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 meat 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:

We tried this first crab appetizer recipe from...

Mccormick & 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! You can purchase the cookbook right here over in the right hand column...


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-Chipolte 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 recipes. Makes anywhere from 80 to 100 tater tots-about 10 servings.

Crab Pot Stickers

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

Ingredients:

  • 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 of 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

Say this recipe 5 times real fast! Trust me, they're easier to make! This crab appetizer recipe makes an elegant dish. If the crab claws you have to use in this dish were purchased, do not re-boil. Ingredients:

  • 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.

Out of McCormick & Schmick's Seafood Restaurant Cookbook 2nd Edition This wonderful crab appetizer recipe is sure to be a hit for any occasion! They really do need to be deep-fried or pan-fried in deep oil to get the "bestest ever Crab Rangoon", but it is do-able to do at home. Like many crab appetizers, this is perfect as a first course or you can use it as an hors d'oeuvre. That's up you! Enjoy!...


Crab Rangoon

Ingredients:

  • 1/2 Pound-Cream Cheese-softened
  • 1/2 Pound-Crab Meat
  • 1 Tablespoon-A-1 Steak Sauce
  • 1/2 teaspoon-Onion Powder
  • 1/2 teaspoon-Garlic Powder
  • Pinch-Salt
  • Pinch-Pepper
  • 16-Won Ton Wrappers
  • 1/4 Cup-Yellow Corn Meal
  • 2 Egg Yolks-mixed with 2 Tablespoons of Water
  • 2 Cups-Vegetable Oil
  • 1 Cup-Cashew Dipping Sauce (Recipe below-this is absolutely Yummy!)

Beat the cream cheese with an electric mixer until soft and smooth. Fold in the crab meat, the A-1 sauce, the spices, and blend well. Do Not Over Mix! Scatter the cornmeal on a cookie sheet or on a work surface. Arrange the won ton wrappers at the front of the work surface. Place a generous tablespoon of the crab filling in the center of each wrapper, leaving a border around the filling. Moisten the edges of each won ton with the egg mixture. Fold the wrapper over onto itself, corner to corner, to form a triangle. Pinch the two opposite corners together to form the rangoon shape. Make sure all the seams are sealed well. Chill the rangoons for at least 1 to 2 hours, or overnight. To cook-heat the oil in a deep pan to between 350 degrees to 360 degrees using a candy thermometer. Fry the rangoons until crisp and golden for about 2 to 3 minutes. This crab appetizer recipe makes around 16 Crab Rangoons. Serve with this delicious...

Cashew Dipping Sauce

Ingredients:

  • 1 Cup-Sweet Thai Chili Sauce
  • 1/4 Cup-Minced Fresh Cilantro
  • 1/2 Tablespoon-Freshly Squeezed Lemon Juice
  • 1 Tablespoon-Rice Wine Vinegar
  • 2-Ounces-Unsalted Cashews

Preheat the oven to 350 degrees F. Combine all ingredients except the cashews. Roast the cashews on a baking sheet for 10 minutes until brown. Chop the cashews in a food processor until they are coarsely chopped. Combine the cashews with the mixture and blend thoroughly. Enjoy!

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