For Lemon-Caper Sauce; Mix all
Mix thoroughly and dip your Crab Balls for an excellent and exciting appetizer.
Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For Wheat Balls:
Knead with water to
dd Worcestershire sauce, parsley and crab. Mix thoroughly, then add bread
Combine crab meat, panko, scallions, and zest
ur second bowl: Place your crab meat in bowl. Season evenly
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
drain and flake meat.
combine remaining ingredients except bacon, mix well.
shape into walnut size balls.
wrap each w/bacon, secure w/toothpicks.
broil at medium til bacon is crisp, 10 minutes, turn and repeat.
Roll teaspoonfuls of crab mixture into balls with your hands. Flatten
ou need to clean the Crab. The best way to clean
akes, combine ingredients for rice balls. Knead dough for several minutes until it
Remove excess shell from the crabmeat.
In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour.
On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Remove all excess shell from crabmeat
In a mixing bowl, combine softened cream cheese, butter, green onions, old bay seasoning and horseradish. while mixing gradually add crabmeat. Divide mixture into two balls.
Refrigerate the balls for at least one hour.
On a piece of waxed paper, mix the parsley and old bay seasoning.
Remove crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Clean crab meat.
Put lemon juice over mix and then add rest of ingredients.
Shape into balls.
Beat 2 raw eggs.
Dip crab balls into cracker meal, then into egg mixture and then back into cracker meal.
Deep fry or put crab balls into crab shaped foil shells. Top with crumbs.
Dot with butter and broil until crumbs brown.
ntil onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing
Option:
After cooking crabs in oil, garlic, hot pepper and parsley,
continue
to
cook until crabs are done about 10 more minutes.
Serve like this for a great tasting crab.
Beat eggs, mix in the crab meat, leek, cilantro, flour baking powder, salt to taste, and one tbsp canola oil.
form into balls with a teaspoon.
heat two inches of canola oil in a saucepan to 359.
deep fry the balls to golden brown.
Drain on paper.
Butter a shallow casserole (1 1/2\" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
Mornay Sauce:
Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.