hen, pick over the crabmeat: Spread the crabmeat out on a large
Pick over crabmeat to remove any tiny bones or bits of shell. Dissolve curry powder in a little milk or cream and add to 1 cup hot white sauce.
Add crabmeat, mixing it gently, so as not to break the crab flakes.
Transfer the crabmeat to individual au gratin dishes (or scallop shells).
hat's cooling, marinate the crabmeat with the sour cream and
Preheat oven to 350\u00b0.
Remove and finely chop mushroom stems. In medium bowl, combine chopped stems, soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce and pepper; set aside. On lightly greased baking sheet arrange mushroom caps and fill with crabmeat mixture; brush with butter.
Bake 15 minutes or until tender.
ell.
Fold in the crabmeat and mix until well coated
Saute onions and mushrooms in butter.
Add soup and milk; stir.
Remove from heat.
Add the egg and mayonnaise.
Stir in stuffing, then fold in crabmeat.
Pour mixture into greased baking dish.
Top with shredded cheese.
Bake at 350\u00b0 for 40 minutes. This is very rich and will serve small portions to 5 or 6.
Double the recipe for a larger group.
o infuse milk.
Combine crabmeat, green onions, corn and peas
Pick over crabmeat, discarding any cartilage.
Shred the meat, then blend with all ingredients.
Taste for seasoning; serve with toast triangles, crisp crackers or Melba rounds.
Yield:
10 servings; double recipe for a cocktail party for 20.
In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
Clean crabmeat.
In a lg. skillet
Heat all ingredients together in crock-pot or medium sauce pan on low, stirring occasionally. Serve with Wheat Thins, Triscuts or as a veggie dip. * I triple the recipe for large crowds.
ncorporated.
DIRECTIONS FOR CRABMEAT:
Place crabmeat into large mixing bowl
emaining ingredients with.
the crabmeat and gently toss to combine
*Substitution:
Can use package of imitation crab or can of tuna instead of crabmeat.
Heat oven to 350\u00b0.
Combine crabmeat, shrimp, mayonnaise, green peppers, onions, celery, salt, Worcestershire sauce and Tabasco sauce.
Pour into a buttered 1 1/2-quart casserole.
Top with crushed potato chips.
Sprinkle with paprika.
Bake for 30 minutes and until thoroughly heated.
Makes 8 servings.
Serve with green salad and crusty bread.
Bring tomato soup and cream cheese to a boil.
Add gelatine; take off burner.
Add remaining ingredients.
Stir up, then refrigerate for a good long time.
Serve with crackers.
Recipe can be doubled for large amount.
Mix first 5 ingredients well.
Spoon 1-Tbl.
of mixture onto wrapper.
Bring all corners up (at top of mixture) forming a purse, and pinch to secure.
Deep fry in hot oil 1-minute or until golden brown.
Drain on paper towels.
Makes 50-60.
Recipe can be halved.
Dig in and enjoy!
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long.
Cook pasta and drain.
Add pasta to crabmeat, then add all other ingredients.
Chill for at least 1/2 hour before serving.
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
1. Using a collander covered with a paper towel inside, drain the crabmeat until nice and flaky and not moist.
2. Blend cream cheese, chives, garlic powder and salt.
3. Fold in the crabmeat and mix well.
4. Shape mixture into a ball (or a log) and then roll in pecans until the outside is coated.
5. Chill at least an hour. Serve with crackers.