lend well.
Finally, add lump crab with large spoon. Fold in
our drained and rinsed fancy lump crab meat, finely minced celery, finely
alt, pepper, hot sauce.
Crab Topping:
In a large
arragon.
Stir in the crab and spring onions. Taste and
he peppers.
Drain the crab meat if necessary and place
hrough the lump crab meat for any shell fragments. Set crab meat aside
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).
HILLED AVOCADO SOUP TOPPED WITH CRAB:
In a blender, puree
roduct until smooth. Fold in crab meat, then fold in bread
otatoes and 1-2 t crab boil and mash. Saute for
Saute and brown onion, garlic and bell pepper in 2 tablespoons of margarine. Make crumbs of the crackers. Add 1/2 of crumbs to the sauteed mixture. Add crab meat and mix well. Place in a covered casserole. Thirty minutes before serving, pour the milk over crab mixture. Top with remaining crumbs. Drizzle melted margarine over all. Bake at 350\u00b0, covered, for 30 minutes.
Begin by buying the freshest 1 pound lump crab meat available, then handle the mixing so very gently in order not to break up the lumps.
Beat egg, Worcestershire sauce, lemon juice, seasoning, parsley flakes, dry mustard, mayonnaise and salad dressing.
Break bread into small pieces and, along with the crab meat, gently fold into the egg-spice mixture.
Shape into slightly flattened patties and chill.
Fry or broil until golden brown on each side and serve. Yields approximately 6 (3 1/4 ounce) crab cakes.
Mix wet ingredients together and add breadcrumbs.
Fold in crabmeat, being careful not to break up the larger pieces of crab.
Form into 2-ounce rounds.
Coat the outside of cakes with panko breadcrumbs.
Heat skillet and add olive oil to coat bottom of pan.
Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.
nd seasoned mayonnaise together, add crab meat and fold in bread
Saute until clear the first 5 ingredients in a soup pot.
Add the next 6 ingredients and stir over medium/high heat until thickened, but do not boil.
At the last minute, add crab, corn, salt and pepper.
Serve hot, garnish with crab claws.
beat well.
Place the crab meat in a bowl and
nto the round shapes of crab cakes.
Gently coat the
Mix curry and dry mustard.
Add mayonnaise and Maggi's seasoning.
Add parsley and onion.
Add lump crab meat.
Set in refrigerator for 24 hours.
Serve with crackers or cocktail rye bread.
Spread cream cheese on round dish for first layer.
Spread cocktail sauce for second layer.
Sprinkle crab meat on top.
Use crackers for dipping.
Pick over crab meat to remove any pieces