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.
he frying pan. Let simmer for about 15-20 minutes on
Remove all the crab meat from shells and set
d tie with kitchen twine for easy retrieval later.
br>Reduce heat.
Simmer for 15 minutes.
Remove bay
For the lemon blend:
Combine
Boil the potatoes and then mash them and set aside.
In a 6 quart pot melt butter, add olive oil, and heat until hot.
Add all the onion and stir over medium heat until the onion just begins to brown.
Add garlic, parsley, and stir for two minutes.
Add chicken stock, liquid crab boil, cayenne, and salt.
Cook until it just starts to bubble.
Add the mashed potatoes and mix well.
Now blend in the whipping cream.
Add the milk until desired thickness for a bisque.
Top each serving with green onion.
inally add your star ingredient - Crab and allow to come full
Melt butter in large pot.
Add flour; blend.
Add onions.
Cook on low heat for 10 minutes.
Add crab meat, half and half, corn, potato soup, Worcestershire, mace and pepper.
Cook on low heat for 20 minutes.
Just before serving, add cheese, parsley and green onions.
Make the roux by melting butter and saute onions and celery until tender.
Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
Add hot sauce to your taste.
Serve with garlic bread.
dd flour and wisk continuosly for about 10 minutes until it
In a saucepan, heat the milk and butter and then add all the seasonings.
Dissolve the cornstarch in the half and half.
When the seasoned milk has come almost to a boil, stir in the cornstarch mixture and cook until the bisque has thickened.
Add the sherry (optional) and crab meat.
Serve hot.
Makes 3 quarts.
Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
Add flour and whisk until white roux is achieved- DO NOT BROWN.
Add stocks, seafood seasoning and crabboil stirring while adding.
Bring to a low boil, then simmer and cook for 30 minutes.
Add heavy cream, green onions and parsley and cook for 5 minutes.
Add crabmeat and shrimp.
Season to taste, simmer for 3-5 more minutes.
You may add cornstarch dissolved in little water if you prefer this thicker.
ur second bowl: Place your crab meat in bowl. Season evenly
In a 3-quart saucepan, saute mushrooms, onions and garlic in butter for 5 minutes.
Blend in flour and add stock, stirring until smooth while over medium heat 10 minutes.
Flake crab meat and remove cartilage.
Add crab meat and remaining ingredients and bring to a light boil, reduce heat and simmer 10 minutes.
Serve hot with crackers.
.
Add salt, pepper, and crab boil to taste. (I think
In 3-quart microwave casserole, place mushrooms and white wine.
Cover and microwave on High for 5 to 6 minutes, or until mushrooms are tender, stirring once.
Stir in flour, salt and pepper.
Blend in milk.
Microwave, uncovered, on High for 9 to 12 minutes, or until mixture thickens slightly and bubbles, stirring 2 to 3 times with a whisk.
Add remaining ingredients.
Cover and microwave on High 3 to 5 minutes, or until hot, stirring once. Makes 6 (1 cup) servings.
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent.
Add the other ingredients except cognac, cream and salt and pepper.
Bring to a boil and cook about 45 minutes.
Strain into another pot and add cream and cook on low for about 10 minures.
Season with salt and fresh ground pepper.
Add cooked meat from 1 large Dungeness crab and heat.
Add cognac and serve hot.