Choose round crab apples uniform in size; do not pare them. Make a syrup with the rest of the ingredients.
Bring to a boil and cook until sugar is dissolved.
Cool.
Add crab apples and heat gently, being careful not to burst the fruit.
Let stand in syrup overnight.
Pack cold into clean jars.
Fill to 1/2-inch of top with syrup.
Put on top and screw on tightly.
Process in water bath at simmering temperature (180\u00b0) for 20 minutes.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Preheat an outdoor grill for high heat. When hot, lightly oil grate.
Whisk together the olive oil, butter, and garlic; generously brush onto crab.
Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Melt butter in saucepan.
Saute onion and bell pepper in butter.
Add crab meat and shrimp and cook on low until shrimp is cooked.
Add half and half and parsley.
Thicken sauce with flour. Serve over noodles and top with cheese or serve with crackers.
In a medium bowl, combine crab, cilantro, green onions and pickled ginger.
To make ginger dressing, in a small bowl, whisk together all ingredients. Drizzle over crab salad just before serving and toss well.
Top watermelon rounds with crab mixture. Serve sprinkled with coconut. Garnish with parsley.
Cook noodles in boiling salted water until just tender. Drain then rinse under cold water. Drain again then toss with cucumber, onion, carrot and spinach. Add 1/2 the crab. Set aside.
For the ginger miso dressing, combine all ingredients with 2 tbsp water in a blender. Puree. Add 1/2 to salad and toss to combine.
Distribute salad between serving plates and top with remaining crab and dressing. Garnish with pickled ginger. Serve.
In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.
In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeno peppers and celery salt.
Blend the mixture until it is combined well and stir in the crab meat gently.
shallots, and minced pickled ginger.
Blend the pickled ginger liquid (if
ntil ready to serve.
Crab Cakes:
In a medium
Melt both cheeses.
Stir in whipping cream.
Add W.
sauce and garlic powder, stirring until well blended.
Add a crab.
That's what my recipe says!
Add a crab!
*LOL*She served this with warm baguette type bread, or you could do crackers of some type.
MmMmm~ I have no clue how many this serves!
It's dip.
*preptime doesn't include cleaning the crab~ i've never had to clean my own crab, so i really don't know how long it takes!
nd mix well. Add the crab meat (be sure to check
For the pickled beans, place beans in medium
Combine cream cheese, jalapeno liquid and jalapenos in medium-heavy pan over low heat.
Cook until cheese melts.
Stir in artichoke hearts and sour cream.
Stir often until mixture is hot. Stir in crab and Parmesan cheese.
Add salt and pepper and cook until mixture just simmers (do not boil).
Serve hot with tortilla chips.
ream cheese.
Chop the crab meat and sprinkle it over
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
ell.
Finally, add lump crab with large spoon. Fold in
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
Sprinkle with lemon juice to prevent discoloration.
Set each half on a plate filled with lettuce.
Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
Season with a dash of salt.
Fill hollow of each avocado with crab mixture.
Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
Sprinkle all with a dash of paprika an top with ripe olive's.
br>Form one scant tablespoon crab mixture into a ball; dip
inutes before serving.
This recipe should make 2- 9 inch