Bring water and bouillon to boil, stirring often until bouillon is dissolved.
Add all ingredients except crab meat. Bring to a boil and reduce heat to simmer.
Add in fresh crab pieces with shell (pieces of crab body with crab meat still inside).
Allow to simmer until liquid is slightly reduced (about 1/2 hour) and stir frequently.
Add jumbo lump crab meat about 10 minutes before serving (do not break up the pieces).
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.
Combine all ingredients by hand and chill thoroughly.
Crab Cocktail 2 whole fresh Dugeness crab, cleaned and cracked Shredded fresh icebury lettuce 2 fresh lemons, quartered Line a serving bowl with the shredded lettuce. Arrange a cracked crab attractively on top of lettuce and garnish with lemon quarters.
Serve cocktail sauce in separate bowl.
Serves 4 a list for those seeking a lost favorite or family recipe
o the breadcrumb mixture; Add crab meat to bread crumb mixture
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.
ntil smooth. Let cool. Add crab meat, lemon juice and chives
Cook noodles in boiling salted water until just tender. Drain then rinse under cold water. Drain again then toss with cucumber, onion, carrot and spinach. Add 1/2 the crab. Set aside.
For the ginger miso dressing, combine all ingredients with 2 tbsp water in a blender. Puree. Add 1/2 to salad and toss to combine.
Distribute salad between serving plates and top with remaining crab and dressing. Garnish with pickled ginger. Serve.
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.
Option:
After cooking crabs in oil, garlic, hot pepper and parsley,
continue
to
cook until crabs are done about 10 more minutes.
Serve like this for a great tasting crab.
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.
Heat oil in a wok or frying pan. Add spring onion and cook 2-3 mins. Remove from pan and set aside. Add chili pepper, ginger, lemongrass and garlic. Cook 5 mins, stirring. Add tomatoes, fish sauce and stock. Cook 5 mins. Add bok choy, cilantro, crab, shrimp and cooked spring onion. Bring to a boil, reduce heat and simmer 3 mins. Serve with lime wedges.
olden. Cool slightly.
Mix crab meat, shrimp, avocado, mango, chili
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.
large bowl along with crab, lime juice and fish sauce
Mix chopped artichokes and crab with cheese and mayonnaise in a 2-quart glass dish.
Microwave on High for 5 to 8 minutes, stirring once, until bubbly.
Serve with crackers.
edium sized bowl place the crab or surimi and pick through
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.
Clean the crab and cut into pieces. Lightly crack shells to allow sauce to be absorbed.
Heat oil in a large pan over high heat. Add in crab pieces and fry for 3 minutes Remove crab, set aside and drain off excess oil.
Heat the pan again and fry shallots, garlic and red chilli until fragrant, then add butter and ground black pepper.
Stir in the crab, soy sauce, oyster sauce, sugar and water. Simmer for 10 minutes on medium heat, until the crab is fully cooked.
Serve with sauce drizzled over.
In food processor, combine goat cheese, garlic, rosemary, chives and pepper. Stir in crab and peppers.
Arrange baguette slices on baking sheet. Bake at 400 for 5 minutes, until lightly toasted.
Spread crab over bread slices and return to oven for 5 minutes, until heated through and cheese is melted. Top with chives.