Best Crab Snow Cones On Ice 1430099 Recipes

CRAB-STUFFED CONES

Steps:

• Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with a sharp scissors until edge is even. Place a 1-in. foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers., Bake at 375° for 10 minutes or until golden brown. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls., In a large bowl, beat cream cheese until smooth. Beat in the sour cream, lemon juice and remaining dill until blended. Fold in the crab. , Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.

SNOW CRAB BLOODY CAESAR

Steps:

• Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice. Put ice into a tall glass. Add a dash of salt, and pepper, to the ice. Add dashes of Worcestershire, and hot sauce. Peel and grate some fresh horseradish into the glass. Add the vodka, if using. Top up with juice. Garnish with a lemon wedge, celery stick, and crab leg.

STEAMED SNOW CRAB LEGS

Steps:

• In a large pasta pot with strainer insert, bring 3-4 cups water to boil. (Water amount may vary, but just keep below the level of the strainer portion of the pot.).
• Rinse ice from frozen crab legs, and place in the strainer insert of the pot. Cover.
• Steam crab legs for 6 to 14 minutes, or until heated through.
• Serve crab legs with clarified butter for dipping. (Recipe #51525 works well.).