Mix cream cheese, Worcestershire sauce, chopped onion and lemon juice and form in shape of a ball.
Put in a sealed container and place in refrigerator for 3 hours.
Ten minutes before serving, spread dip (ball) on silver platter.
Spread 1/2 bottle chili sauce on top of dip mixture.
Layer fresh crab meat on chili sauce (you may use imitation crab).
Sprinkle with fresh chopped parsley.
Serve this dip with Triscuits crackers.
est of sauce.
Flake crab meat and fold into sauce.
uart casserole, alternate layers of crab meat, artichoke hearts and mushrooms, spreading
Combine cheese, mayonnaise, mustard and salt in top of double boiler.
Stir until smooth.
Add wine and crab meat.
Heat thoroughly.
Transfer to chafing dish.
Serve with Melba rounds or toast triangles.
Saute onions and celery in butter until soft.
Add flour and blend, then add milk and blend.
Remove from
heat and add egg yolk, crab meat, salt and pepper (dash) and grated cheese. Place in casserole, top with grated cheese and bake at 325\u00b0 for 30 minutes.
ntil smooth. Let cool. Add crab meat, lemon juice and chives. Season
Mix mashed potato with egg yolk and season. Fold in crab meat, tomato and parsley. Shape mixture into 8 patties. Coat in flour, then in beaten egg then in breadcrumbs. Chill 1 hour.
Meanwhile, cook the spinach 1 min in a pan of salted, boiling water, until wilted. Drain
Fry crab cakes in oil, in two batches, 3-4 mins each side until golden. Drain on paper towels and serve hot on a bed of wilted spinach.
Combine crab meat, breadcrumbs, egg whites, chili, onions, chopped cilantro, Worcestershire sauce, 1 tsp lime juice and olive oil. Season.
Heat a grill plate over high heat. Brush with vegetable oil. Cook tablespoonfuls of mixture for 1-2 mins per side, until golden brown. Drain on paper towels.
To make salsa, toss avocado with cilantro leaves and remaining lime juice. Season. Serve crab cakes with salsa and lime wedges.
Bring vinegar, dashi, soy sauce and mirin to a boil in a small saucepan. Let cool for 5 mins then stir in ginger juice. Chill for 15 mins.
Place cucumber slices in a colander and toss with salt. Let stand for 10 mins. Rinse under cold water then drain, gently squeezing out excess moisture. Chill.
Meanwhile, place seaweed in a small bowl, cover with cold water and let stand for 5 mins. Drain.
Arrange cucumber, seaweed and crab meat on a serving plate. Pour dressing over top and toss to combine.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Saute garlic for 1 min, until tender. Add tomatoes, asparagus and lemon zest. Cook for 1-2 mins, until asparagus is almost tender. Add pasta and lemon juice and toss to combine. Season then fold in crab meat. Remove from heat and add basil.
Serve with extra basil leaves, a drizzle of oil and a grinding of black pepper.
olden. Cool slightly.
Mix crab meat, shrimp, avocado, mango, chili sauce
Working with 1 sheet of rice paper at a time, place in a shallow dish of warm water. Soak for 20 seconds, or until softened slightly. Remove carefully and place on a clean tea towel to drain.
Place crab meat, avocado, snap peas, carrot, mint and bean sprouts in the middle, fold in sides and roll up to enclose filling. Repeat with remaining sheets of rice paper and filings.
For dipping sauce, whisk together all sauce ingredients. Serve summer rolls with dipping sauce.
In a bowl, combine crab meat, shrimp, avocado, spring onion, chili sauce and lime juice. Season to taste. Spoon mixture into pastry shells. To serve, top with extra spring onion and accompany with lime cheeks.
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
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.
Pick through crab meat to be sure there are no shells.
Steam crab meat for 2 to 3 minutes.
Combine crab meat and onions, cream cheese, crab boil, garlic powder and salt together with a fork. Butter hands and roll all ingredients into one large ball. Refrigerate crab ball overnight.
Before serving, pour Heinz chili sauce over crab ball.
Serve with crackers.
If using fresh broccoli, parboil in salted water for 5 minutes first.
Place broccoli in casserole dish.
Add desired amounts of crab meat and mushrooms.
Mix milk and mushroom soup and pour over crab and broccoli.
Top with cheese slices and bake at 400\u00b0 for 30 minutes.
Mix and heat ingredients and add crab meat at the end.
n the cream and the crab meat.
Spoon the mousse into
In a large saute pan or Dutch oven at medium heat, melt butter. Add celery, onion, parsley, paprika and cayenne pepper.
Saute until it begins to soften and brown.
Add flour to roux consistency.
Add crab meat and lobster meat, stirring until hot. Slowly stir in white wine.
Cook for 2 minutes and then add the half and half.
Bring just to boiling point and stir 30 seconds. Remove from heat and let stand for 5 minutes.
Serve in your best soup bowls with toast points on side.
Garnish with fresh, chopped parsley.
Serves 6.