ebris.
Cook crawfish by boiling in hot water with the
Preheat an outdoor grill for high heat. When hot, lightly oil grate.
Whisk together the olive oil, butter, and garlic; generously brush onto crab.
Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Melt butter in saucepan.
Saute onion and bell pepper in butter.
Add crab meat and shrimp and cook on low until shrimp is cooked.
Add half and half and parsley.
Thicken sauce with flour. Serve over noodles and top with cheese or serve with crackers.
Melt both cheeses.
Stir in whipping cream.
Add W.
sauce and garlic powder, stirring until well blended.
Add a crab.
That's what my recipe says!
Add a crab!
*LOL*She served this with warm baguette type bread, or you could do crackers of some type.
MmMmm~ I have no clue how many this serves!
It's dip.
*preptime doesn't include cleaning the crab~ i've never had to clean my own crab, so i really don't know how long it takes!
ick.
After water is boiling and has reduced a bit
nd mix well. Add the crab meat (be sure to check
igh heat; add crab legs; cover. Cook until crab is cooked through
n a large pot of boiling water until al dente, drain
Cook potatoes in lightly salted boiling water for 15-20 mins,
Remove all the crab meat from shells and set
ell.
Finally, add lump crab with large spoon. Fold in
Mix mashed potato with egg yolk and season. Fold in crab meat, tomato and parsley. Shape mixture into 8 patties. Coat in flour, then in beaten egg then in breadcrumbs. Chill 1 hour.
Meanwhile, cook the spinach 1 min in a pan of salted, boiling water, until wilted. Drain
Fry crab cakes in oil, in two batches, 3-4 mins each side until golden. Drain on paper towels and serve hot on a bed of wilted spinach.
Cook noodles in boiling salted water until just tender. Drain then rinse under cold water. Drain again then toss with cucumber, onion, carrot and spinach. Add 1/2 the crab. Set aside.
For the ginger miso dressing, combine all ingredients with 2 tbsp water in a blender. Puree. Add 1/2 to salad and toss to combine.
Distribute salad between serving plates and top with remaining crab and dressing. Garnish with pickled ginger. Serve.
Make a white sauce of the margarine, flour and milk.
Bring just to boiling and cook over low heat for 5 minutes.
Stir slowly to keep mixture cooking evenly.
(Do not overcook as sauce will curdle.)
Add imitation crab, mushrooms, onions, lemon juice, salt and pepper and mix well.
Serve over hot buttermilk biscuits. Serves 12.
Cook the pasta in a large saucepan of boiling, salted water, according to package directions. Drain and return to saucepan.
Meanwhile, heat the oil in a large frying pan over medium heat. Saute the onion, garlic and chili peppers 2 mins. Reduce heat to low. Stir in the crab, peas, stock and lime juice. Cook, stirring, 1-2 mins. Toss in the hot pasta and cilantro. Season to taste and serve.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Saute garlic for 1 min, until tender. Add tomatoes, asparagus and lemon zest. Cook for 1-2 mins, until asparagus is almost tender. Add pasta and lemon juice and toss to combine. Season then fold in crab meat. Remove from heat and add basil.
Serve with extra basil leaves, a drizzle of oil and a grinding of black pepper.
Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Soak noodles in boiling water for 10 mins. Drain then distribute between muffin recesses.
In a large bowl, mix crab meat, eggs, coconut milk, spring onions, cilantro, curry paste, lime juice and chili. Spoon over noodles. Sprinkle with sesame seeds. Bake for 20 mins, or until firm and golden. Let cool in pan. Remove from pan with a plastic spatula. Serve with sweet chili sauce and salad.
inutes before serving.
This recipe should make 2- 9 inch
our second bowl: Place your crab meat in bowl. Season evenly
killet heats, prepare onion and crab as directed above. A few