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.
nd mix well. Add the crab meat (be sure to check
our second bowl: Place your crab meat in bowl. Season evenly
nd scoop a medium sized crab cake from.
your mixture
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.
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).
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.
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
In medium bowl, combine all ingredients except crab meat.
Mix thoroughly.
Add crab meat and mix well.
Form into 1 dozen cakes. Deep fry at 350\u00b0 about 3 to 5 minutes, turning once until golden brown.
In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.
For the crab cakes: Heat oil in large
Remove cartilage from crab meat.
In a large bowl, blend the cream cheese, sour cream, salad dressing, lemon juice, Worcestershire, dry mustard, garlic and milk.
Mix until smooth and creamy.
Fold crab into mix with 2+ tablespoons of Cheddar cheese.
Pour into greased 1-quart baking bowl.
Top with remaining Cheddar.
Bake at 325\u00b0 until brown and bubbly (approximately 30 minutes).
Best served with stone wheat crackers.
Mix crab meat, seasoning, salt and baking powder.
Mix egg and mayonnaise; add to crab mixture.
Make into 8 cakes and fry until browned.