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The Essential Seafood

The Essential Seafood

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Publicado porCozmo RabbitRescue

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Categories:Types, Recipes/Menus
Published by: Cozmo RabbitRescue on Nov 14, 2010
Copyright:Attribution Non-commercial


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8 ounces cream cheese, softened
1/4 cup chopped green onions
1 (8−count) can crescent rolls
1 cup lump crabmeat
1 egg yolk, beaten
1/2 teaspoon dillweed

Combine the cream cheese and green onions in a bowl and mix well.

Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough
into an 8 x 11−inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spread
the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream
cheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the baking
sheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees F for 20 to 22 minutes
or until golden brown and flaky. Cut into 12 slices.

Serve warm.

Serves 12.

Crab and Cream Cheese Bake


Crab Cakes

2 eggs, slightly beaten
2 tablespoons mayonnaise
2 teaspoons chopped fresh parsley
1 1/4 teaspoons Old Bay® seasoning
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon pepper
1/2 cup soft breadcrumbs
1 pound fresh lump crabmeat, drained
Cooking oil spray

Combine first 7 ingredients. Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2−inch) patties.
Place on a baking sheet lined with waxed paper; chill 30 minutes.

Coat a large nonstick skillet with cooking spray; place over medium−high heat until hot. Add crab
cakes and cook 3 minutes on each side or until browned.

Crab Cakes


Crab Cakes

1 pound lump crab meat (check over carefully for shells)
3 or 4 tablespoons diced onion
3 tablespoons diced red bell pepper
3 tablespoons mayonnaise
1 tablespoon fresh parsley, chopped
1 egg
3 or 4 tablespoons plain bread crumbs
1 or 2 dashes cayenne pepper or fresh ground black pepper
Optional: chopped fresh garlic
1/2 cup plain bread crumbs

Mix all ingredients by hand. Do not over blend and try not to break apart the crab meat too much.
Mixture will be very wet and barely holding together. Mixture will make 4 large cakes or 6 smaller
ones. Place a 1/2 cup plain bread crumbs in a plate. Grab a handful of crab mixture and gently pat
together. Gently lay the cake onto the bread crumbs and flip onto the other side to coat. Put cakes into
the refrigerator for about an hour to firm up.

Coat a frying pan with oil. Sauté the crab cakes for 4 to 5 minutes on one side. Flip and cook another 2
to 3 minutes till browned.

Crab Cakes


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