Crab + Laughing Cow "muffins"?
I saw a post about making crab "muffins" that seemed like quiche-like crab dip, but there was not much guidance besides a vague recollection of the ingredients.
Does anyone have more precise advice for this dish? It was crab, laughing cow cheese, scallions, etc - mixed together and put into muffin tins.
I like making individual crab dip "muffins." Randomly threw this together one time and have been making it for people ever since.
a few wedges of light laughing cow cheese
mayo (i use the low fat kind)
garlic, pepper, salt
diced up onion
mix all together, scoop mixture into muffin tins, and sprinkle parmasan cheese on top, pop into 350 oven until tops are browned.
Delicious, low fat but tastes sinful!
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lacey Mar 21, 2006 09:47PM
Right, I had seen that post and that was the impetus for trying to make them. However, with such vague directions as "mix all together" I was hoping for some more specifics!
I ended up mixing crab, laughing cow, lemon, garlic, s&p, parmesan cheese, scallions together without the mayo. I think an added egg white would have bound it more and made it puff up a bit, but it was fine.
All but a couple were eaten, so it clearly went over well! (versus the cheese and crackers of which only half the chunk of cheese was eaten)
I think you could bind these ingredients with a bit of flour, pinch of leavener, seasoning, and a bit of egg. Exact proportions not necessary, but say for two cups of ingredients (meat, cheese, veggies) add 1/4 to 1/3 c flour and a small beaten egg. Because of the flour, butter the muffin tins well.
I don't think this is quite what you're looking for, but you might like crab meltaways, which are made with crab, spreadable cheese and English muffins:
It's a pretty decent way to stretch crabmeat, and it's OK to use claw meat and not backfin.