Clean crab and drain excess water.
Cook the pasta in a large saucepan of boiling, salted water, according to package directions. Drain and return to saucepan.
Meanwhile, heat the oil in a large frying pan over medium heat. Saute the onion, garlic and chili peppers 2 mins. Reduce heat to low. Stir in the crab, peas, stock and lime juice. Cook, stirring, 1-2 mins. Toss in the hot pasta and cilantro. Season to taste and serve.
Pick over crab meat.
Remove crust from bread and break bread into small pieces.
Mix bread with beaten egg.
Add remaining ingredients.
Form into cakes and saute quickly in a small amount of fat.
(Cakes can also be broiled.)
Serves 6 people.
In a 3 1/2-quart saucepan over medium heat, heat oil and cook potatoes, celery and onion until tender-crisp.
Stir in vegetable juice, crab and corn.
Heat to boiling, 10 to 15 minutes, stirring gently now and then.
Reduce heat to low. Simmer.
Serves 4.
Preheat the oven to 350\u00b0.
Place the mushroom caps on a baking sheet lined with parchment paper.
In a large bowl, combine the crab meat, garlic, jalapenos, Pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmagiano-Reggiano.
Place a heaping tablespoon of the crab mixture into the cap of each mushroom.
Bake the mushroom caps for 30 minutes.
Serve warm with grilled radicchio.
Yield: 8 appetizer servings.
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.
In a medium bowl, combine cream cheese and vodka; beat until smooth.
Stir in crab, cheese, onions, horseradish and pepper. Chill to blend flavors.
Serve with crackers.
Makes 1 3/4 cups.
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.
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
br>Shape 1 portion of crab stuffing evenly around a butterflied
make sure to break down crab (pull body shell off and
he best results, make this spicy condiment a few hours in
nto the round shapes of crab cakes.
Gently coat the
small bowl, toss the crab with 3 tablespoons of the
o 425 Degrees F.
Spicy Sauce: Whisk together the first
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
First peel the skin from your cucumber.
Next, use a spiralizer to turn your cucumber into even more refreshing noodles (or you can just chop it, like I do).
Drizzle the noodles very lightly with optional rice vinegar.
In a small bowl, combine the mayo and Sriracha to make \"spicy mayo\".
Shred the crab, or chop it up with a knife.
Combine the crab with the spicy mayo and put on top of the cucumber.
Top with avocado.
Garnish with panko breadcrumbs and dig in!
egrees F.
For the crab cakes:
In a large
Melt butter in a soup pot until tender.
Add minced garlic, cook for 30 seconds on medium heat.
Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
Stir carefully, add crab meat, making sure not to break up crab chunks.
Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.