nd seasoned mayonnaise together, add crab meat and fold in bread crumbs
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.
hrough the lump crab meat for any shell fragments. Set crab meat aside.
Mix
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 crumb
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.
Saute onions in oleo until soft.
Add flour and smooth into oleo.
Do not brown.
Add milk, stirring to prevent lumping.
Add sour cream and crab meat.
Remove from heat.
Brush fillets with oleo and place on greased sheet pan.
Spoon equal amount of crab meat sauce on each fillet.
Bake 30 minutes at 350\u00b0.
Garnish with parsley, lemon and paprika.
Make a white sauce.
Add bouillon and egg.
Cook for 1 minute, stirring constantly.
Remove from heat.
Add wine, Tabasco sauce, Worcestershire sauce, salt and pepper.
Add broken up crab meat to the sauce and pour into a 1 1/2-quart casserole.
Sprinkle with cheese.
Bake, uncovered, at 350\u00b0 for 20 minutes.
Serves 6.
Combine wine, lemon juice, nutmeg, salt and pepper in a shallow pan and bring to a boil.
Add crab meat and just heat through.
Meanwhile, cream butter, anchovy and egg yolks.
Stir gradually into crab mixture, do not let it boil, and cook gently, stirring all the while, until it is thickened.
Taste to see if more salt and pepper is needed.
Serve very hot in shells or in chafing dish surrounded by sippets.
Saute onion in butter.
Add flour and then cream.
Cook until thick.
Stir in egg yolk, then all seasonings.
Fold in crab meat. Serve from chafing dish on thin sliced bread squares, in tiny bread cups, or with Fritos.
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.
Cook rainbow rotini as directed on package.
Chill with ice cubes and refrigerate for perhaps 1 hour.
Drain any water accumulated from ice cubes.
Cut crab meat into small pieces and add rest of ingredients, mixing well. (Add salad dressing to taste.)
Chill at least 1 hour before serving or even overnight; gives it a nice flavor.
Dissolve Jell-O in water and tomato soup.
Set aside to cool, but not to set.
Combine diced green pepper, celery, hard-cooked egg, softened cream cheese, salad dressing and crab meat or tuna with Jell-O mixture.
Pour into mold.
Store in refrigerator overnight.
Serve on lettuce with rolls or crackers (fancy).
May be served with a little dressing.
Serves 10 to 12.
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.
Drain crab meat.
Chop eggs. Blend all ingredients. Serve as stuffing for tomato on lettuce leaf.
Top with slices of avocado and sprinkle with paprika.
Serves 8 or 9.
Mix crab meat, along with onions, green pepper and pickles until it's equally distributed.
Add Tabasco sauce and 2 tablespoons of mayonnaise.
Sprinkle seafood seasoning to your discretion.
Serve on lettuce with crackers.
Can add Worcestershire sauce (optional).
Serves 4.
Mix artichoke, crab meat, chopped olives and seasonings. Use enough oil to coat ingredients and 1/4 as much lemon juice. Chill and serve.