Melt butter and olive oil.
Add seasonings; cook until wilted. Soak toasted bread in water and squeeze until dry.
Chop bread and add to seasoning.
Cook for 1/2 hour on low heat, stirring occasionally.
Add crab meat, cayenne pepper and salt to taste. If dry, add 1/2 stick of butter.
Stuff cleaned crab shells or put in casserole with bread crumbs sprinkled on top.
Top with pieces of butter.
Before serving, put in oven for 20 minutes on low heat.
In a big soup pot, put beef bone, V-8 juice, water and 1 pound crab meat.
Add seasonings, green pepper, onion and celery. Simmer 1 1/2 to 2 hours.
Add potatoes and frozen mixed vegetables.
Cook until potatoes are tender, 20 to 30 minutes. Wait until a half hour before serving time to add the last pound of crab meat.
Melt margarine.
Add onions, celery and bell pepper.
Saute. Place crab meat in a large bowl.
Add sauteed foods.
Add Tabasco, pepper and Ritz crackers.
Mix with fork by tossing.
Place in shells lightly.
Bake at 400\u00b0 about 15 minutes.
Pick shells from crabs and place meat in a bowl.
Tear bread into small pieces.
Add all the ingredients to crab meat and mix. Form into 8 patties and refrigerate for several hours until firm. Cook in skillet until brown on both sides.
Heat oil in butter in skillet.
Saute onions and garlic until golden.
Add tomatoes and mushrooms; saute until they release their moisture.
Combine this mixture with beef broth, cream, milk, chilies, wine vinegar, soy sauce and crab meat.
Bring to a slow boil and simmer 20 minutes.
Add cornstarch paste to mixture to thicken.
Add salt and pepper to taste.
Check crab meat for shells.
Combine all ingredients, except tomato soup.
Cook in crock-pot on high for 1 to 1 1/2 hours.
Add tomato soup, then cook on low for 1 to 1 1/2 hours.
Melt butter; stir in flour, slowly.
Add cream and cook, stirring constantly, until thickened.
Mix and add salt, pepper and sherry.
Remove from heat and add crab meat.
Pour into casserole and sprinkle with cheese.
Bake at 400\u00b0 until cheese melts.
Serves 4.
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.)