Shred or slice enough cabbage (very thin) for 4 to 6 people or as large as you want.
Cut a couple stalks of celery in very small pieces and 1/2 green pepper, cut in small pieces (optional).
Put in other vegetables that you might have on hand.
Cube tomato if desired.
Toss these together and add about a half or whole package of fake crab meat.
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
Mix and heat ingredients and add crab meat at the end.
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.
nd seasoned mayonnaise together, add crab meat and fold in bread crumbs
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.
Cook bacon until crisp, remove and drain.
Saute mushrooms and onions in bacon drippings until the mushrooms begin to turn brown.
Cool.
Combine the crab, cheeses, and mayonnaise, then add to the bacon/mushrooms/onions mixture.
Spread the mixture on sliced, buttered muffins.
Place sandwiches on a cookie sheet and bake at 400\u00b0 for 15 minutes.
Serves 6.
You may substitute shrimp for the crab meat, if you wish.
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.
PREHEAT oven to 350\u00b0F.
Mix crab meat, cream cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray.
Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
Fill evenly with crab meat mixture.
Sprinkle with paprika.
BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
Serve warm.
Garnish with chopped green onions, if desired.
Drain crab meat and flake over cream cheese.
Pour sauce over crab meat; serve with your choice of crackers.
This is a quick appetizer to prepare for unexpected holiday company.
In microwave:
Melt cream cheese and butter, then mix in onion (chopped).
Microwave for 1 minute.
Add crab meat and remaining ingredients; stir together.
Microwave for 1 minute.
Stir. Microwave for 1 minute.
Serve hot.
Split the muffins in half.
Drain the crab meat.
Mix cheese, mayonnaise and margarine and add the crab meat.
Spread on the muffins.
Put in freezer on a cookie sheet.
When the spread freezes, cut each muffin slice into 4 pieces.
Put in plastic bags and return to freezer.
When ready to use, broil for 5 to 7 minutes.
Makes 48 pieces.
In a 2-quart dish, saute butter, onion, parsley and celery on High for 4 minutes. Stir in cream cheese and microwave on High for 1 minute. Add garlic powder, Tabasco sauce, salt and Worcestershire sauce. Mix well. Fold crab meat in gently and microwave on High for 4 minutes; serve with crackers or Melba toast.
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.
Chop onion and saute in butter until tender, then slowly add crab meat.
Stir on low heat so it won't stick.
Add white pepper, then slowly add 2 cans of soup, then 2 cans of milk, stirring slowly.
Do the same with the other 4 cans of soup.
Let cook on low heat until ready to serve.
Feeds 6 to 8 people.
This can also be frozen for quick meal with no bother.
Serve with crackers.
Combine cheese spread, seasonings, butter, mayonnaise and crab meat in bowl; mix well.
Spread on muffin halves.
Freeze just until firm.
Cut into quarters.
Store, wrapped, in freezer. Preheat oven to 350\u00b0.
Place on baking sheet.
Bake for 15 minutes.
Makes 4 dozen.