The holidays are approaching and you know what that means: hors d'oeuvres! While we love traditional crab cakes and a good shrimp cocktail, this season we're trying something new. Sweet meets heat in our Korean-inspired Crab Skewer dish that is sure to be a crowd pleaser. Or, take your crab dip up a notch with our King Crab Dip which is packed with savor king crab meat, and a layer of bubbly cheddar cheese and fresh chives. Serve up the best crabbetizer out there!
Savory Crab Skewers Recipe
Ingredients
- 2 lbs Extra Large Red King Crab Legs
- 1 pack of wood skewers
- 1 Tsp of Gochujang Korean red pepper paste
- 1/2 tsp of red miso paste
- Zest and juice from 1/2 of a lime
- 1/4 tsp of sesame oil
- 1 cup of mayonnaise
- Toasted sesame seeds
- Green onions, cut thin
Directions
- Add all sauce ingredients, reserving the sesame seeds and green onions, to a mixing bowl and whisk to a smooth consistency. Refrigerate for at least 30 minutes.
- While the sauce chills, cut the crab legs open using kitchen shears. Skewer the crab legs and put them on a tray in the refrigerator until the sauce has chilled.
- Dress one side of the crab skewer with a smear of sauce then sprinkle on the sesame seeds and green onions as your garnish.
- Serve on a bed of greens as a passed hors d'oeuvre or build a salad and use the crab as your protein.
- Enjoy!
King Crab Dip
Ingredients
- 2 lbs Extra Large Red King Crab Legs, thawed
- 8 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh chives, plus more for garnish
- 2 teaspoons of Mr. Stick’s Original Lemon and Garlic Seafood Seasoning
- 1/2 teaspoon salt
- 1 cup (4 ounces) freshly shredded cheddar cheese (mild or sharp), divided
Directions
- Prepare to bake—Preheat oven to 350°F. Cut crab legs open using your Mr. Stick’s Shears. Remove meat and roughly chop or pull apart with fingers. Set aside.
- Mix the dip—Add cream cheese to a medium bowl and beat with an electric mixer until smooth. Add in sour cream, mayo, chives, Mr. Stick’s seasoning and salt and continue beating until evenly mixed. Add in about 3/4 cup of the cheddar cheese and mix until smooth. Stir in crab meat until evenly distributed.
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Bake the dip—Spread dip in an even layer in an 8” x 8” baking dish or 9” pie plate. Sprinkle the remaining cheddar cheese across the top. Bake in preheated oven until cheese is melted and bubbly—about 20 minutes. Garnish with a sprinkling of chopped chives. Serve warm.
TIPS
- Kick the Can—While most recipes settle for canned lump crab meat, we’ve elevated the flavor exponentially with succulent king crab straight from the Bering sea. Caution—show up with our version, and you’ll be asked to bring it to every potluck from here to eternity.
- Out with the Old Bay—Delight guests by trading the traditional crab flavoring with a fresh and tastier alternative: Mr. Stick’s Original Lemon and Garlic Seafood Seasoning.