Sweet Sixteen Crab Cups
Sweet Sixteen Crab Cups
By Laura Kurella |
March 22, 2018 8:06 am
It’s down to the Sweet Sixteen!
With a delightful dab of crab swirled into a tiny tomato cup, this creamy-cheesy blend of flavors is also so eye-catching that your fans won’t be able to get enough!
Add stunning color to your B-ball buffet by creating a tray of Sweet Sixteen Crab Shots whose flavor is so delightful it will have all your fans shouting.
Like this: Like Loading...
1/4 lb.
crab meat
1 tablespoon
mayonnaise
2 tablespoons
whipped cream
1 tablespoon
fresh tarragon, minced
Pinch of black pepper
30
small cherry tomatoes
1 bunch
chives
1
Rinse and drain crab meat well. In a medium bowl, combine crab with mayonnaise, whipped cream and tarragon and a pinch of black pepper.
2
Remove the top third of each tomato then top with a dab of the crabmeat mixture. Cover and chill for up to 2 hours.
3
Garnish with a sprinkling of snipped chives then use remaining chives to decorate platter.
Laura Kurella
Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
"His death taught me - the hard way - that something I thought innocuous – food – can kill you!"
Channeling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. "And, in the midst of doing so, I found my life's calling."
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good.
Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
"Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. It is a blessing for something so uplifting to come from such a loss. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!"
Laura is the 2018 recipient of the Michigan Press Association's award for Best Columnist. Her column also eared a Best Feature award from the Hoosier State Press Association in 2009.
More …
More
14hr
Recipes March 22, 2019 8:22 pm
I remember so well one of my parents’ first restaurants in Maine. It was the Canaan Country Kitchen. It was here that I first (…)
14hr
In our insights business, CultureWaves, we have a term called DVR Lifestyle. The name is a bit dated on purpose—because it means we (…)
14hr
Recipes March 22, 2019 7:58 pm
This classic Bisquick Crumb Coffeecake recipe was once a staple in many kitchens, when boxes of cake and biscuit mixes included recipes. (…)
3d
This evening, the Sugar Moon rises. And what exactly does that mean? This third, and last, supermoon of 2019 is called a Sugar Moon because (…)
3d
Recipes March 20, 2019 8:34 pm
This Toasted Bruschetta with Brie Butter is an easy, yet elegant, appetizer for your next gathering. It’s the perfect combination (…)
4d
Culinary Contributor Laura Kurella takes a look at three chefs who are leading in the plant-based cooking space, elevating it to new (…)
4d
Recipes March 19, 2019 8:01 pm
This recipe for Barbecued Maitake Steaks is from the Wicked Healthy Cookbook (Grand Central Life & Style, 2018), written by chefs Chad (…)
4d
Recipes March 19, 2019 2:57 pm
This recipe for a great chicken entree comes from the 3rd Annual Plugrá Magnifique Recipe Contest.
5d
Recipes March 18, 2019 10:00 pm
Here is a quick fruit and vegetable salad with a sweet and tangy dressing. This Kale Cabbage and Pear Salad with Citrus Dressing makes (…)
5d
Recipes March 18, 2019 9:46 pm
This Challah Bread Pudding from New York City based artist Patti Grabel is a delightful way to celebrate Purim. It’s inspired by (…)
More TFC
Comments