In large pot,
add
milk
and evaporated milk.
Cook on medium-low heat.
Do
not
boil.
In another pan, melt butter. Add soups and crab meat.
Cook until hot and bubbly.
Add crab mixture to milk.
After
all
is
heated
together, thicken to desired consistency with
flour
and milk.
Salt and pepper to taste.
If you prefer spicy stew, add a dash of Tabasco.
Saute bacon in a large heavy saucepan.
When bacon is crisp, remove from pan and set aside.
Cook potatoes and onions in bacon grease until golden brown.
Add Worcestershire sauce, water, salt and celery salt; cover and simmer for 30 minutes.
Stir frequently. Add crab meat, half and half, milk and hot sauce and simmer for an additional 30 minutes.
Stir frequently.
Additional milk may be needed if stew gets too thick.
Serve in large bowls; top with cracker pepper and chopped parsley.
Serves 8 to 10.
he peppers.
Drain the crab meat if necessary and place
Drain crab.
Reserve 1 piece crab for garnish.
Place all ingredients, except reserved crab and crackers, in bowl or food processor.
Process thoroughly.
Place in 2-cup serving dish. Chill thoroughly.
Garnish with reserved crab.
Makes about 2 cups.
Defrost, drain and slice frozen crab.
Partially fry bacon. Add onion, green pepper and garlic and saute lightly.
Add potatoes, water and seasonings.
Cover and simmer 15 to 20 minutes or until potatoes are tender.
Add crab, corn, milk and evaporated milk.
Heat slowly to simmer.
Combine flour and soft butter. Stir into chowder and heat gently to thicken.
Garnish with chopped parsley.
Dice onion and celery.
Saute in butter and Worcestershire sauce and cook until tender.
Add crab, soup and milk.
Cook over low heat, stirring constantly.
(Do not bring to a boil.)
Salt and pepper to taste.
For thinner soup, add equal amounts of whole and evaporated milk.
Serve hot.
Cream butter
with flour, mashed hard-cooked egg yolks, mustard, salt, pepper
and\tcayenne,
beating until mixture is smooth.
Slowly add
enough
hot
milk
to\tmake a thin paste. Pour paste into remaining hot milk and bring to boiling point, stirring constantly.
Add
crab meat and heat 1 minute longer. Remove from heat and
add
sherry.\tPlace
a slice of lemon in each soup bowl.
Pour
in mixture and garnish with the chopped hard-cooked egg white and parsley.
Place crab meat in water.
Bring to a boil.
Add other ingredients and let simmer for about 15 minutes.
Serves 12.
nd two-thirds of the crab. Season with a little bit
Drain and slice crab.
Blend sour cream with horseradish and Worcestershire sauce.
Add crab and chill.
Sprinkle with chopped parsley and serve with crackers or fresh vegetables.
Makes about 2 cups.
beat well.
Place the crab meat in a bowl and
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
In a kettle, cook the carrots, celery and the onion in the butter over moderately low heat, stirring, until the vegetables are softened.
Add the flour and cook the roux, stirring, for 3 minutes.
Add milk, cream, bay leaf, black pepper, salt, cayenne, Old Bay seasoning and Worcestershire sauce.
Bring the mixture to a boil; simmer and stir for 8 to 10 minutes, or until thickened slightly.
Add crab meat; cook mixture, stirring for 1 minute, and discard the bay leaf.
Makes about 12 cups, 8 to 10 servings.
br>Add the pimentos and crab meat.
Pour mixture into
Combine margarine, onion, bell pepper and crab meat in pan. Cook until tender.
Then add soups and milk.
Salt and pepper to taste.
Simmer 10 minutes.
In a saucepan, melt the butter over moderately low heat; add the flour and cook the roux, stirring, for 3 minutes.
Add the milk in a stream, stirring, and bring the mixture to a boil.
Stir in the lemon, the paprika and salt and pepper to taste.
Simmer the mixture, stirring occasionally, for 15 minutes and stir in crab meat, the Worcestershire sauce and the wine.
Serves 4 to 6.
Saute the green onions, onion and green pepper in the oil in a large skillet until tender.
Add the water.
Simmer until the mixture is hot.
Stir in the roux mix.
Simmer on low for 15 minutes or until the mixture thickens.
Stir in the seasonings, shrimp and crab meat.
Simmer, partially covered, over low heat for 10 minutes or until the shrimp turn pink.
Serve over rice or hollowed-out fried pistollette rolls.
Leftovers may be frozen. Yields 6 servings.
Pure soups and crab in food processor or blender. Mix all ingredients together and heat until hot, not boiling. That's it! If you don't have an ingredient, don't worry; this soup works well with substitutions. Holds well in crockpot set on low.
Preheat oven to 350\u00b0.
Bake pie shell for 5 minutes.
Remove from oven.
Combine mayonnaise, flour, eggs and milk in a bowl. Mix thoroughly.
Stir in crab, cheese and scallions.
Empty into prepared pie shell.
Bake for 30 to 40 minutes until set.
In a medium-size saucepan, combine the cream cheese, sour cream, mayonnaise, wine (or cream), onion, mustard, garlic, and hot pepper sauce.
Fold in the crab meat (or salmon) and 1/4 c. parsley.
Warm over medium heat, stirring constantly, just until hot; do not boil.
Spoon into a warm chafing dish (or other serving dish) and sprinkle with the remaining parsley, the almonds, and paprika.
Makes about 4 c.
Serve with crackers.