Cube crab meat, Velveeta cheese and Cheddar cheese.
Cook soup with milk and melt in both cheeses.
Arrange crab meat in bottom of casserole dish.
Pour cheese mixture over crab meat.
Crush 8 to 10 Ritz crackers and sprinkle over top.
Dab with butter.
Bake 1/2 hour at 350\u00b0.
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.
In a large bowl, combine onion, green pepper, celery and imitation crab meat.
In a separate bowl, mix together sour cream, mayonnaise, 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.
In a medium-size saucepan, cook rice according to directions; let cool.
In a large bowl, combine rice, crab meat, peas, carrots and scallions; mix well.
In a small bowl, combine mayonnaise, milk, lemon juice, pepper and garlic powder; stir.
Stir this into rice mixture, tossing to coat.
Chill salad.
On a platter, arrange bed of lettuce and top with salad.
Shred or slice enough cabbage (very thin) for 4 to 6 people or as large as you want.
Cut a couple stalks of celery in very small pieces and 1/2 green pepper, cut in small pieces (optional).
Put in other vegetables that you might have on hand.
Cube tomato if desired.
Toss these together and add about a half or whole package of fake crab meat.
Boil crab meat 5 to 7 minutes in 1 1/2 to 2 cups water, lemon juice and Old Bay seasoning.
The last 2 minutes, put in shrimp. Mix together remaining ingredients with macaroni.
Add drained crab meat and shrimp.
Chill well and serve.
up) and top spinach with imitation crab meat. Slowly and carefully pour egg
Season pasta to taste.
Add mayonnaise to desired consistency and mix well.
Add peas, imitation crab meat and black olives; toss gently.
Chill and serve.
Rinse macaroni with cold water and drain again.
Combine mayonnaise, sour cream, lemon juice, grated onion, white pepper, salt, celery seed and dry mustard.
Fold mayonnaise mixture into macaroni.
Gently fold in imitation crab meat.
If not moist enough, add more mayonnaise and sour cream.
Keep refrigerated.
Prepare the pasta nuggets by following the cooking directions on the box.
Cut the broccoli into florets.
Place the broccoli florets in a saucepan with 1-inch of water.
Partially cook the broccoli florets.
Dice 1/3 cup of red pepper and 1 medium sized tomato.
Slice the imitation crab into bite sized pieces.
Combine all these ingredients in a large salad bowl.
Add desired amounts of mayonnaise and Italian dressing.
Refrigerate for at least an hour.
Cook the pasta according to the directions on the box.
(A clove of garlic can be added for flavor.)
Drain and rinse in cold water.
Cook the pea pods in boiling water for about 2 minutes with the red peppers and onions.
Drain.
Add to the pasta.
In a large bowl, combine the pasta, pea pods and crab meat.
In a medium size bowl, combine the mayonnaise, yogurt, mustard and vinegar.
Pour this mixture over the pasta and toss gently to coat.
Cover and chill.
Serve over lettuce leaves.
Spray an 8 ounce Cool Whip container with vegetable spray. Put crab meat on bottom.
Mix cream cheese, onion and salts to taste.
Spread over crab meat and refrigerate until firm.
Garnish with cocktail sauce and serve with assorted crackers.
(Imitation crab meat works fine.)
Combine the onion and margarine in a microwave-safe dish. Microwave on High for 3 minutes.
Stir in the cheese.
Microwave for 1 to 2 minutes or until the cheese is melted, stirring occasionally.
Add the crab meat and soup.
Microwave for 3 to 4 minutes or until heated through, stirring occasionally.
Yields 16 servings.
Shred imitation crab meat in blender or food processor. Soften cream cheese and mix remaining ingredients until smooth. Chill.
Makes 48 ounces.
Cook spaghetti.
Drain.
Add chopped tomatoes and green peppers.
Add crab meat.
Stir in jar of Ranch dressing.
Season to taste.
Put crab meat in blender or food processor and chop very fine. Add remaining ingredients.
Stir until well blended.
Serve with crackers or tortilla chips.
Place cream cheese on platter.
Put crab meat on top and pour cocktail sauce over.
Surround with crackers.
Combine cream cheese, sour cream, Ranch dressing and crab meat.
Spread some filling on top of tortilla.
Roll up and lay in a pan (any size).
Repeat with each tortilla.
Refrigerate overnight or 3 to 4 hours.
Slice 1 inch thick.
Serve as hors d'oeuvres.
Remove any shell from the crab meat.
Combine all the ingredients; serve on lettuce.
Shrimp may be used instead of crab meat.
Serves 6.
Dice crab meat and mix in a bowl with chopped celery, 2 diced hard-boiled eggs, seasoning and salad dressing.
Mix well. Serve as an appetizer or as a salad on lettuce.
Garnish with parsley or paprika.