It is best to make Crab Gumbo and Stuffed Crabs on the same day, because the gumbo or soup from crabs adds to the success of the stuffed crabs.
Some cooks take the crab's claws and shells that the crab meat has been taken from, put them in a pot with 1 quart boiling water and use in the stuffed crab after an hour's boiling.
It answers the same purpose as the gumbo.
Saute onion, celery, garlic, bell pepper and parsley in butter. Mix crab meat, bread crumbs, eggs, mayonnaise, mustard, salt, pepper, sugar and nutmeg; mix well. Combine sauteed vegetables with crab mixture and thoroughly mix. Put in crab shells or form patties. Dip shells or patties into mixture of egg and milk, then in bread crumbs or fish fry. Drop in hot oil and fry until hot throughout or bake in 400\u00b0 oven until brown.
Melt butter and olive oil.
Add seasonings; cook until wilted. Soak toasted bread in water and squeeze until dry.
Chop bread and add to seasoning.
Cook for 1/2 hour on low heat, stirring occasionally.
Add crab meat, cayenne pepper and salt to taste. If dry, add 1/2 stick of butter.
Stuff cleaned crab shells or put in casserole with bread crumbs sprinkled on top.
Top with pieces of butter.
Before serving, put in oven for 20 minutes on low heat.
Mix all ingredients together, put in crab shells, making a mound. Sprinkle tops with butter bread crumbs. Bake until golden brown.
NOTE: Real crab shells can be used, just make sure to clean well.
Saute chopped onion and celery in butter.
Add crab meat.
Add evaporated milk; add well beaten eggs.
Cook for about 15 minutes over low heat.
Add bread crumbs until desired thickness obtained. Season with salt, red pepper, parsley flakes and green onion tops. Add more butter if needed.
Place mixture in artificial crab shells.
Sprinkle with dry bread crumbs and bake at 375\u00b0 until hot. (Freezes good for future use.)
Pour melted butter over corn flakes.
Add mayonnaise and other seasonings.
Mix in crab meat with fork so it will not pack.
Fill crab backs or individual containers.
Bake at 400\u00b0 for 30 minutes. Serve hot.
Shred crab flakes.
Combine with mayonnaise, celery and onion. Spoon into avocado half that has been brushed with lemon juice. Serve on bed of lettuce.
In a medium-sized skillet, saute onion and shallots in butter. Add bread crumbs and cook 3 to 5 minutes.
Add bay leaves, salt, pepper, cayenne, crabmeat and parsley; mix thoroughly and heat through.
Remove from heat and remove bay leaves.
Pack stuffing into 4 crab shells and cover with buttered bread crumbs.
Bake in a shallow baking dish for 15 to 20 minutes at 350\u00b0.
Put all ingredients together and stir well.
Melt oil in large pan until hot.
Put in crab mixture and fry until real brown (about 30 minutes).
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.
Brown onions, bell pepper, garlic in margarine.
Add crab meat, bread crumbs, water and lemon juice. Cook over low heat for 20 minutes.
Add parsley, sauces and seasonings. Place in shells or baking dish.
Sprinkle with bread crumbs and brown quickly in 450\u00b0 oven.
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.
br>Shape 1 portion of crab stuffing evenly around a butterflied
round.
Add shrimp and crab meat to onion mixture. Cook
o the breadcrumb mixture; Add crab meat to bread crumb mixture
ntil onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing
inute.
Stir and add crab, mushrooms and parmesan.
At
Remove apron, top shell, fat and gills from crabs.
Firmly pack about 1/4 cup crab cake mixture into top cavity of each crab.
Put pancake mix and seafood seasoning in large bowl.
Stir in milk until mixture is consistency of thick pancake batter.
Dip crabs in batter, one at a time, making sure to coat all sides well.
Lift crab by large claw and let excess batter drain off.
Fry in deep fat at 375\u00b0 until golden brown on all sides.
Drain; serve at once. (Makes 12 servings.)
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!
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