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Crab, Chile & Mint Crostini

Crab, Chile & Mint Crostini


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Ingredients

  • 8 ounces cooked jumbo lump crabmeat
  • 3 tablespoons aioli or mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh mint
  • stemmed, seeded, and minced Fresno chile or red jalapeño
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalapeño. Season with kosher salt and freshly ground black pepper.

  • Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 182.5 %Calories from Fat 14.6 Fat (g) 3.0 Saturated Fat (g) 0.4 Cholesterol (mg) 16.0 Carbohydrates (g) 28.3 Dietary Fiber (g) 1.1 Total Sugars (g) 0.1 Net Carbs (g) 27.3 Protein (g) 8.4 Sodium (mg) 374.2Reviews Section

Food to glow

In winter many of us are happy to take a bit more time preparing meals – chopping stuff to pop into the slow cooker to enjoy later cooking down a sulfurous pile of onions to a sweet tangle of deliciousness. But Spring, well it is the shape of things to come, with gardens to be pottered in, hills to be climbed, miles to be run (the first only for me!). After a cooped up winter we just want to be outside, not inside reducing a heavy sauce or tending to a stovetop stew. So even though the temperature is not yet playing ball, I am just going to pretend it is warm, willing on the thermometer with spring-fresh meals like this.

If I had a penny for every version of this zingy dish, I would indeed be a rich woman. But just because it is well-represented in cookbooks, on the Internet and in magazines doesn’t mean it isn’t special. For me this dish represents spring – its freshness, its seasonality and its ease. Truly it is one of the first non-wintry dishes that I am drawn to make. And we continue to make versions of it until crab season ends and my own supply of kitchen garden herbs is but a memory. Right now I am cheating a bit as we are still unseasonably cold (single Celsius digits -boo), but crab and commercially grown new season’s herbs are in full swing and plentiful. If I could hold out until July (!) new garlic, soft and mild, would be in it too.

Another reason I am ineluctably drawn to making this dish right now – while I am still wearing layers of wool and my feet have only been bare in the shower – is I am paying delicious penance for an indulgent weekend. After a couple of days of not giving a stuff what we ate, all of us here at food to glow are clamouring for clean, fresh and snappy flavours. This easy recipe fulfils this brief in just a few ingredients. But we are holding off on the usual accompanying glass of knife-sharp white.

Other recipes of this ilk are just as easy – this one from BBC Good Food is super simple and includes white wine this one from Nigella is predictably luxurious with its overdose of pasta and olive oil, but with a shot of health from watercress. Really all of these recipes – mine included – are just a template. The only rules seem to be to use fresh herbs, good quality, slightly al dente pasta, and best quality crab. The latter can be tinned (least favoured option, but year-round), or frozen (year-round too), but fresh and picked-over by your fishmonger is best: its sweetness will balance well with the sharp citrus and grassy herbs. If crab is pricey where you are then crayfish are a good option, also being surprisingly sweet, and without the possibility of finding bits of shell in your dish. Alternatively, you might like to use creamy white beans for a very acceptable vegan version. I actually like it this way with some avocado for a quick and cheap lunch for one, also ditching the pasta in favour of Ryvita crispbreads (the ones with the seeds – yum). You can also amp up the heat subtly with a grating of fresh ginger, or replace the chilli with the ginger, full stop.

Because this recipe is loaded with fresh herbs I can’t think of a more appropriate place to link up with than over at Karen of Lavender and Lovage’s delightful Herbs On Saturday. And while I’m at it maybe Mark of Javelin Warrior’s Cookin’ With Luv will let me pop this onto his Made With Love Mondays. Both are open to all food bloggers, so if you have a herby or made from scratch recipe you wish to share, go over and visit them for the rules and regs. I hope to see you over there!

What recipe says Spring to you?


Green Chile Burgers with Guacamole Mayo

I was looking for a refreshing burger for this past weekend. After a little searching I found the perfect burger. It is a green chile burger with guacamole mayo. It was perfect. It was a tad bit spicy with the perfect refreshing guacamole mayo on top to cool the heat.

Served on a sesame seed bun, this was the perfect all-american burger.

Green Chile Burgers with Guacamole Mayo – (adapted from Weber’s Way to Grill)

  • 2-3 poblano chile peppers
  • 1 pound ground chuck
  • 1/2 cup shredded monterey jack cheese
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 4 sesame seed buns
  • Guacamole Mayo
    • 2 tbs white onion, grated
    • 1 ripe avocado
    • 2 tbs mayo
    • 2 plum tomatoes, diced
    • 1 tbs chopped cilantro
    • 2 tsp fresh lime juice
    • 1 garlic clove, grated
    • salt

    Guacamole Mayo

    Slice the avocados in half and then use the knife to remove the seed. Using the sharp edge of the knife, hit the seed so that the knife enters it by a couple of millimeters. Then turn the knife to remove the seed. From there you can use a spoon to remove the meat of the avocado.

    In a medium bowl mash together the avocado, mayo, onion, tomato, cilantro, lime juice and garlic. Season generously with salt. Mix again and cover.

    Refrigerate for up to 8 hours.

    Roasted Peppers

    Preheat the grill for high heat direct cooking. Place the peppers directly over the heat until the skin is blackened. Flip and blacken all sides of the chiles.

    Once blackened, removed the chiles from the grill and place them into a zip top bag. Let steam in the bag for 10-15 minutes.

    Remove from the bag and the skin will just peel off. Remove the seeds, stem and ribs.

    Dice the chiles into 1/2 inch dice.

    Forming the burgers

    In a large bowl, mix the ground chuck, chiles, salt and pepper. Mix well with your hands.

    Then divide the meat equally into four portions and then form four patties.

    Grilling

    Grill the burgers over direct high heat for about 4-5 minutes on each side (for medium).

    Flip once. The more you flip the burger, the more juices run out, the dryer the burger. So, flip once.

    During the last minute, add a couple of tablespoons of cheese to the middle of each burger.

    Pile the cheese in the middle. It will melt and coat the entire burger.

    Remove the burgers from the grill when they reach their desired temperature.

    Top the burgers with the guacamole mayo and serve.

    These burgers were awesome!

    Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


    Instructions

    Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, about 30-60 seconds. Pour into a small bowl and set aside.

    Whisk together buttermilk, cornstarch, salt, and cayenne in a small saucepan. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds.

    Whisk in lemon juice, Dijon mustard and the reserved butter. Cook on low heat until desired consistency (slightly thickened), continuing to whisk the sauce. Serve hot or warm.

    Spray non-stick frying pan with cooking spray and heat over medium heat.

    Whisk together egg, egg whites, water, and salt and pepper for about 2-3 minutes. Squeeze half of lemon over fresh crab.

    Pour eggs into pan. Give a swirl after about 20 seconds to allow non-cooked egg to flow underneath. Cook about five minutes until egg cooks through (you will see it start to turn a different color). About 30 seconds before eggs finish cooking, add crab.

    Carefully fold omelette in half and slide onto a plate. Spoon on mock hollandaise sauce and sprinkle with parsley.


    Crab-Filled Crescent Wontons

    These yummy bites of crescent roll-wrapped crab were standouts on a buffet of appetizers that I set out for friends on Saturday night. They require very little effort to prepare and were a BIG hit.

    Just mix together some chopped crab meat (I used the imitation stuff), cream cheese, mayonnaise, green onion, and cayenne pepper in a bowl.

    Unroll a refrigerated tube of crescent roll dough on your work surface. Pinch the seams and roll it out a bit to make an even rectangle. Cut the dough into 24 squares (6 rows by 4 rows).

    Divide the crab mixture evenly among the crescent squares.

    Fold one corner of the dough over the filling, then roll the "wonton" over to encase the crab filling in the dough. Place on a baking sheet and brush with egg white. Then, bake at 375 degrees for 10 to 15 minutes or until golden brown.

    Quick, easy, and delicious. my kind of recipe!

    Crab Filled Crescent Wontons adapted from Pillsbury.com

    1-8 oz. tube crescent roll dough
    3 oz. cream cheese, softened
    1/4 cup mayonnaise
    3/4 cup cooked crabmeat, chopped
    2 green onions, chopped
    1/8- 1/4 teaspoon cayenne pepper
    salt and pepper, to taste

    Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

    In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll press to seal. Place on cookie sheet. Brush with egg white, if desired.

    Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

    44 comments:

    Would totally love these! Like the way you rolled them.

    Loved it. Would definately give it a try :)

    Oh wow, these sound so easy but they look like you spent forever preparing these. They look so delicious as well.

    What a great appetizer idea. They certainly look like you spent a lot more time preparing them.

    Blog surfing and found your blog! I've gained five pounds just looking at your recipes!
    I'll be back to read more! Can't wait to try these!
    You have a new follower!

    Sounds delicious! I think Im going to try using Old Bay seasoning in place of the cayenne.

    there are so many great crescent roll recipes out there Pillsbury now has seamless dough

    can't wait to try these! Thanks

    Thanks for sharing this recipe! these look great.

    Thanks for sharing this recipe it was delicious. Preparation was quick and easy and it took less than 15 minutes to cook!

    Found this on Pinterest and will make it for our dinner group o sat. night! Thanks.

    The filling is similar to a dip I make! Try a bit of horseradish too! Tastes awesome!

    Just made these. Easy and very good. Definately a new go to appetizer!

    I've made these a couple times and they're so good! I'm making them tonight and subbing the green onion for minced caramelized shallots and chipotle mayo for the reg mayo. deleting the cayenne because I ran out!

    How would these hold up in the fridge for eating the next day? Thinking about it for an office potluck.

    I am making these tonight!

    As a side note, my 4 year old daughter's name is Krista. When I told her these pictures were on "Krista's Kitchen," she replied, "Wow! That's my kitchen?!" You could have impressed her without a single recipe. However, I'm super excited to try some of your creations.

    Made this recipe and they were awesome. I made them in bite sizes (I had 38 with one tube of rolls) and they were perfect! Thanks so much for sharing. I'll be making these again soon!

    made these for Thanksgiving dinner(Husbands side) but they didn't last till time to eat. Next year will have to make even more. Had made 3 recipes but will double next time.Now Friday morning and my 13 yr daughter making more for my side of family. So easy to make.

    These sound delicious. My daughter's name is Krista! Keep your kitchen going! I am sharing these on My Weekly Rays of Sunshine: http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-4/

    DId you use regular Hellman's Mayo or Miracle Whip? Would either work? Also, what could I use to sub the cayenne pepper? Crushed red pepper flakes? Tabasco sauce? I don't have any and was hoping to use what I had on hand!! Thanks so much for awesome, easy recipes.

    I just made these tonight and they are phenomenal!! They are so simple to make and taste better than the crab rangoon I get with my Chinese takeout :)

    uI am so excited to try these lil delectable bites of heaven!! I am in love with crab rangoon and this seems like a perfect twist on it. not to mention bite size and easy to eat for lil fingers. For Christmas we are having finger food night. so trying to create an array of good baby bites that are not filled with sugar. and I found you!! Thanks for the heads up and I will hit you back up when I try this paradise!!

    Yummy! Made these for Christmas day and everyone loved them.

    Did you imitation crab meat with this?

    These look delicious. I have always wanted to make Crab Rangoon, but I didn't want to deal with wonton wrappers. I will definitely give these a try.

    Absolutely LOVED this recipe and it was as promised: "quick, easy, and delicious." Will make this over and over again. I added a bit of cucumber and a pinch of dried dill to the mixture. Thanks so much!

    I HATE mayo or miracle whip. What can I use in place.of mayo?

    Maybe try greek yogurt in place of mayo.
    Anyone made up and kept in fridge before ready to cook? They still cook ok?

    I am trying these now. I used paprika instead, and I used the pillsbury sheets, only got 20 though so I assume they will be bigger. In the oven now will update!

    what is the best tube crescent roll dough .

    JUST made these! So easy and they turned out great!

    Made these for a group get together last Saturday night, and they didn’t even last 5 minutes! Thanks so much for sharing your yummy recipe!

    Use old bay instead of cayenne pepper, makes it taste that much better!

    What's a comparable seasoning to "old bay"? I've seen it on a few recipes, but I've never heard of it.

    Can leftovers be refridgerated and reheated the next day? Thanks!

    These are my daughters favorite, but they renamed them "slutty puffs". Don't ask me why I have no idea. I just read on the comments they have seemless dough, I will definitely be trying that as I find working with the precut very annoying. Thanks.

    In the photo ,you have green and red bits of something in the crab meat ! I guess the green bits are green onion , but what are the red bits ? Chopped peppers ? I know it can not be that much pepper flakes ! What am I missing ?

    In the photo ,you have green and red bits of something in the crab meat ! I guess the green bits are green onion , but what are the red bits ? Chopped peppers ? I know it can not be that much pepper flakes ! What am I missing ? Oh ! Duh ! I just realized ! ITS CRAB MEAT ! Thank you so much for recipe ! Will be baking these TONIGHT !

    has anyone tried to make a tortilla roll w/ this?? i was looking for diff. pinwheel ideas & thought this might work.. ??

    I found your recipe here:
    https://www.facebook.com/photo.php?fbid=419646818156432&set=a.335169549937493.78334.313122628808852&type=1&theater

    if they stole your content, let me know and I'll help you report the page.

    This person has been stealing recipe images from all round the net and claiming them as her own

    I am tempted to make these just because they look so good but I don't eat seafood of any kind. Have you tried with shredded chicken? If so, how much is in a can? 3/4 c? I've never even seen crab meat in a can.

    I see looking back at the recipe that you call for 3/4 c so ignore that question. :)

    very nice… i really like your blog. Very useful informations. Thx
    Click speed Test


    Crab, Chile & Mint Crostini - Recipes

    adapted from McCormick &amp Schmick's Seafood Restaurant Cookbook

    4 Tbsp pomegranate reduction

    4 Tbsp citrus-flavored vinaigrette

    1/2 cup micro greens, tossed in a small amount of citrus vinaigrette.

    A 2-inch or 3-inch ring mold (I used a three-inch biscuit cutter.)

    To create the tower, place the mold on a serving plate. With a teaspoon, place 2 Tbsp avocado into the mold. Pack it down lightly with the back of a spoon.

    Next, place 2 Tbsp mango on top of the avocado and press it down gently.

    Fill the rest of the mold with crab. Smooth off the top and while applying pressure, gently slide the ring mold up and off of the salad.

    Repeat the process with the remaining plates.

    Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction and citrus vinaigrette on the plate around the tower.

    The Citrus Vinaigrette and the Pomegranate Reduction Sauce are up to you.

    I selected a Citrus Vinaigrette recipe that had a mixture of juices, capers, and peppers. It was very nice paired with the salad. I wish it had been a bit more thick.

    Citrus Vinaigrette

    2 Tbsp passion-fruit puree or juice

    3 Tbsp fresh orange juice

    1 1/2 Tbsp fresh lime juice

    1/3 cup extra-virgin olive oil

    6 Tbsp finely diced mixed bell peppers (red, yellow, green)

    1 Tbsp finely chopped fresh cilantro

    Whisk together passion-fruit puree, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.

    Pomegranate Reduction Sauce

    Skin from one apple (The pectin from the skin acts as a thickening agent.)

    Simmer all the ingredients in a pan until reduced by half. Strain before using.

    (I would have preferred to use cornstarch. The sauce did not seem to thicken.)


    Lemon Drop Jello Shots

    For Memorial Day, I decided to make some awesome Jello shots. Dana’s friend Kristy was in DC visiting, so I wanted to have a nice little cocktail lined up for her. Unfortunately, I was running late so I actually had her help me make the shots. You will see her hands in a few shots. Last year I made orange Jello shots in orange peels, thus allowing them to be easily eaten. I have take this to another step and created perfectly tart lemon drop Jello shots, made in lemon peels. After slicing them, I dipped them in superfine sugar to add the perfect sweetness. This also recreated the awesome sugar covered lemon of traditional lemon drop shots.

    Lined up and ready to eat. These shots did not last long.

    Lemon Drop Jello Shots

    • 8 large lemons
    • 2 packages lemon Jello (3oz)
    • 1 cup boiling water
    • 1 cup lemon vodka
    • 1/2 cup lemon juice
    • 1/2 cup ice cold water
    • 1/2 cup sugar, for dipping

    Cut the lemons in half lengthwise. Then using a spoon core out the insides of the lemon, leaving just the shell.

    Make sure not to cut through the side of the lemon peel. Save the pulp for juicing.

    Then juice the pulp in a lemon juicer. Simultaneously, bring 1 cup of water to boil.

    In a large bowl, combine the 2 boxes of lemon Jello with the one cup of boiling water. Stir until the Jello is dissolved. Then add the vodka, lemon juice and cold water.

    Place the lemon shells, peel side down in a muffin tin. Then pour the Jello into the lemon shells until the liquid reaches the top.

    Place in the refrigerator until solidified. Roughly 4 hours.

    When ready to serve, cut the lemon halves into wedges. It is best to do this with a warm sharp knife. Run a knife under hot water, dry it and then slice the halves into wedges.

    On a plate pour 1/4 cup of sugar. Dip both sides of the wedges into the sugar.

    Plate and serve. Make sure to make a ton of these. Even people that hate Jello shots, love these as they are so easy to eat.

    Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


    My ultimate roast chicken

    Thomasina Miers’ ultimate roast chicken. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

    Lunches or dinners at home are often last-minute arrangements, where we are suddenly expected to feed a mass of people but have next to no time to shop and cook. Roast chicken is my fallback for any such occasion, mainly because you can always be creative with how you cook it. Given that the chicken is the star of the show, I’d advise getting a bird of good quality from the butcher or farmer’s market, or a top-notch online seller such as fossemeadows.com. If possible, buy one with its gizzards and livers inside stash the livers in the freezer until you have enough to make a pate and use the gizzards for a stock. Feeds four to six.

    For the chicken
    1 whole chicken, about 1.6kg
    ½ lemon
    8 sprigs thyme or 2 sprigs rosemary
    4 bay leaves
    2 white onions, peeled and halved
    5 garlic cloves
    1 tbsp olive oil

    For the potatoes
    1kg baby new potatoes, scrubbed and halved
    5 garlic cloves
    1 handful fresh thyme sprigs (or oregano or rosemary), leaves picked
    4 tbsp olive oil

    For the gravy
    ½ chicken stock cube
    1 tbsp plain flour
    150ml dry white wine

    Heat the oven to its highest setting. Season the chicken inside and out, then stuff it with the lemon, half the herbs and half an onion. Roughly slice the rest of the onions, spread them over the base of a roasting tray, then scatter over the garlic and the remaining herbs. Rub the chicken with the oil and season generously.

    Pull the legs slightly away from the body, then sit the chicken breast side down on top of the onions and transfer to the oven. Immediately turn down the heat to 190C/375F/gas mark 5 and cook for just over an hour (30 minutes per kilo, plus 15 minutes for good measure). The chicken is cooked when the juices from the thickest part of the thigh run clear when pierced with a skewer (if in doubt, cut the thigh away from the body to see if it is cooked in that crevice). For the most succulent meat, it’s essential to rest the bird in a warm place, covered in foil, for 15 minutes while you make the gravy.

    When the chicken is in the oven, pop the potatoes into a large baking tray with the garlic and herbs, pour over the oil, season well and give everything a good toss. Roast in the same oven as the chicken, stirring occasionally and adding a little oil if they look a bit dry. They will be crisp and golden in about an hour.

    For the gravy, skim off most of the fat from the chicken tray, leaving only a few tablespoons behind, then put the tray on the hob over a medium heat. Crumble in the stock cube and whisk in the flour, and leave to bubble for a few minutes, to cook out the raw flavour in the flour. Pour in the wine a little at a time, letting it bubble for a minute between each addition, then boil for a few moments before adding enough boiling water to thin the mix to your desired consistency (anything between 200ml and 400ml, depending on how thick you like your gravy). Simmer for five to 10 minutes, and check for seasoning I like lots of salt and pepper in my gravy.

    Pick out and discard the herbs, but save the delicious onions and garlic to serve with the chicken. Pour the gravy through a sieve into a warm jug (though if it’s just family, I don’t bother), carve the bird and dish up.


    This is an edited extract from Home Cook, by Thomasina Miers, published next week by Guardian Faber at £25. To order a copy for £17.50, go to bookshop.theguardian.com or call 0330 333 6846.

    Next week: brunch, cake and puddings

    Set design assistants: Charlie Speak and Hannah Gill. Hair and makeup: Oonagh Connor. Sky dress, simplybe.co.uk. Jewellery, stylist’s own. KitchenAid Artisan, from Lakeland and independent stockists nationwide. Special thanks to John Lewis, Little Red Rooster, Hackney Carpets, fab.com and eastlondonmanwithvan.com

    This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. By clicking on an affiliate link, you accept that third-party cookies will be set. More information.


    Instructions

    Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, about 30-60 seconds. Pour into a small bowl and set aside.

    Whisk together buttermilk, cornstarch, salt, and cayenne in a small saucepan. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds.

    Whisk in lemon juice, Dijon mustard and the reserved butter. Cook on low heat until desired consistency (slightly thickened), continuing to whisk the sauce. Serve hot or warm.

    Spray non-stick frying pan with cooking spray and heat over medium heat.

    Whisk together egg, egg whites, water, and salt and pepper for about 2-3 minutes. Squeeze half of lemon over fresh crab.

    Pour eggs into pan. Give a swirl after about 20 seconds to allow non-cooked egg to flow underneath. Cook about five minutes until egg cooks through (you will see it start to turn a different color). About 30 seconds before eggs finish cooking, add crab.

    Carefully fold omelette in half and slide onto a plate. Spoon on mock hollandaise sauce and sprinkle with parsley.


    Crab-Filled Crescent Wontons

    These yummy bites of crescent roll-wrapped crab were standouts on a buffet of appetizers that I set out for friends on Saturday night. They require very little effort to prepare and were a BIG hit.

    Just mix together some chopped crab meat (I used the imitation stuff), cream cheese, mayonnaise, green onion, and cayenne pepper in a bowl.

    Unroll a refrigerated tube of crescent roll dough on your work surface. Pinch the seams and roll it out a bit to make an even rectangle. Cut the dough into 24 squares (6 rows by 4 rows).

    Divide the crab mixture evenly among the crescent squares.

    Fold one corner of the dough over the filling, then roll the "wonton" over to encase the crab filling in the dough. Place on a baking sheet and brush with egg white. Then, bake at 375 degrees for 10 to 15 minutes or until golden brown.

    Quick, easy, and delicious. my kind of recipe!

    Crab Filled Crescent Wontons adapted from Pillsbury.com

    1-8 oz. tube crescent roll dough
    3 oz. cream cheese, softened
    1/4 cup mayonnaise
    3/4 cup cooked crabmeat, chopped
    2 green onions, chopped
    1/8- 1/4 teaspoon cayenne pepper
    salt and pepper, to taste

    Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

    In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll press to seal. Place on cookie sheet. Brush with egg white, if desired.

    Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

    44 comments:

    Would totally love these! Like the way you rolled them.

    Loved it. Would definately give it a try :)

    Oh wow, these sound so easy but they look like you spent forever preparing these. They look so delicious as well.

    What a great appetizer idea. They certainly look like you spent a lot more time preparing them.

    Blog surfing and found your blog! I've gained five pounds just looking at your recipes!
    I'll be back to read more! Can't wait to try these!
    You have a new follower!

    Sounds delicious! I think Im going to try using Old Bay seasoning in place of the cayenne.

    there are so many great crescent roll recipes out there Pillsbury now has seamless dough

    can't wait to try these! Thanks

    Thanks for sharing this recipe! these look great.

    Thanks for sharing this recipe it was delicious. Preparation was quick and easy and it took less than 15 minutes to cook!

    Found this on Pinterest and will make it for our dinner group o sat. night! Thanks.

    The filling is similar to a dip I make! Try a bit of horseradish too! Tastes awesome!

    Just made these. Easy and very good. Definately a new go to appetizer!

    I've made these a couple times and they're so good! I'm making them tonight and subbing the green onion for minced caramelized shallots and chipotle mayo for the reg mayo. deleting the cayenne because I ran out!

    How would these hold up in the fridge for eating the next day? Thinking about it for an office potluck.

    I am making these tonight!

    As a side note, my 4 year old daughter's name is Krista. When I told her these pictures were on "Krista's Kitchen," she replied, "Wow! That's my kitchen?!" You could have impressed her without a single recipe. However, I'm super excited to try some of your creations.

    Made this recipe and they were awesome. I made them in bite sizes (I had 38 with one tube of rolls) and they were perfect! Thanks so much for sharing. I'll be making these again soon!

    made these for Thanksgiving dinner(Husbands side) but they didn't last till time to eat. Next year will have to make even more. Had made 3 recipes but will double next time.Now Friday morning and my 13 yr daughter making more for my side of family. So easy to make.

    These sound delicious. My daughter's name is Krista! Keep your kitchen going! I am sharing these on My Weekly Rays of Sunshine: http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-4/

    DId you use regular Hellman's Mayo or Miracle Whip? Would either work? Also, what could I use to sub the cayenne pepper? Crushed red pepper flakes? Tabasco sauce? I don't have any and was hoping to use what I had on hand!! Thanks so much for awesome, easy recipes.

    I just made these tonight and they are phenomenal!! They are so simple to make and taste better than the crab rangoon I get with my Chinese takeout :)

    uI am so excited to try these lil delectable bites of heaven!! I am in love with crab rangoon and this seems like a perfect twist on it. not to mention bite size and easy to eat for lil fingers. For Christmas we are having finger food night. so trying to create an array of good baby bites that are not filled with sugar. and I found you!! Thanks for the heads up and I will hit you back up when I try this paradise!!

    Yummy! Made these for Christmas day and everyone loved them.

    Did you imitation crab meat with this?

    These look delicious. I have always wanted to make Crab Rangoon, but I didn't want to deal with wonton wrappers. I will definitely give these a try.

    Absolutely LOVED this recipe and it was as promised: "quick, easy, and delicious." Will make this over and over again. I added a bit of cucumber and a pinch of dried dill to the mixture. Thanks so much!

    I HATE mayo or miracle whip. What can I use in place.of mayo?

    Maybe try greek yogurt in place of mayo.
    Anyone made up and kept in fridge before ready to cook? They still cook ok?

    I am trying these now. I used paprika instead, and I used the pillsbury sheets, only got 20 though so I assume they will be bigger. In the oven now will update!

    what is the best tube crescent roll dough .

    JUST made these! So easy and they turned out great!

    Made these for a group get together last Saturday night, and they didn’t even last 5 minutes! Thanks so much for sharing your yummy recipe!

    Use old bay instead of cayenne pepper, makes it taste that much better!

    What's a comparable seasoning to "old bay"? I've seen it on a few recipes, but I've never heard of it.

    Can leftovers be refridgerated and reheated the next day? Thanks!

    These are my daughters favorite, but they renamed them "slutty puffs". Don't ask me why I have no idea. I just read on the comments they have seemless dough, I will definitely be trying that as I find working with the precut very annoying. Thanks.

    In the photo ,you have green and red bits of something in the crab meat ! I guess the green bits are green onion , but what are the red bits ? Chopped peppers ? I know it can not be that much pepper flakes ! What am I missing ?

    In the photo ,you have green and red bits of something in the crab meat ! I guess the green bits are green onion , but what are the red bits ? Chopped peppers ? I know it can not be that much pepper flakes ! What am I missing ? Oh ! Duh ! I just realized ! ITS CRAB MEAT ! Thank you so much for recipe ! Will be baking these TONIGHT !

    has anyone tried to make a tortilla roll w/ this?? i was looking for diff. pinwheel ideas & thought this might work.. ??

    I found your recipe here:
    https://www.facebook.com/photo.php?fbid=419646818156432&set=a.335169549937493.78334.313122628808852&type=1&theater

    if they stole your content, let me know and I'll help you report the page.

    This person has been stealing recipe images from all round the net and claiming them as her own

    I am tempted to make these just because they look so good but I don't eat seafood of any kind. Have you tried with shredded chicken? If so, how much is in a can? 3/4 c? I've never even seen crab meat in a can.

    I see looking back at the recipe that you call for 3/4 c so ignore that question. :)

    very nice… i really like your blog. Very useful informations. Thx
    Click speed Test


    Crab, Chile & Mint Crostini - Recipes

    adapted from McCormick &amp Schmick's Seafood Restaurant Cookbook

    4 Tbsp pomegranate reduction

    4 Tbsp citrus-flavored vinaigrette

    1/2 cup micro greens, tossed in a small amount of citrus vinaigrette.

    A 2-inch or 3-inch ring mold (I used a three-inch biscuit cutter.)

    To create the tower, place the mold on a serving plate. With a teaspoon, place 2 Tbsp avocado into the mold. Pack it down lightly with the back of a spoon.

    Next, place 2 Tbsp mango on top of the avocado and press it down gently.

    Fill the rest of the mold with crab. Smooth off the top and while applying pressure, gently slide the ring mold up and off of the salad.

    Repeat the process with the remaining plates.

    Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction and citrus vinaigrette on the plate around the tower.

    The Citrus Vinaigrette and the Pomegranate Reduction Sauce are up to you.

    I selected a Citrus Vinaigrette recipe that had a mixture of juices, capers, and peppers. It was very nice paired with the salad. I wish it had been a bit more thick.

    Citrus Vinaigrette

    2 Tbsp passion-fruit puree or juice

    3 Tbsp fresh orange juice

    1 1/2 Tbsp fresh lime juice

    1/3 cup extra-virgin olive oil

    6 Tbsp finely diced mixed bell peppers (red, yellow, green)

    1 Tbsp finely chopped fresh cilantro

    Whisk together passion-fruit puree, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.

    Pomegranate Reduction Sauce

    Skin from one apple (The pectin from the skin acts as a thickening agent.)

    Simmer all the ingredients in a pan until reduced by half. Strain before using.

    (I would have preferred to use cornstarch. The sauce did not seem to thicken.)


    Watch the video: Crostinis con cangrejo, chile y menta Crostinis with crab, chilli and mint (September 2022).


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