Prepare tortellini according to the package directions; drain, rinse, and drain again; set aside to cool.
In a mixing bowl, add the cooled tortellini, imitation crabmeat, bell pepper, celery, mayonnaise, lemon juice, salt, and pepper.
Stir gently to mix well; add more salt and pepper if desired.
Add in the cream; stir to combine.
Cover and chill for 2-3 hours before serving.
Drop fake crab into a food processor (or one of those hand crank food processing bowls) and pulse just a few seconds- to break up the crab into small chunks (don't go overboard).
Add Miracle Whip and pulse (or hand crank) another couple of seconds until crab is minced and all is blended.
Stir in finely chopped celery and red onion (do this by hand or you will end up with mush).
Season to taste with salt and pepper, if desired.
Serve on a soft bun with lettuce.
Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.
Mix all ingredients together well.
Make 2 hours or more before eating.
Serve with chips or crackers.
Mash hard-boiled eggs and mix with mustard.
Mix cracker crumbs and milk.
Cook for a minute, add melted margarine, eggs and mustard.
Stir; add all other ingredients.
Bake in greased dish (either square or medium size rectangular).
Sprinkle a few cracker crumbs on top.
Bake at 375\u00b0 until brown (about 40 minutes).
Two recipes will fill a 3-quart rectangular dish.
hen, pick over the crabmeat: Spread the crabmeat out on a large
o infuse milk.
Combine crabmeat, green onions, corn and peas
Clean crabmeat.
In a lg. skillet
ncorporated.
DIRECTIONS FOR CRABMEAT:
Place crabmeat into large mixing bowl
emaining ingredients with.
the crabmeat and gently toss to combine
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.
In large bowl, combine onion, green pepper, celery and crabmeat.
You can use food processor (for no more than 3 seconds) or mix real well by hand making sure crabmeat is flaked well.
In a separate bowl, mix together sour cream, mayo, salad dressing, lemon juice, oregano, salt and pepper.
Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine.
Cover and chill at least 2 hours before serving.
ixture has thickened.
Add crabmeat, tomatoes, Worcestershire, and salt.
stir continuously.
Cut the crabmeat into small pieces, removing fiber
eat until translucent.
Add crabmeat & cook just until heated through
Combine the crabmeat, green shallot, sour cream (or yoghurt) and cayenne pepper in a bowl.
Spoon the crabmeat mixture evenly among avocado halves.
Place avocado halves and lettuce leaves in a shallow serving bowl and season with pepper.
Mix cheese and onion. Spread thinly on large dinner plate with rim.
Spread half bottle of Heinz cocktail sauce over cheese mixture.
Drain 1 large can crabmeat plus 1/4 pound fresh crabmeat or mock crabmeat. Flake crabmeat and sprinkle over cocktail sauce. Chill until ready to serve.
Serve with crackers.
Serves 6 to 8 people.
Beat eggs in a large bowl. Whisk in milk and cream and season to taste.
Melt butter in a medium skillet on medium heat. Add egg mixture and cook, stirring, for 3-5 mins, until eggs starts to set and are lightly scrambled.
Serve scrambled eggs on toasted brioche. Top with crabmeat and sprinkle with chives.