Combine mock crab meat, celery, bell pepper, scallions, mayonnaise, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover and chill for 30 minutes before serving.
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.
FOR THE CRAB SALAD:.
Combine the lime juice,
Stir the sliced black olives into the prepared crab salad.
Combine the softened cream cheese with the crab salad mixture.
Spread evenly on each flour tortilla.
Tightly roll up the tortillas and wrap with plastic wrap.
Refrigerate for 30 minutes to an hour.
Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
Discard the ends, or save for the cook (you) to sample.
Secure with toothpicks, if desired.
Spread the crab salad over each english muffin half and top with shredded cheddar cheese.
Bake in a 375 degree oven for 10-15 minutes, or until cheese starts to bubble.
Chop up crab meat.
Mix softened cream cheese and mayonnaise together.
Add onions, crab and seasoning.
Serve with Wheat Thins or use as a salad accent.
Cook rigatoni.
Thaw peas.
Mix all ingredients together and chill.
Recipe may be cut in half.
Combine cream cheese and sour cream; mix.
Add crab, onion and garlic salt.
Mix together.
Sprinkle paprika on top and refrigerate.
Great as a dip with crackers or chips.
Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl.
Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Blend softened cream cheese.
Sprinkle Worcestershire sauce over the cream cheese.
Pull the mock crab legs in small pieces and add to cheese mixture.
Cut up diced purple onion into cream cheese mixture.
Mix well.
Make into a ball.
Pour cocktail sauce over the ball when ready to serve.
nto triangles.
MAKE THE CRAB SALAD:
Combine tomatoes, scallions, maynnaise
nto medium size bowl for salad for step 2. RESERVE rest
In a bowl combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of leaf lettuce.
Garnish with parsley and lemon if desired.
Yields 4 to 6 main dish or 12 to 14 side dish servings.
ombined.
To make the salad, in a medium bowl, gently
Mix first 5 ingredients thoroughly.
Then add mayonnaise and mix until well blended.
Scoop crab salad into avocado halves and serve on bed of lettuce.
oom temperature.
Mix the crab with the mayonnaise, Dijon, green
In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary.
To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings.
In a bowl, combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of lettuce.
Garnish with parsley and lemon.
In a large pot, cook the bacon crisp, remove and leave the grease in the pot.
Saute the onion and celery the bacon grease.
Add 2 quarts water to the pot, add the potatos and boil till you can stick a fork in them easily.
Turn the heat down and add the bouillon, cream cheese, crab meat and seasonings.
Simmer about an hour,stirring often.