ently stir in Tuna or immitation crab chunks. Let set, covered, for
chop up crab or pull apart with your hands put all ingredients together in a bowel and drench with lemon and salt. Put sour cream on tostada top with crab mixture and top with slices of avocado and any kind of hot sauce if you want.
If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla.
Sprinkle the cheese on the tortilla.
Put the crab on.
Put the avocado slices on.
Snip small circles of the green part of the green onion onto the tortilla.
Season, to taste, with salt and pepper.
Put on a dash of nutmeg or chilli powder, if you like.
Gently mix together all ingredients; except tomatoes and chill.
Serve in tomato cups.
If you can't make the cups;put salad on a bed of sliced tomatoes.
ntil smooth.
Mix in crab and cracker crumbs.
Form
end a gift of She Crab Soup to a loved one
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.
igh heat; add crab legs; cover. Cook until crab is cooked through
nto the round shapes of crab cakes.
Gently coat the
Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan.
Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings.
mixing bowl, combine the crab meat, eggs, salt, cayenne pepper
Crab cakes: Spread the crab meat out in a flat
To prepare the crab cakes, tear up the bread
hills.
To prepare the crab cakes, melt 1 tablespoon of
br>Shape 1 portion of crab stuffing evenly around a butterflied
1. For the peppered crab, heat the oil; add garlic,
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
heat oven to 400*F.
in large roasting pan layer crab, clams, potatoes, corn and onions.
in a medium bowl stir together remaining ingredients, (except bay leaves and butter) pour over ingredients in roasting pan.
add bay leaves, cover and bake for 30 minutes.
then stir to baste with pan juices, continue baking covered stirring after 15 minutes for 30 to 35 minutes, or until seafood is steamed and vegetables are fork tender.
remove bay leaves.
dot butter over top of seafood and vegetables.
serve with pan juices.
Rinse the crab claws with cold water and
dd Worcestershire sauce, parsley and crab. Mix thoroughly, then add bread