Appetizers for the holidays featuring, Crabmeat Deviled Eggs, Deviled Crab and Cheese Biscuit Cups and Savory Crab Cheesecake

If you like Crabmeat, then you need to try out one or more of the following Appetizer recipes, for your Holiday Party.

Crabmeat Deviled Eggs

Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.

INGREDIENTS:

• 8    eggs
• 1    (6-oz.) can crabmeat, drained, flaked
• 1/4    cup mayonnaise
• 1/2    teaspoon dry mustard
• 1/4    teaspoon ground red pepper (cayenne)
• 16    sprigs parsley

DIRECTIONS:

• Place eggs in medium saucepan; cover with cold water. 
• Bring to a boil. 
• Reduce heat to low; simmer about 15 minutes. 
• Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; cut in half lengthwise. 
• Scoop yolks from 4 eggs into medium bowl. 
• Remove remaining yolks; reserve for another use or discard.
• Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. 
• Mound yolk mixture into center of each cooked egg white. 
• Garnish each with parsley sprig. 
• Cover; refrigerate until serving time.

Prep Time: 40 Min
Total Time: 40 Min
Makes: 16 deviled eggs

Deviled Crab and Cheese Biscuit Cups

You'll be the belle of the next party when you serve an elegant appetizer that blends cream cheese and crab in a delicate biscuit cup.

INGREDIENTS:

• 3/4    cup whipped cream cheese spread (from 8-oz container)
• 1    tablespoon fresh lemon juice
• 1    teaspoon red pepper sauce
• 1/4    cup finely shredded mild Cheddar cheese (1 oz)
• 2    tablespoons chopped green onions (2 medium)
• 1    teaspoon paprika
• 1/2    cup Progresso® garlic herb bread crumbs
• 3    cans (6 oz each) white crabmeat, well drained
• 1    cup chopped celery
• 1    can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
• 2    tablespoons chopped fresh parsley

DIRECTIONS:

• Heat oven to 375°F. 
• Spray 16 regular-size muffin cups with cooking spray.
• In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, onions, paprika, bread crumbs, crabmeat and celery until well blended.
• Separate dough into 8 biscuits; then peel in half to make 16 biscuits. 
• Press or roll each into 5-inch round. 
• Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4-inch rim over edge of cup. 
• Place 2 tablespoons crab mixture in bottom of each muffin cup.
• Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. 
• Sprinkle each with chopped parsley; lightly press into filling. 
• Remove biscuit cups from pan; serve immediately.

High Altitude (3500-6500 ft): No change.

Prep Time: 35 Min
Total Time: 55 Min
Makes: 16 servings


This is an EXCELLENT appetizer and very easy to make.  It's very classy and generates alot of discussion for its uniqueness.

 Savory Crab Cheesecake

This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.

 INGREDIENTS:

Crust;

• 1/2    cup Progresso® Italian Style Bread Crumbs
• 1    oz. (1/4 cup) shredded Parmesan cheese
• 2    tablespoons butter or margarine, melted

Filling;

• 20    oz. cream cheese, softened
• 2    tablespoons finely chopped green onions (2 medium)
• 1 1/2    teaspoons dried Creole seasoning
• 1    teaspoon sugar
• 1/2    teaspoon dry ground mustard
•     Dash ground red pepper (cayenne)
• 1/2    cup heavy whipping cream
• 1    tablespoon cocktail sauce
• 1    teaspoon Worcestershire sauce
• 1/2    teaspoon red pepper sauce
• 4    eggs
• 1    (6-oz.) can lump crabmeat, drained

Garnish and Serve with;

• Sprigs fresh parsley or leaf lettuce
• 1/2 to 3/4 cup cocktail sauce
• Assorted crackers

DIRECTIONS:

• Heat oven to 350°F. 
• In small bowl, mix all crust ingredients. 
• Press mixture in bottom of ungreased 8- or 9-inch springform pan. 
• Bake at 350°F. for 5 to 9 minutes or until light golden brown.
• Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. 
• Add eggs, 1 at a time, beating well after each addition. 
• Stir in crabmeat.
• Remove partially baked crust from oven. 
• Pour filling over crust. 
• Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. 
• Cool 30 minutes.
• With small metal spatula or knife, loosen edges of cheesecake. 
• Cool an additional 30 minutes. 
• Refrigerate at least 2 hours before serving.
• To serve, remove sides of pan; place cheesecake on serving platter. 
• Arrange parsley around outer edge. 
• Serve with cocktail sauce and crackers.

High Altitude (3500-6500 ft)
Use 9-inch springform pan. After baking crust and making filling, remove partially baked crust from oven. Place baking pan filled with about 2 inches water on oven rack below middle rack. Pour filling over crust. Place cheesecake on middle oven rack over pan; continue as directed above.

Tip:

Serve on a cake plate with spicy cocktail sauce on the side in a silver gravy bowl, and it looks like something from a high-end restaurant!

Prep Time: 20 Min
Total Time: 4 Hr 30 Min
Makes: 20 servings (4 Tbsp cheesecake and 5 crackers each)