o the breadcrumb mixture; Add crab meat to bread crumb mixture
Heat oil in a large saucepan over medium heat. Saute onions and ginger for 1-2 mins. Add chicken stock and 2 cups water. Bring to a boil. Break vermicelli in half and add to pan along with choy sum. Simmer for 4 mins, until noodles are tender. Add mushrooms, crab meat, fish sauce and soy sauce. Simmer for 1-2 mins, until heated through.
Ladle into serving bowls. Top with extra spring onion and chopped chili, if using. Serve with lime wedges.
risp.
Meanwhile, combine the crab meat with lemon juice, mayonnaise
Combine crab, egg, onions, mayonnaise, mustard, fresh breadcrumbs, Worcestershire sauce, parsley and paprika in a medium bowl. Shape into 4 patties then coat in dry breadcrumbs.
Heat oil in a medium frying pan over medium-high heat. Cook patties until browned on both sides and cooked through. Serve hot.
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.
br>Remove any bones from crab and shred meat.
Add
he peppers.
Drain the crab meat if necessary and place
Bone and flake crab meat (drain well if using canned).
Melt butter; blend in flour.
Add chicken stock gradually, stirring continuously.
Bring to boil; reduce heat.
Add crab and mushrooms.
Let heat thoroughly.
Add cheese, wine and seasonings.
Pick over crab meat carefully and remove any bits of shell. (Drain canned crab.)
Mix all ingredients together except paprika and place mixture in a small baking dish.
Sprinkle top with paprika.
Bake in a 300\u00b0 oven until heated through.
Serve with raw vegetables or crackers.
onstantly.
Add salt, pepper, canned crab, and sherry; mix well.
nd the juice from the canned crab (if any) to the vegetable
mixing bowl, combine the crab meat, parsley, cayenne pepper, salt
Preheat oven to 375\u00b0.
In a large bowl, mix together all ingredients, except crab meat and cheese, for topping.
Fold in crab meat.
Put mixture into a 1 1/2-quart casserole dish coated with nonstick cooking spray.
Bake for 20 minutes.
Sprinkle top with additional cheese and bake for 5 minutes more.
Serve with an assortment of crackers.
Preheat oven to 350\u00b0.
Saute mushrooms in butter.
Remove w/ slotted spoon to paper towels and blotdry thoroughly.
Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
Drain crab and blot dry with paper towels.
Fold mushrooms, crab and Monterey Jack into egg mixture.
Spread into (ungreased) 10\" Pyrex pie plate.
Bake 45 minutes, or until knife inserted in center comes out clean.
Drain and separate canned crab, reserving liquid, or defrost, drain and slice frozen crab, also reserving liquid.
Cook spinach according to package directions; drain and chop coarsely.
Blend sour cream and cream cheese.
Stir in crab, green onions and Cheddar cheese.
Serve with Wheat Thins.
Boil egg noodles 6 or 7 minutes.
Drain and rinse with cold water.
Add crab, celery and pepper.
Season with Alpine and lemon herb.
vocado.
Sitr together the crab, mayonnaise mixture and the cooled
arger bowl, add crab and if you are using canned crab, pick through
Preheat oven to 325\u00b0.
Melt butter in saucepan.
Add onion; saute about 10 minutes or until soft.
Stir in flour.
Add the stock and the cream slowly.
Add salt and pepper.
Bring to a boil.
Cook 1/2 minute, stirring constantly.
Arrange chicken, peas and crab meat in layers in a buttered 1 1/2-quart casserole dish.
Cover with sauce.
Top with bread crumbs.
Bake 25 minutes or until browned on top.
Serves 6.