In a medium bowl, combine cheese, bread crumbs, green onions and basil.
In a separate smaller bowl, combine the Tabasco sauce, wine, lemon juice, garlic and egg and add to the bread crumb mixture. Without breaking up the crab too much, add the crab meat to the bread
crumb mixture and mix until well blended. Refrigerate for at least 1 hour or overnight.
eawater.
Clean the live Dungeness crab under running water by using
he Soup:
1. Wrap crab shells in a tea towel
Break up the dungeness crab meat.
Add peppers, celery, scallions, and spices. Add mayonnaise.
Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
Form into round crab cakes.
Deep fry or saute in olive oil.
Serve crab cakes with greens and balsamic vinaigrette.
60 mL) dressing into the crab meat and taste, adjusting as needed
br>Serve topped with fresh Dungeness crab and drizzle with the chipotle
Pick over the crab meat to remove any lingering shell fragments.
Set aside 1/3 crab for a garnish.
Crumble the cheese. Saute the shallots in butter over low heat until softened. Add wine and cream and heat to a boil. Add crumbled cheese and 2/3 of the crab.
Reduce the sauce over high heat for 1 minute. Add the tortellini and continue cooking over high heat for another 2 minutes. Season with salt and pepper and remove to dinner plates. Garnish the tortellini with reserved crab and sprinkle with chopped parsley.
Serves 2.
Preheat oven to 350\u00b0.
Combine mayonnaise, artichoke hearts, crab meat, cheese and onions in an oven-safe crock.
Bake until top is golden brown; about 20 - 25 minutes.
Serve with bread or crackers.
Makes about 8 half-cup servings.
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.