Mix Cheez Whiz, Margarine and Crab Meat in a bowl.
Cut your english muffins in half.
Spread the mixture onto the English muffins, like you would thick butter.
Toast them on Broil until lightly brown.
Remove and cut each half muffin into 4 pieces.
Enjoy!
Drain crab meat and pick out any small pieces of shells that may be present.
Place cream cheese on serving dish and sprinkle crab meat on top.
Pour cocktail sauce over cheese and crab meat. Serve with your choice of crackers.
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea crab, egg and 1/3 cup bread crumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll crab balls in remaining bread crumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over medium heat. Fry crab cakes 3 to 4 minutes per side until golden brown. Makes 4 servings. Preparation time: 10 minutes. Cooking time: about 8 minutes.
chop up crab or pull apart with your hands put all ingredients together in a bowel and drench with lemon and salt. Put sour cream on tostada top with crab mixture and top with slices of avocado and any kind of hot sauce if you want.
Place block of cream cheese in the middle of serving plate. Place crab meat on top of cream cheese.
Pour cocktail sauce on top of crab meat.
Combine all ingredients and simmer for 30 minutes.
Serve with biscuits, bread or crackers.
This is easy and very good.
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.
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.
Cook pasta until tender and drain.
While pasta is cooling, cut green onions and celery into very small pieces.
Chunk crab meat into bite-size pieces.
Mix pasta shells, onions, celery and crab together.
Add lemon juice and mayonnaise and mix thoroughly. Sprinkle with black pepper.
Refrigerate until cool and serve with crackers.
Recipe is easily doubled or tripled for large groups.
Spread cream cheese in pie plate like crust.
Mix crab and red sauce together and spread on top of cream cheese.
Refrigerate! Serve with crackers.
Preheat oven to 350\u00b0F.
Saute mushrooms in oil.
Turn heat to low.
Add green onions, 1/4 cup of the salsa, cream cheese, cumin oregano and crab.
Stir until cream cheese is melted, then add half the jack cheese.
Roll up in tortillas and place in a greased 7 x 11 glass baking dish.
Spoon remaining salsa on top, then sprinkle on remaining cheese.
Bake uncovered for 15 minutes.
Microwave cream cheese 2 min until soft. Stir in crab, onions, lemon juice, 2 Tbsp of crab liquid, and hot pepper sauce to taste.
Microwave until piping hot. Serve warm with crackers.
Enjoy!
Spread softened cream cheese on a serving dish or tray.
Pour cocktail sauce onto cream cheese.
Chop crab meat and spread on sauce.
Sprinkle with oregano (optional).
Put the cream cheese in a dish.
(You can even leave it as it is.)
Top with crab or shrimp, drained.
Pour cocktail sauce over it.
Stick a knife in it and serve with crackers.
Parboil potatoes.
Add 1 can water to each can of soup.
Bring soup to boil; add Old Bay, crab and potatoes.
Simmer about 1/2 hour or more.
In a medium size mixing bowl, combine cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce. Mix well. Spread the mixture into an 8 inch glass pie pan. Cover the cream cheese mixture with cocktail sauce. Refrigerate until you are ready to serve.
Preheat oven to 375 degrees F.
On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations.
In a small mixing bowl, beat the cream cheese, onion and dill until blended.
Spread mixture lengthwise over half of the dough to within 1/2 inches of edges. Top with crab.
Fold dough over filling; pinch seam to seal.
Brush the top with egg yolk.
Bake at 375 d for 18-22 minutes or until golden brown.
Cut into slices to serve.
set aside.
For the crab cakes:
Place 1/4
Check crab meat for shells.
Combine all ingredients, except tomato soup.
Cook in crock-pot on high for 1 to 1 1/2 hours.
Add tomato soup, then cook on low for 1 to 1 1/2 hours.
Spread cream cheese on dinner plate and pour bottle of cocktail sauce over cream cheese.
Crumble crab meat on top of the cocktail sauce.
Serve with crackers.