toasts; top with pepper jack cheese and broil until melted.
• 35. Combine equal parts sour cream and cream cheese with horseradish; spread on toasts; top with thinly sliced roast beef.
• 36. Halve asparagus tips lengthwise; steam until al dente and season with salt; spread premade egg salad on toast; top with an asparagus tip.
• 37. Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with chopped hard-boiled eggs.
• 38. Toss finely chopped romaine with Caesar dressing and grated parmesan cheese; spoon onto toasts; top with an anchovy.
• 39. Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
• 40. Spread with mascarpone; top with crumbled bacon and chopped grapes.
• 41. Whip cream cheese with lemon zest; spread on toasts; top with fresh raspberries.
• 42. Spread with Nutella; top with orange marmalade.
• 43. Spread with mascarpone; top with thinly sliced melon and prosciutto.
• 44. Spread with orange marmalade; top with thinly sliced smoked deli turkey and smoked mozzarella cheese.
• 45. Saute thinly sliced apples in butter until soft; spoon onto toasts; top with thinly sliced ham.
• 46. Spread with creamy peanut butter; top with thinly sliced bananas; drizzle with honey.
• 47. Whip peanut butter and marshmallow fluff; spread on toasts; top with shaved chocolate.
• 48. Spread with cream cheese; top with hot pepper jelly.
• 49. Spread with ricotta cheese; drizzle with honey; add a dash of pepper.
• 50. Whip mascarpone and confectioners' sugar; brush toasts with espresso and spread with sweetened mascarpone; top with shaved chocolate and cocoa powder.
• Photography: Main image: Tina Rupp; Small photos: Marko Metzinger/Studio D

CHESAPEAKE BAY "CRABBY" MAC

Steps:

• Preheat oven to 375 degrees F.
• For the sauce: Melt the butter in a saucepan. Add minced shallots and saute for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour. Slowly, add 3 cups milk. When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese. Cook until cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired.
• Cook macaroni according to package directions or until just al dente. Drain macaroni. Stir cheese mixture into cooked macaroni and old in crabmeat. (Be sure to fold in crabmeat so you don't break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish.
• For the topping:
• Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.

CRABBY CAKES

Steps:

• Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
• In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.