Put chicken and pork bone in water.
Add salt and Accent. Cook until meat is done and remove meat.
Add 2 cans regular corn, creamed corn and crab meat.
Add flour to 1/2 cup broth; mix together.
Add to soup.
Add 2 tablespoons oyster sauce, corn oil and a little bit of salt.
Add egg (take off some white of egg and whip) very slowly while stirring soup; when starts to boil, turn off.
Combine soups in saucepan; add milk and cream.
Stir well; heat but not boil.
Add crab meat.
Add sherry just before serving. Place piece of butter in bottom of soup tureen or place pat of butter in bottom of individual bowls.
Pour hot soup over; serve immediately.
Yields 4 servings.
Mix crab meat, soup and peas.
Put in casserole.
Sprinkle top with pepper, grated cheese and paprika.
Bake at 350\u00b0 for 20 minutes.
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
Combine crab meat, soup and half and half cream in saucepan. Salt and pepper to taste.
Bring to a boil, stirring constantly. Do not let bottom burn.
Reduce heat to simmer.
Add a little lemon juice and Worcestershire sauce to taste.
Serve with a thin slice of lemon floating on top and a little fresh parsley.
Serves 4 to 5.
(I have doubled and re-doubled this recipe to serve a crowd with great results.)
Mix and heat ingredients and add crab meat at the end.
Lightly oil a 4-cup (1 quart) mold and set aside.
In a saucepan over medium to low heat, combine the cream cheese and soup and stir until blended.
Sprinkle the gelatin over the mixture and stir until blended.
Stir in the mayonnaise until well combined.
Do not let the mixture boil.
Remove the pan from the heat and carefully blend in the crab meat, onions and celery. Pour the crab mixture into the prepared mold and chill for at least 6 hours.
This recipe can be made up to 2 days in advance.
Chop onion and saute in butter until tender, then slowly add crab meat.
Stir on low heat so it won't stick.
Add white pepper, then slowly add 2 cans of soup, then 2 cans of milk, stirring slowly.
Do the same with the other 4 cans of soup.
Let cook on low heat until ready to serve.
Feeds 6 to 8 people.
This can also be frozen for quick meal with no bother.
Serve with crackers.
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.
Combine soup, cheese and onion in pan.
Heat until cheese melts, stirring.
Blend in mayonnaise.
Remove from heat.
In small saucepan, sprinkle gelatin over water.
Over low heat, stir until dissolved.
Stir into soup mixture.
Add crab meat and celery.
Pour mixture into a 6-cup mold that has been greased with mayonnaise.
Refrigerate until firm.
Serve as spread with crackers.
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.
Grease bottom and side of casserole size pan or casserole dish with butter or margarine.
Place separated broccoli on bottom of pan.
Layer crab meat on top; layer the soup on top of the crab meat (water the inside of the soup can slightly to assure obtaining all the soup); sprinkle grated
Cheddar cheese and then place croutons on top.
Cover with aluminum foil or dish top. Bake at 350\u00b0 for 1 hour and allow to set a few minutes before serving.
Yields 4 large servings or 8 small servings.
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.
Blend butter with flour.
Add tomato soup and sour cream.
Cook spinach with onion according to package directions.
Line baking dish with this mixture.
Cover with raw rice, then crab meat and add sauce.
Top with grated cheese.
Bake at 350\u00b0 until thoroughly hot and cheese melts, about 30 to 40 minutes.
Season to taste. Serves 4 to 6.
Combine the soup, lemon juice and gelatin over heat, stirring until gelatin is dissolved and mixture is warm.
Add cream cheese and blend well; add mayonnaise and blend well.
Add crab meat, celery and onions and mix well.
Place mixture in a mold and refrigerate until jelled.
Heat tomato soup and cream cheese until cheese is melted. Dissolve gelatin in cold water; add to mixture and cool.
Add to mixture, celery, onion, mayonnaise, pepper and crab meat or tuna and salmon.
Mix all together and pour into mold.
Put 6 slices of bread, diced, in a long baking dish.
Mix crab meat, mayonnaise, onion, green pepper, celery and cheese and spread over bread.
Trim crusts from remaining 6 slices of bread and place over crab meat mixture.
Mix eggs, milk and vermouth and pour over mixture.
Place in refrigerator overnight.
Take out 2 1/2 hours before serving.
Bake 20 minutes in a 325\u00b0 oven.
Remove from oven; spread mushroom soup over top and bake 1 hour.
Serves 10.
In
a medium saucepan, combine soup, cheese and onions. Heat until
cheese
is
melted.\tBlend in mayonnaise.
Remove from heat.
In
another pan, sprinkle gelatin over water over low heat; stir until gelatin dissolves.
Stir in soup mixture. Add crab meat and celery.
Pour into a 6 cup mold.
Refrigerate 6
hours or overnight.\tUnmold on serving plate.
Serve as spread with crackers.
Separate cauliflower into flowerets; boil until tender.
Drain and place in greased casserole dish.
Remove shell tissue from crab meat; flake and add celery soup and milk.
Pour crab meat mixture over cauliflower.
Top with grated cheese; sprinkle with paprika. Bake at 375\u00b0 for 25 to 30 minutes or until browned.
If using fresh broccoli, parboil in salted water for 5 minutes first.
Place broccoli in casserole dish.
Add desired amounts of crab meat and mushrooms.
Mix milk and mushroom soup and pour over crab and broccoli.
Top with cheese slices and bake at 400\u00b0 for 30 minutes.