Ringen Crab Crisps Recipes

CRISPY CRAB RANGOON

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

CRISPY CRAB CAKES

Steps:

• In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
• Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
• Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
• In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
• In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
• To Serve:
• Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

CRAB LINGUINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

LIZZY'S CRABAPPLE CRISP

Steps:

• Slice the crab apples with skin on.
• Add sugar and cinnamon to crab apples set aside.
• Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
• Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
• Bake at 375 for 15 minutes then 350 for 40 minutes.
• If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.

CRISP CRAB CAKES

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

CRAB RANGOON DIP

Steps:

• Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps® and garnish with more sauce and crab.

CRAB RANGOON RECIPE

Steps:

• Place wonton wrappers aside and combine all other filling ingredients in a medium bowl.
• Place 1 teaspoon of filling in center of each wonton.
• Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside. Use the egg wash like a glue as you assemble.
• Take the left and right sides of the triangle and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air. Here is an alternative folding method. Repeat, setting aside on a plate.

RINGEN CRAB CRISPS

Steps:

• Preheat oven to 350 degrees. Arrange tortilla chips in a single layer on two baking sheets. Combine mayonnaise, chile, and lime juice. Combine crab and next ingredients (through celery - using only 1/2 of the Parmesan now saving the other half for later). Spoon about 1 Tablespoon crab mixture onto each chip. Sprinkle the rest of the Parmesan over chips. Bake for about 5 minutes, then top with avocado.