Combine all ingredients.
Make in patties, using enough cracker meal for good consistency.
Cook in hot oil until brown.
Heat 2/3 cup Chablis, garlic, Velveeta cheese and Swiss cheese.
When melted, add liqueur.
Mix sour cream, mayonnaise and Worcestershire sauce; add to cheese mixture.
Add arrowroot dissolved in a little of Chablis if the fondue is too thin.
Heat until the fondue thickens.
Add green onions and cook 5 minutes. Add crab meat and serve.
alt, pepper, hot sauce.
Crab Topping:
In a large
ntil smooth.
Mix in crab and cracker crumbs.
Form
In a 1 quart saucepan over medium low heat, heat oil until smoking.
Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
Mix with a fork until well blended.
Fill and fold won ton skins according to directions on the package.
Use about 1 tsp of filling in each.
Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
Remove with a slotted spoon and place on paper towels to drain.
Serve warm or room temperature, using more marinade as a dipping sauce, if desired.
Whisk together the mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper and spring onion; add the crab meat and fold gently to combine the ingredients well.
Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedeges if using.
end a gift of She Crab Soup to a loved one
our second bowl: Place your crab meat in bowl. Season evenly
s well).
Mix the crab mixture well.
When potato
Again this is blended with an electric mixer.
If you are serving a small party, or several dips, you may wish to cut these recipes in two.
No trouble.
Goes well on party crackers.
ntil creamy.
Add the crab meat and mix evenly but
oat.
Whisk in the crab stock until there are no
Crab cakes:
Heat olive oil
Cut baked potatoes lengthwise.
Scoop out potatoes and save the skins.
Beat the potatoes with all ingredients, except crab and paprika.
Fold in crab meat.
Refill potato shells and sprinkle with paprika.
Heat about 15 to 20 minutes in a 350\u00b0 oven before serving.
Grated cheese may be sprinkled on top.
Very good.
Pick through crab.
In a large pot, melt butter. Add flour and pepper.
Stir and simmer for 2 minutes. Add milk and crushed bouillon cubes. Simmer and stir until bouillon dissolves and mixture thickens. Salt to taste. Add crab, parsley and sherry.
Do not bring to a boil.
llow flavor to develop while crab cakes are being prepared.
Saute chopped onion and celery in butter.
Add crab meat.
Add evaporated milk; add well beaten eggs.
Cook for about 15 minutes over low heat.
Add bread crumbs until desired thickness obtained. Season with salt, red pepper, parsley flakes and green onion tops. Add more butter if needed.
Place mixture in artificial crab shells.
Sprinkle with dry bread crumbs and bake at 375\u00b0 until hot. (Freezes good for future use.)
Pick over the crab meat to remove any cartilage
Remove cartilage from crab meat.
Dissolve bouillon cube in water.
In 4-quart saucepan, cook onion in margarine or butter until tender.
Blend in flour and seasonings.
Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon.
Add crab meat; heat, but do not boil.
Garnish with parsley flakes before serving. Makes 6 servings.
Soup improves upon standing as flavors get a chance to blend, so this a good \"prepare ahead\" dish.
Mix broccoli, 2 cups Cheddar cheese, crab and onion in baking dish.
Beat biscuit mix, eggs, milk, salt and pepper and pour over crab mixture.
Bake for 25 to 30 minutes in 400\u00b0 oven.
Top with remaining 1 cup cheese.
Return to oven until cheese is melted and mixture is fairly firm to touch (about 10 minutes).
Makes good luncheon meal.