CRAB SALAD IN SPANISH RECIPES

Name: Spicy Crab Salad Tapas
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: about 2 dozen.
Ingredients: 1 can (16 ounces) lump crabmeat, drained; 1/4 cup finely chopped sweet red pepper; 1/4 cup finely chopped sweet yellow pepper; 1/4 cup finely chopped green onions; 1 jalapeno pepper, seeded and finely chopped; 1 tablespoon minced fresh cilantro; 1 tablespoon lemon juice; 2 garlic cloves, minced; 1 teaspoon ground mustard; 1/2 cup mayonnaise; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 package (17.3 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water; Optional: Minced fresh parsley and seafood seasoning

SPICY CRAB SALAD TAPAS RECIPE: HOW TO MAKE IT

Spicy Crab Salad Tapas Recipe: How to Make It image

I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama

Provided by Taste of Home

Categories Appetizers

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield about 2 dozen.

Number Of Ingredients 16

Ingredients

1 can (16 ounces) lump crabmeat, drained
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
Optional: Minced fresh parsley and seafood seasoning

Steps:

Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

Nutrition Facts : Calories 145 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 11g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 5g protein.

CRAB SALAD RECIPE | ALLRECIPES

Crab Salad Recipe | Allrecipes image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds crabmeat
2?½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2?½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, CarbohydrateContent 14.6 g, CholesterolContent 183 mg, FatContent 25.3 g, FiberContent 1.8 g, ProteinContent 51.9 g, SaturatedFatContent 3.7 g, SodiumContent 1331.3 mg, SugarContent 9.4 g

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SPICY CRAB SALAD TAPAS RECIPE: HOW TO MAKE IT

I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama
From tasteofhome.com
Total Time 55 minutes
Category Appetizers
Calories 145 calories per serving

Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

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