Crunchy Hot Crab Bites

Crunchy Hot Crab Bites - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 1/2 cups lump crabmeat -- drained - all shell bits removed

1 tablespoon fresh lime juice -- OR

1 tablespoon fresh lemon juice

1/2 teaspoon lime or lemon peel -- finely grated

1 green onion -- minced

2 tablespoons parsley -- minced

1 teaspoon Worcestershire sauce hot pepper sauce -- to taste

1 teaspoon hot prepared mustard -- or to taste - such as cajun, creole or chinese

2 tablespoons unsalted butter -- melted

16 melba toast rounds

1/2 cup Swiss cheese -- OR

1/2 cup sharp cheddar cheese -- shredded

Directions

Preheat broiler.

Combine crab, lime juice, lime peel, green onion, parsley, worcestershire sauce, mustard & pepper sauce. Taste & adjust seasonings. Brush melted butter on toast rounds & arrange in a single layer in a broiler pan.

Top each round with a portion of the crab mixture, then 1 1/2 teaspoons cheese. Broil until cheese is melted & crab mixture is hot.

Makes 16 appetizers.

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Latest Reviews

"I used homemade vegetable stock in place of the chicken stock, and added a pinch of smoked paprika. This is such a nice, simple recipe, thanks to the poster!" - janemarie1960

"Cinnamon-spiced apples are baked with a sweet oat crumble topping in this easy apple crisp...." - denise

"I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not ... " - millereg

"You might as well bake pumpkin bread in the large batch called for here, because everyone ..." - jjohn32

"This is my first pizza sauce yet takes like a long held family secret! Truly pizzaisque!" - carla a.

"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.

Happy cooking...