Mix together items for the salad but make sure to put the dressing& noodles/almond mix on just before serving!
Serve cold.
Mix together cream cheese, mayonnaise, worcestershire sauce and onion until nice creamy mixture.
Put mixture in a clear glass bowl.
Cover with a layer of chili auce.
Cover that layer with the crab meat et couver with parsley.
Refrigerate at least 1 hour before serving.
Spread cream cheese on bottom of a platter.
Cover with the chopped onions.
Sprinkle Worcestershire sauce over the onions. Mix ketchup, horseradish and Tabasco and spoon over the layered ingredients.
Top with the crab.
Sprinkle a little lemon juice over crab.
Finish off with chopped parsley.
Serve with crackers. Delicious!!
Place block of cream cheese on plate.
Cover with drained crab meat (lightly mashed with fork so crab stays in place).
Pour chili sauce over all to cover.
Serve with crackers, cutting straight down to get some of everything to put on cracker.
Split cream cheese and lay on dish, end to end.
Top with rinsed crab meat.
Mix remaining ingredients; pour over crab meat just before serving.
Serve with crackers.
Split English muffins in half.
Combine crab meat, cheese, butter, mayo, seasoned salt and garlic powder in bowl; mix with hands (easier).
Spread mixture on muffins.
Put muffin halves back in original package with wax paper between layers.
Freeze for at least 3 hours.
Cut each muffin in 1/4-inch pieces and place on cookie sheet.
Bake or broil until light brown.
Blend butter, cheese spread, mayonnaise, garlic salt and crab meat and spread on muffins.
Freeze on cookie sheet until hard. Cut into quarters.
While still frozen, put into plastic bag and back in freezer until ready to serve.
Brown muffin quarters under broiler for a few minutes before serving.
Blend butter,
Cheez
Whiz, mayonnaise, garlic salt and crab meat.
Spread
on
all
English muffin halves.
Freeze on cookie sheet.
Cut
in
quarters.\tTo serve, run under broiler until hot and
slightly browned.
Serve hot.\tMay be stored in plastic bags and used as needed.
Makes 48 quarters.
small amount of the crab mixture in the center of
Melt cheese with margarine and crab.
Smear on muffins. Freeze 2 hours.
Cut into 6 pieces.
Heat in broiler 3 minutes.
Carefully clean crab meat.
Mix all ingredients.
Bake at 450\u00b0 for 15 minutes.
Serve on crackers.
Unwrap cream cheese and place on serving platter.
Drain and flake crabmeat.
Mound crab on cream cheese.
Cover with cocktail sauce.
Surround with crackers of your choice.
Serve with cocktail knives for spreading on crackers.
Spread cheese in bottom of shallow dish (1 to 1 1/2-inch thick).
Spread chili sauce over cheese.
Put crab over chili sauce.
Serve with spreader and crackers.
Combine corn, red pepper, onion, garlic and butter. Cover loosely with wax paper. Microwave on High for 4 minutes or until hot, stirring halfway through cooking. Stir in cayenne pepper, sour cream and crab meat. Cover and microwave on High for 30 seconds or until warm. Do not boil.
Mix all ingredients and serve very cold.
\"Pick\" crab meat.
Mix all other ingredients together.
Gently fold in crab meat.
Chill.
Spread on crackers, deli breads or fill mini cream puff shells.
Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan.
Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings.
Mix all ingredients, except parsley, shrimp (or crab) and cocktail sauce.
Spread on glass plate.
Top with cocktail sauce and shrimp (or crab); sprinkle with parsley.
Serve with chips or crackers.
In a medium bowl blend all ingredients EXCEPT crab using a hand mixer. Add crab meat and stir with a spoon to combine. Spray baking dish with Pam. Spoon crab spread into dish and dust with paprika. Bake at 350 until bubbly (about 20 mins). Serve with toasted bread or crackers.
May make ahead, refrigerate and bake at party time.
The day before serving combine all ingredients.
In summer serve cold in individual shells.
Also, nice as a cold dip; or hot in a chafing dish.\tCan be used as an entree or as an appetizer on melba toast.