nd keep refrigerated.).
For Crab Balls: Spray 2 baking sheets with
Remove all cartilage from crab meat.
Combine cheeses, milk, seasonings and sherry in fondue pot.
Set on low.
Stir until blended and smooth.
Add crab meat; heat, stirring occasionally, until hot and bubbly, 5 to 10 minutes.
Spear cubes of bread with a fondue fork and swirl with a figure-eight motion to coat.
(If fondue thickens while standing, stir in a little additional milk or sherry.)
If the crab meat is of Chesapeake Bay
Remove all cartilage from crab meat.
In bowl, mix bread crumbs, egg, mayonnaise and seasonings.
Add crab meat; mix gently but thoroughly.
Shape into 6 cakes.
Cook in frying pan in just enough fat to prevent sticking, until brown.
Mix thoroughly and dip your Crab Balls for an excellent and exciting appetizer.
nd mix well. Add the crab meat (be sure to check
our second bowl: Place your crab meat in bowl. Season evenly
owl, combine all ingredients except crab meat and bread crumbs. Coat
Debone crabmeat.
Crumble 2 slices of bread and mix with crabmeat.
Add parsley, mayonnaise, Worcestershire sauce and 1 egg.
Mix well with bread and crabmeat.
Form into 6 to 8 round balls.
Dip each ball into dried bread crumbs.
Mix 1 egg and 1/4 cup milk.
Dip crab cakes into egg and milk, rolling gently.
Dip again into bread crumbs, then deep fry in hot oil until golden brown.
Serve with lemon wedge.
nd scoop a medium sized crab cake from.
your mixture
dd Worcestershire sauce, parsley and crab. Mix thoroughly, then add bread
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.
Remove all cartilage from crab meat.
In a bowl, mix crumbs, egg, mayonnaise and seasonings.
Add crab meat and mix gently but thoroughly.
If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.
Cook cakes in just enough fat to prevent sticking until browned, about 5 minutes on each side.
Pick crabmeat, place in large bowl.
Add parsley and crumbs. Beat together egg, mayonnaise, mustard, salt, pepper and baking powder.
Pour this mixture over the crabmeat, parsley & crumbs. Mix well.
Shape into balls - flatten.
Fry until brown.
Put crabmeat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden.
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).
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
easoning and salt. Pick over crab; discard any bits of cartilage
Carefully comb through crab meat for any extra shells.
Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
Mix all other ingredients in a medium bowl thoroughly.
Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
You can either cool in fridge for an hour or two, or you can eat directly.
nd chill until crab cakes are ready.
CRAB CAKES:
Drain