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.
ite size pieces.
Add crab meat and enough water to moisten
Beat cream cheese in electric mixer until light and fluffy. Blend in remaining ingredients.
Chill thoroughly.
Serve with an assortment of crackers, bread sticks or chips.
Combination of shrimp or other seafoods may be substituted for crab meat.
Using large iron skillet, melt butter over medium heat.
Add garlic, water or wine, shrimp and pepper.
Mix and simmer 3 minutes.
Add 1/2 pound thawed crab meat stuffing mix and drained crab meat.
Mix. Cover skillet and place in oven for 20 minutes. Do not let mixture dry out.
Serve sizzling hot with liquid.
Good with spinach salad and Zucchini Parmesan.
Preheat oven to 375 degrees
Grease shallow baking dish with vegetable oil (I use the kind from a spray can)
Wash and dry completely the monk fish, season both sides of the fillets with salt and pepper
Divide the crab meat into four equal size portions and place the crab on each fillet, roll up and secure with a tooth pick.
Top each rolled fillet with 1 1/2 Tablespoon of mushroom soup
Place fillets in greased dish (uncovered)bake for 25 minutes
Place 1 fillet on the bottom of a large glass baking pan. Melt butter and mix it with stuffing and crab meat.
Put 1 coat of stuffing mixture over first fillet, then place second fillet over mixture, then put remaining mixture over second fillet.
Bake at 450\u00b0 for 1 1/2 hours.
nd seasoned mayonnaise together, add crab meat and fold in bread crumbs
Lightly oil a 4-cup (1 quart) mold and set aside.
In a saucepan over medium to low heat, combine the cream cheese and soup and stir until blended.
Sprinkle the gelatin over the mixture and stir until blended.
Stir in the mayonnaise until well combined.
Do not let the mixture boil.
Remove the pan from the heat and carefully blend in the crab meat, onions and celery. Pour the crab mixture into the prepared mold and chill for at least 6 hours.
This recipe can be made up to 2 days in advance.
Drain crab meat.
Chop eggs. Blend all ingredients. Serve as stuffing for tomato on lettuce leaf.
Top with slices of avocado and sprinkle with paprika.
Serves 8 or 9.
Preheat oven to 375\u00b0.
Remove stems from mushrooms; brush caps with melted butter.
Arrange in greased baking dish.
Combine crab meat, 2 tablespoons crumbs, egg, mayonnaise, lemon juice and 2 teaspoons melted butter in a bowl. Fill each mushroom cap with some of the crab mixture.
Garnish each mushroom with 3 small dices of green pepper (optional).
Combine 2 teaspoons butter and remaining bread crumbs; sprinkle over crab stuffing.
Bake 15 minutes; serve hot.
Mix and heat ingredients and add crab meat at the end.
Mix all ingredients well.
Spread onto lightly buttered English muffin halves.
Broil until light brown.
Serve warm.
Combine the onion and margarine in a microwave-safe dish. Microwave on High for 3 minutes.
Stir in the cheese.
Microwave for 1 to 2 minutes or until the cheese is melted, stirring occasionally.
Add the crab meat and soup.
Microwave for 3 to 4 minutes or until heated through, stirring occasionally.
Yields 16 servings.
Dice crab meat so it is tiny pieces; put lemon juice over or squeeze fresh lemon on crab meat.
Put 2 to 3 tablespoons of sour cream with crab meat and mix.
Stuff mushrooms with mixture; cover with Mozzarella cheese and Cheddar cheese.
Bake at 325\u00b0 to 350\u00b0 for about 20 minutes or until mushrooms are soft and cheese is melted.
Mix all ingredients together except for crab meat.
If mixture is too dry, add more mayonnaise and a little milk to make moist. Mixture must be moist.
Add crab, but do not overmix.
Keep crab as whole as possible.
Bake in greased casserole dish, uncovered. Bake at 350\u00b0 for 30 to 45 minutes, until brown.
Squeeze lemon on crab meat.
Make a cream sauce of milk, flour and butter.
Add crab meat and other ingredients.
Place in casserole and top with cheese and crumbs.
Bake at 350\u00b0 for 20 minutes.
Serves 6.
Chill grapefruit and crab meat in cans.
Drain grapefruit. Flake crab meat, removing bony tissue.
Alternate grapefruit and crab meat in cocktail glasses.
Mix remaining ingredients.
Pour over grapefruit and crab meat.
Serves 8.
Make a white sauce.
Add bouillon and egg.
Cook for 1 minute, stirring constantly.
Remove from heat.
Add wine, Tabasco sauce, Worcestershire sauce, salt and pepper.
Add broken up crab meat to the sauce and pour into a 1 1/2-quart casserole.
Sprinkle with cheese.
Bake, uncovered, at 350\u00b0 for 20 minutes.
Serves 6.
Pick over crab meat for shells.
Sprinkle Wye River or Old Bay seasoning over crab meat.
Beat egg; mix in mayo, mustard, Worcestershire, lemon juice, crumbs and crab meat.
Mix; make patties.
Fry in butter until brown on both sides.
Serve.
Salt and pepper to taste.
Soften butter and cheese spread to room temperature.
Add mayonnaise, garlic salt and seasoned salt; blend thoroughly.
Add crab meat.
Spread on split muffins.
If for immediate use, freeze on cookie sheet for 10 minutes, thaw.
Cut into eighths.
Broil until bubbly.