Melt butter in saucepan over low flame.
Add flour and salt. Stir until all flour is mixed with butter.
Add milk and stir until thickened.
Add cheese until melted.
Add crab sticks.
Cut into 3 pieces.
Add asparagus.
Make certain crab meat and asparagus are heated.
Serve over toast.
Chop and saute onions in Parkay margarine.
Add minced garlic. Saute all together until onions are translucent.
Add fresh or thawed Snow's frozen crab.
Saute together.
Add dill.
Add creamed corn.
You can hold at this point and just before serving, heat and add heavy cream.
Garnish with thin slice of lemon and sprig of fresh dill.
Serve hot.
If need more, use 2 cans of creamed corn, 2 packages crab and 2 pints of heavy cream.
Thaw the frozen crab and drain.
Blend all the ingredients together except the nuts.
Shape into a log or ball.
Roll log or ball in the chopped pecans; refrigerate.
Serve with crackers. This is a favorite of ours.
Mix cream cheese, mayonnaise, dried onion and mustard together.
Add parsley flakes and frozen crab.
Serve on a Triscuit.
ntil smooth. Fold in crab (if using frozen crab, squeeze out excess liquid
Drain and separate canned crab, reserving liquid, or defrost, drain and slice frozen crab, also reserving liquid.
Cook spinach according to package directions; drain and chop coarsely.
Defrost, drain and slice frozen crab.
Partially fry bacon. Add onion, green pepper and garlic and saute lightly.
Add potatoes, water and seasonings.
Cover and simmer 15 to 20 minutes or until potatoes are tender.
Add crab, corn, milk and evaporated milk.
Heat slowly to simmer.
Combine flour and soft butter. Stir into chowder and heat gently to thicken.
Garnish with chopped parsley.
Blend soup and milk.
Add salt and pepper to taste.
Set aside.
In buttered 8-inch square baking dish, place half the broccoli. Top with half the crab or shrimp.
Cover with half the stuffing.
Pour over half the soup mixture. Top with half the cheese. Layer with remaining broccoli, crab or shrimp, stuffing and soup.
Cover with rest of cheese.
Bake at 350\u00b0 for 45 minutes.
Serves 4.
Wrap frozen crab legs in a couple paper towels.\" if not frozen,dampen paper towels\".
After crab legs are wrapped with paper towels, wrap with plastic wrap.
Microwave for 4 minutes on high.
Ummm enjoy!
In saucepan, cook celery with chervil in butter until tender. Stir in remaining ingredients.
Heat until everything is well blended, stirring now and then.
Do not allow soup to boil.
(Can substitute mushrooms for shrimp or even use canned crab meat instead of frozen.
It's still wonderful!)
Serves 4.
Get smoker up to 225 degrees.
Wash frozen crab legs.
Add apple (or whatever kind you like) wood chips.
put them in the smoker while frozen.
smoke for 30 minute.
Thaw and drain crab meat.
Cook and drain spinach according to package directions.
In a buttered 1 1/2-quart casserole, alternate layers of croutons, spinach and crab meat, until all are used, beginning and ending with croutons.
Season white sauce with cayenne and pour over casserole contents.
Sprinkle with bread crumbs; dot with butter.
Bake, uncovered, at 325\u00b0 until heated through and bubbly, about 20 minutes.
Serves 4.
Wash and dry mushrooms.
With a sharp knife, remove stems from mushrooms.
Combine crab meat, parsley and onion.
Stir dry mustard into mayo; toss with crab mixture.
Fill each mushroom crown with a tablespoon of crab mixture.
Place on lightly greased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes or until heated through.
Thaw crab meat.
Sort crab to remove any bits of shell; leave crab meat in chunks.
Combine eggs, mayonnaise, Worcestershire sauce, onion and hot pepper sauce.
Stir in crab.
Spoon into 6 or 8 crab shells, coquilles or individual serving dishes.
Combine crumbs and melted butter and sprinkle atop filling.
Bake in 350\u00b0 oven for 15 to 20 minutes or until bubbly and brown.
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.
Cook pasta according to directions on package without salt or oil and drain.
Rinse in cold water and set aside.
Gently squeeze out excess water by placing in a colander or strainer.
Drain defrosted peas.
In a large bowl, mix the mayonnaise together with the remaining ingredients.
Add the pasta, crab meat and peas. Adjust seasonings to taste.
Chill.
In a 3-quart saucepan cook leeks, mushrooms, broccoli and garlic in butter or margarine until crisp-tender.
Blend in flour, thyme, 1/8 teaspoon salt, pepper and bay leaf.
Add chicken broth and cream all at once.
Cook and stir 1 minute more.
Add cheese. Stir until cheese is melted.
Add crab meat.
Heat through.
In a 2-quart saucepan, combine soup, mayonnaise, milk and sherry.
Whisk until smooth.
Add crab, shrimp and mushrooms and heat until well blended.
Place uncooked noodles in a greased 1 1/2-quart casserole.
Pour heated ingredients over noodles.
Top with grated cheese.
Bake at 350\u00b0 for 35 minutes.
In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
*Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.
In double boiler, melt cheese until soft.
Add remaining ingredients except crab and stir until smooth.
Fold in crab. Serve hot in chafing dish with bagel chips.
Can make ahead and reheat at 350\u00b0 until hot.
Serves 20.