Crab Appetizer Recipes

Kick off your meals with style using one of our crab appetizer recipes. The crab recipes here will give you a variety of choices for an elegant starter meatl for a special dinner. Many of these "crab cocktails" are so easy to put together you won't want to wait for a special occasion to try them!

We have crab appetizer recipes for:

Crab Tater Tots

Crab Pot Stickers

Fried Crab Claws

Crab Rangoon

Baked Crab Rangoon

Crab Nachos and much more crab appetizer recipes clear below on this page...Enjoy!

We tried this first crab appetizer recipe from McCormick and Schmick's "Seafood Restaurant Cookbook". Who would have thought about crab tater tots? We tried them and absolutely loved them. And, yes, this will bring out the child in everyone, just as they had claimed!

Crab Tater Tots

Ingredients:

1 Pound Cream Cheese
3 Tablespoons-Garlic-minced
1/4 Cup-Fresh Cilantro-minced
1/4 Cup-Green Onion-minced
1 Tablespoon-Chipotle pepper puree'
1/4 Cup-Cream
1 Cup-Shredded Mild Cheddar cheese
1/2 Tablespoon-Tabasco
1 Pound-Crab Meat
1 Pound-Bay Shrimp
3 Pounds-Frozen Shredded Hash Brown Potatoes
3 Cups-Panko Bread Crumbs

Soften the cream cheese to room temperature for about an hour. Then, blend till smooth in mixer.
Fold in the remaining ingredients and blend well.
To form the crab tater tots, pinch off a generous tablespoon of the mixture and roll into tater tot-shaped balls.
These are best deep fat fried, but they can be drizzled with oil or spray and baked at 400 degrees. Whichever method you use, the tots need to be chilled, first, for at least and hour. This crab appetizer recipes can even be frozen. Allow the tot's to thaw refrigerated for 1 to 2 hours before cooking.
Serve with your favorite crab dip recipe. Makes 80-100 tater tots-about 10 servings.

Who don't like pot stickers? These take a bit of prep time, but they are worth it. This is one of our favorite crab appetizer recipes.

Crab Pot Stickers

12 Ounces-Crab Meat-drained
1/2 Cup-Fresh Shiitake Mushrooms-chopped
1/4 Cup-Frozen Baby Spinach-thawed and squeeze dry
1/4 Cup-Water Chestnuts-chopped
2 Green Onions-chopped
1 Egg White
2 Tablespoons-Soy Sauce
1 Tablespoon-Fresh Ginger-grated
2 Teaspoons-Lemon Peel-grated
2 Teaspoons-Sesame Oil
1/2 Teaspoon-Crushed Red Pepper
1/4 Teaspoon-Salt
1/4 Teaspoon-Ground Black Pepper
32 Gyoza Wrappers (thicker than won ton wrappers)
1/4 Cup-Sesame Oil
1 1/3 Cups Water

Combine the first 13 ingredients in a medium sized mixing bowl. Transfer to a food processor and pulse several times until mixture is well blended, but still slightly chunky. Return mixture to mixing bowl, cover and chill 1 hour.
Lightly flour a baking sheet; set aside.
Spoon about 2 teaspoons of mixture into each of the gyoza wrappers. Moisten the edges of the wrappers with a bit of water. Fold the wrappers in half over the filling and pinch the edges together.
In large skillet, heat 2 tablespoons fo the oil over medium-high heat until very hot. Carefully place half of the pot stickers upright in the skillet and cook for about 1 minute or until the bottoms are lightly browned. Reduce heat.
Carefully add 2/3 cups of the water to skillet. Cover and cook for 5 minutes. Remove the cover and cook for another 3 to 4 minutes or until all the water has evaporated. Cook again, uncovered, for 2 to 3 minutes until the bottoms are browned and crisp.
Use a wide spatula to carefully remove the crab pot stickers from the skillet. Keep them warm while cooking the remaining pot stickers same way as above, using the remaining 2 tablespoons of oil and 2/3 cups of water.
Makes 32 crab pot stickers.

Fried Crab Claws

This crab appetizer recipe makes an elegant dish. If the crab claws you have to use in this dish were purchased, do not reboil.

3/4 Pounds-Fresh Shrimp-shelled and deveined
3/4 Teaspoon-Salt
Pepper-to taste
1 Tablespoon-Sherry
1 Egg-well beaten
2 Tablespoons-Cornstarch
10 Raw Crab Claws
4 Tablespoons-Bread Crumbs
2 Cups-Oil-for frying

Heat wok at 425 degrees, add crab claws. Remove shell leaving 1 inch at the tip of the claws.
Finely chop the shrimp by hand or electric blender. Add salt, pepper, sherry, 1/2 beaten egg, and 1 teaspoon of the cornstarch. Blend well.
Scoop 1 1/2 tablespoons of shrimp mixture on each crab claw. Use wet fingers to shape the mixture smoothly around it. Leave the tip as a handle. Dredge claws evenly with the remaining cornstarch.
Dip claws in remaining egg. Coat evenly with bread crumbs.
Heat oil to 400 degrees. When moderately hot, add the crab claws a few at a time. Deep fry for about 12 minutes, until they become golden brown, turning occasionally. Drain on paper towels.
Serve with your favorite crab dip recipe.
Serves 10.

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Did you know? You can make great crab appetizers out of any of our crab cakes recipes? Just make the cakes smaller by using a tablespoon size amount. You just need to adjust the cooking time with smaller crab cakes. If it says 4 to 5 minutes, cut the time down and watch for them until they get golden brown, cooking them approximately 2 to 3 minutes. Crab Cakes make great crab appetizers, too!