Blue Crab Fritters:
Combine shredded crab with 3/4 cup mayonnaise,
Rinse and drain crab meat.
Remove any shell pieces.
Cook onion and mushrooms in butter until tender.
Combine crab meat, onion, mushrooms, eggs, cream, parsley, salt and pepper.
Bake pie shell in hot oven (450\u00b0) for 7 minutes.
Pour ingredients into pie shell.
Sprinkle dash of paprika on top.
Top with 1/4 cup Swiss cheese, grated.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Let stand 10 minutes.
Serves 6. Anna makes this at Christmas.
Remove remaining shell and cartilage from crab meat.
Cook bacon until crisp; crumble and set aside.
Saute vegetables in bacon grease.
Saute
in olive oil, onion and green pepper until onion is transparent.
Salt and pepper to taste.
Add Ragu sauce and 1
cup of water.\tBring to boil, stirring well.
Reduce heat. Add
crab meat
and drained mushrooms.
Mix well.
Bring to a simmer and add dash of garlic salt.
ite size pieces.
Add crab meat and enough water to moisten
In a large skillet, combine butter and olive oil and saute onion and garlic over medium heat for 2 to 3 minutes, add the flour and cook and stir until flour is well blended. Stir in broth, tomatoes, salt and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add crab meat and cook for 5 minutes. Stir in spinach and cook just until fresh spinach melts or the packaged spinach is hot. Toss hot pasta with 1/3 Parmesan cheese, then top pasta with crab-tomato sauce. Pass remaining cheese.
1.Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
Combine remaining ingredients and pour over crab meat and gently fold in the crab. Only mix enough to combine ingredients and avoid breaking up the crab meat into shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
Broil until golden brown (5 minutes each side) or deep fry at 350\u00b0F for about 2-3 minutes.
Pick through the crab meat to remove any shell or
Combine all ingredients except crab, flour and butter (or oil) and adjust seasoning.
Gently fold into crab meat.
Portion into 3 1/2-ounce cakes.
Lightly flour and saute in butter (or oil). Serve immediately with \"Cocktail Sauce From Hell.\"
Serves 6.
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
Remove any shell or cartilage from crab meat.
Combine mayonnaise, pimiento, salt, Worcestershire sauce, Tabasco and Old Bay seasoning.
Pour over crab meat and mix lightly.
Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken.
Add salt and pepper.
Mash egg yolks and set aside.
Make roux with butter and flour.
Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened.
Pour while hot over crab and mix gently.
Place in buttered 1 quart casserole.
Cover top with bread crumbs.
Dot with butter.
Brown in 350 degree oven until just warm.
Remove any shell or cartilage from crab meat.
Cook onion in butter until tender.
Combine all ingredients, except crumbs. Shape into six cakes and roll in crumbs.
Place cakes in a heavy frying pan containing about 1/8-inch of fat, hot but not smoking. Fry at moderate heat.
When cakes are brown on one side, turn carefully and brown the other side.
Cooking time is approximately 5 to 8 minutes.
Drain on absorbent paper.
Serves 6.
Heat butter; add onions and celery.
Simmer.
Add flour, stir and simmer for 5 minutes.
Add half and half and 1 cup cream. Boil slowly for 10 minutes.
Add salt, pepper, nutmeg and mustard to taste.
Add remaining cup of cream and crab meat.
Simmer several minutes.
Before serving, add sherry; heat thoroughly. Serves 8 to 10.
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.