Rinse crab clusters under cool water.
Cut into serving-size pieces; score back of leg sections using large heavy knife or kitchen shears.
Saute' onion and garlic in margarine until tender.
Stir in remaining ingredients except crab; simmer for five(5) minutes. Serve hot with chilled or steamed crab.
)) and add water. Place crab legs on top of the
ne dozen female crabs already steamed or buy them live and
heat oven to 400*F.
in large roasting pan layer crab, clams, potatoes, corn and onions.
in a medium bowl stir together remaining ingredients, (except bay leaves and butter) pour over ingredients in roasting pan.
add bay leaves, cover and bake for 30 minutes.
then stir to baste with pan juices, continue baking covered stirring after 15 minutes for 30 to 35 minutes, or until seafood is steamed and vegetables are fork tender.
remove bay leaves.
dot butter over top of seafood and vegetables.
serve with pan juices.
Rinse the crab claws with cold water and
In a small bowl, combine crab meat and steamed breadfruit; set to the side.
In a hot saute pan, heat 1 teaspoon olive oil; add shallots, red and yellow pepper and saute for a few minutes or until tender.
Cool, then add to crab mixture.
Add remaining ingredients (except olive oil) and fold together.
Divide into six cakes.
Heat remaining olive oil in saute pan and cook crab cakes until golden brown on each side.
Place on a plate of salad greens and serve with the condiments of your choice.
Make into puree:
1/3 can salmon with small amount of milk in blender to make puree.
Use entire cans; make in thirds, as directed.
Saute scallops in butter and enough water to \"pouch.\" Cut scallops in half before sauteing.
Pour hot milk (enough to cover crab meat) over crab.
Set aside.
Saute onion and celery in butter (chop both fine).
Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.
ntil smooth.
Mix in crab and cracker crumbs.
Form
eat then stir-fry the crab pieces in batches until they
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
he oil). Shallow-fry the crab cakes, in batches, for 1
Wash crabs well. Remove hard top shell, stomach, gills and fibrous tissue. Wash well. Split each crab in half.
Heat oil in a wok or large frying pan over high heat. Add crabs and cook, covered, for 4-5 mins, until crabs change color. Remove and set aside. Add garlic, ginger and chilies to pan. Cook for 1 min. Stir in tomato puree and sweet chili, soy and fish sauces. Simmer for 3 mins.
Blend in coconut milk. Bring to a boil. Return crabs to pan and simmer, covered, for 4-5 mins. Stir in cilantro and serve with rice and Asian greens.
Mix aioli, parsley, mustard, seasoning, lemon zest and eggs until combined. Add crabmeat and breadcrumbs and stir to combine. Season. Shape into 8 patties. Chill for 20 mins, or until firm.
Melt butter in a deep frying pan over medium heat. Working in batches, cook crab cakes for 2 mins per side, or until golden and heated through. Serve with vegetables, extra aioli and lemon wedges.
Cook noodles according to package directions.
If using fresh broccoli, steam until tender-crisp.
If using frozen broccoli, defrost.
Chop tomatoes.
While noodles are cooking, heat oil in medium nonstick pan, add garlic- saute until light brown and crispy.
Add crab and broccoli, saute 2 min.
Add tomatoes, cook until just heated through.
Toss with cooked noodles.
Season with salt, pepper and parmesan cheese if desired.
br>Combine shredded crab with 3/4 cup mayonnaise,
Place both packages of cream cheese on a serving tray or plate in the center, side by side. Mound crab meat on top of cream cheese. Arrange boiled shrimp around crab mound, tails up. Drizzle cocktail sauce over crab and shrimp. Arrange crackers around edge of tray and serve.
Carefully run fingers through crab meat, being sure not to
Mix broccoli, 2 cups Cheddar cheese, crab and onion in baking dish.
Beat biscuit mix, eggs, milk, salt and pepper and pour over crab mixture.
Bake for 25 to 30 minutes in 400\u00b0 oven.
Top with remaining 1 cup cheese.
Return to oven until cheese is melted and mixture is fairly firm to touch (about 10 minutes).
Makes good luncheon meal.
heatproof plate and place crab on the lemon grass (try