Yields:
24 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
13 Mins
Total Time:
28 Mins
My Crabby Shell Appetizers will be a nice addition to your Mother’s Day Brunch menu. My husband Gary’s parents were from Newfoundland, Canada and he grew up with lots of seafood. I have adapted his mom’s crab recipe for this appetizer. You just bake them for 13 minutes and they are ready to go.
Since crabs are shellfish you can purchase them at your supermarket fish section in cans. They come in several different varieties, such as jumbo lump crabmeat and backfin crabmeat. The jumbo lump crabmeat is the most expensive version. A can of backfin crabmeat is at least half the price. You could also go crabbing in the bay at the shore and use the fresh crabmeat for this dish. Why not try my Crabby Shell Appetizers for your next party.
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Ingredients
Adjust Servings
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Making crabby filling
- Making crabby shell
Instructions
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Prepare crab mixture -
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Using an electric mixer add these ingredients to mixing bowl; drained crabmeat, softened butter, cheese, mayonnaise, seasoned salt and garlic. Mix until smooth at medium speed. Set aside while you prepare the shell dough.
Prepare shell dough
- Combine dry ingredients in a bowl; flour, baking powder, lemon zest and salt. Cut butter up into small pieces and add to flour mixture. Using a pastry blender or two forks incorporate the butter into the flour until crumbly. Sprinkle milk over dough and using your hands begin to knead the dough into a smooth ball. Sprinkle flour on your counter and using a rolling pin, roll the dough until one inch thick. Cut out shell circles by using a small cookie cutter or a 1/4 cup measuring cup.
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Spray a sheet pan with cooking spray. Line up shell circles in rows onto the sheet pan. Using your thumbs, press in the center of shell circles and create an edge. Spoon 1 T of crab mixture into center of shells. Bake at 350* for 13 minutes. Serve warm.
