Lightly oil a 4-cup (1 quart) mold and set aside.
In a saucepan over medium to low heat, combine the cream cheese and soup and stir until blended.
Sprinkle the gelatin over the mixture and stir until blended.
Stir in the mayonnaise until well combined.
Do not let the mixture boil.
Remove the pan from the heat and carefully blend in the crab meat, onions and celery. Pour the crab mixture into the prepared mold and chill for at least 6 hours.
This recipe can be made up to 2 days in advance.
rom heat.
Fold in crab meat.
Pour into greased pan
o the breadcrumb mixture; Add crab meat to bread crumb mixture and
Heat oil in a large saucepan over medium heat. Saute onions and ginger for 1-2 mins. Add chicken stock and 2 cups water. Bring to a boil. Break vermicelli in half and add to pan along with choy sum. Simmer for 4 mins, until noodles are tender. Add mushrooms, crab meat, fish sauce and soy sauce. Simmer for 1-2 mins, until heated through.
Ladle into serving bowls. Top with extra spring onion and chopped chili, if using. Serve with lime wedges.
risp.
Meanwhile, combine the crab meat with lemon juice, mayonnaise and
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
Bone and flake crab meat (drain well if using canned).
Melt butter; blend in flour.
Add chicken stock gradually, stirring continuously.
Bring to boil; reduce heat.
Add crab and mushrooms.
Let heat thoroughly.
Add cheese, wine and seasonings.
Preheat oven to 375\u00b0.
In a large bowl, mix together all ingredients, except crab meat and cheese, for topping.
Fold in crab meat.
Put mixture into a 1 1/2-quart casserole dish coated with nonstick cooking spray.
Bake for 20 minutes.
Sprinkle top with additional cheese and bake for 5 minutes more.
Serve with an assortment of crackers.
mixing bowl, combine the crab meat, parsley, cayenne pepper, salt and
Place softened cream cheese on large serving plate.
Rinse canned crab meat.
Top cream cheese with meat and cocktail sauce, letting sauce run over sides.
Place variety of crackers around serving platter.
Decorate with parsley.
Serve cold.
Heat oven to 350\u00b0.
Grease 9-inch pie pan.
Melt margarine in skillet over medium heat.
Add bell pepper, green onions and garlic.
Cook and stir 2 to 3 minutes or until vegetables are tender.
Stir in flour and pepper; cook 1 minute.
Gradually add milk.
Cook until mixture boils, stirring constantly.
Stir in Parmesan cheese.
Remove from heat.
Fold in crab meat.
Separate cauliflower into flowerets; boil until tender.
Drain and place in greased casserole dish.
Remove shell tissue from crab meat; flake and add celery soup and milk.
Pour crab meat mixture over cauliflower.
Top with grated cheese; sprinkle with paprika. Bake at 375\u00b0 for 25 to 30 minutes or until browned.
Mix and heat ingredients and add crab meat at the end.
Preheat oven to 325\u00b0.
Melt butter in saucepan.
Add onion; saute about 10 minutes or until soft.
Stir in flour.
Add the stock and the cream slowly.
Add salt and pepper.
Bring to a boil.
Cook 1/2 minute, stirring constantly.
Arrange chicken, peas and crab meat in layers in a buttered 1 1/2-quart casserole dish.
Cover with sauce.
Top with bread crumbs.
Bake 25 minutes or until browned on top.
Serves 6.
Combine mayo, sour cream, parsley, salt and pepper.
Add crab meat.
Add and mix thoroughly the sherry, lemon juice and onion.
Saute green pepper and onion in butter.
Add mustard, Worcestershire sauce, salt and pepper.
Blend in flour, using wooden spoon or wire whisk.
Add crab meat.
Chill thoroughly. Form into cakes, 1-inch thick.
Dip cakes in cracker meal, then in beaten eggs, then in bread crumbs.
Fry in deep fat until nicely browned.
Drain on absorbent paper.
Melt butter and saute pepper and onion until soft. Add mustard, Worcestershire sauce, salt and pepper. Blend in flour. Scald milk and add, stirring until thick. Add crab meat. Chill thoroughly. Form into round cakes 1-inch thick.
Dip cakes in cracker meal, then dip in beaten egg, then dip in bread crumbs. Fry in deep fat until brown. Delicious plain or served with shrimp or oyster sauce.
Mix ingredients thru mayonnaise together.
Spread on large plate. Cover with chili sauce, then crab meat or shrimp.
Cover with dried parsley.
Refrigerate overnight.
Serve with your choice of crackers.
Mix cream cheese, mayonnaise, Worcestershire sauce, lemon juice and onion.
Place on serving platter.
Top with 1/2 bottle Heinz chili sauce and crab meat.
Sprinkle with parsley.
Serve with crackers.
Bake pastry shell at 450 degrees for 10 minutes.
Drain mushrooms.
Save liquid.
Saute mushrooms in butter for 2 minutes. Scatter in pie shell.
Scatter crab meat and cheese over mushrooms. Mix sour cream and mayonnaise with mushroom liquid, salt and flour. Add enough light cream to make 2 cups.
Blend in eggs and pepper sauce and pour into pastry shell.
Bake at 350 degrees for 55 minutes or until set.
Let stand 15 minutes before cutting.
Yield: 6 servings.