Preheat oven to 375 degrees
Grease shallow baking dish with vegetable oil (I use the kind from a spray can)
Wash and dry completely the monk fish, season both sides of the fillets with salt and pepper
Divide the crab meat into four equal size portions and place the crab on each fillet, roll up and secure with a tooth pick.
Top each rolled fillet with 1 1/2 Tablespoon of mushroom soup
Place fillets in greased dish (uncovered)bake for 25 minutes
Mix and heat ingredients and add crab meat at the end.
Chill grapefruit and crab meat in cans.
Drain grapefruit. Flake crab meat, removing bony tissue.
Alternate grapefruit and crab meat in cocktail glasses.
Mix remaining ingredients.
Pour over grapefruit and crab meat.
Serves 8.
Drain crab meat and pour lemon juice on meat.
Combine remaining ingredients and add to crab meat and lemon juice.
Put in saucepan and heat at low temperature.
Place in serving bowl or chafing dish and serve with assorted crackers, chips or cubes of French bread.
Cube crab meat, Velveeta cheese and Cheddar cheese.
Cook soup with milk and melt in both cheeses.
Arrange crab meat in bottom of casserole dish.
Pour cheese mixture over crab meat.
Crush 8 to 10 Ritz crackers and sprinkle over top.
Dab with butter.
Bake 1/2 hour at 350\u00b0.
Crumble 1 1/2 slices of toasted bread into crab meat and combine ingredients with milk blended with mayonnaise.
With other 1 1/2 slices of toasted bread, grate and sprinkle over top of casserole.
Dot butter on top. Put in stove and cook until warm through.
Serve.
Dice crab meat so it is tiny pieces; put lemon juice over or squeeze fresh lemon on crab meat.
Put 2 to 3 tablespoons of sour cream with crab meat and mix.
Stuff mushrooms with mixture; cover with Mozzarella cheese and Cheddar cheese.
Bake at 325\u00b0 to 350\u00b0 for about 20 minutes or until mushrooms are soft and cheese is melted.
Remove any shell from the crab meat.
Combine all the ingredients; serve on lettuce.
Shrimp may be used instead of crab meat.
Serves 6.
Beat all ingredients, except crab meat, in mixer until smooth. Add crab meat and mix gently.
Heat in oven until warm.
May also be served cold.
Pick over crab meat for shells.
Sprinkle Wye River or Old Bay seasoning over crab meat.
Beat egg; mix in mayo, mustard, Worcestershire, lemon juice, crumbs and crab meat.
Mix; make patties.
Fry in butter until brown on both sides.
Serve.
Salt and pepper to taste.
Combine the onion and margarine in a microwave-safe dish. Microwave on High for 3 minutes.
Stir in the cheese.
Microwave for 1 to 2 minutes or until the cheese is melted, stirring occasionally.
Add the crab meat and soup.
Microwave for 3 to 4 minutes or until heated through, stirring occasionally.
Yields 16 servings.
Squeeze juice from crab meat.
Mix 1/4 can of crab meat with cream cheese.
Add a little grated onion/onion flakes or garlic salt.
Add rest of crab meat to cocktail sauce and mix.
Pour over cheese ball.
Spray an 8 ounce Cool Whip container with vegetable spray. Put crab meat on bottom.
Mix cream cheese, onion and salts to taste.
Spread over crab meat and refrigerate until firm.
Garnish with cocktail sauce and serve with assorted crackers.
(Imitation crab meat works fine.)
Soften gelatin in cold water.
Put the soup, mayonnaise, cream cheese and Worcestershire sauce into saucepan over low heat.
(Or use double boiler.)
Stir constantly until cheese is melted.
Add gelatin; stir until dissolved.
Remove from heat.
Add onion, celery and crab meat.
Pour into greased mold and chill overnight. Unmold onto a dish or tray.
Serve with assorted crackers.
lear.
Stir in garlic, crab meat, salt and hot sauce. Reduce
Combine all ingredients except crab meat.
Mix with electric mixer until blended.
Fold in crab.
Serve with crackers.
Have cheese at room temperature.
Remove tendons from crab meat and break apart.
Combine crab meat, cheese and remaining ingredients.
Lightly brush 1 1/2-quart mold with salad oil and press crab mixture into it.
Drain crab meat and flake over cream cheese.
Pour sauce over crab meat; serve with your choice of crackers.
This is a quick appetizer to prepare for unexpected holiday company.
Beat cream cheese until soft; add crab meat, mayonnaise, salt and Worcestershire sauce.
Mix thoroughly.
(If doing ahead, refrigerate until ready to use.)
Cover bread rounds generously with crab meat mixture; sprinkle with paprika.
Broil under low heat a few minutes until golden brown and bubbly.
Serve hot.
Wash crab meat briefly with cold water; remove any pieces of shell and drain. Mix horseradish and chili sauce. Starting with chili sauce mixture, alternate layers of sauce mixture and crab meat over cream cheese bar. Finish with layer of chili sauce. Serve with crackers.