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.
Make a cream sauce with butter, flour and cream.
Add salt, pepper and sherry.
Remove from heat and add crab meat.
Pour the mixture into buttered casserole or individual baking dishes. Sprinkle with grated cheese and cook in hot oven until cheese melts.
Serves 4.
Mix crab meat, cream cheese and horseradish.
Put in small baking dish. Sprinkle with paprika.
Bake 10 minutes at 350\u00b0. Serve with corn chips.
Mix all ingredients.
Do not drain crab meat.
Yields 20 to 30 servings.
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.
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.
Dissolve the gelatin in the hot water.
Add the salt.
Combine the crab meat, olives and sweet pickles with gelatin.
Chill in mold.
Garnish with chicory, radishes, olives or pickles.
Serves 4.
Mix Cheez Whiz, Margarine and Crab Meat in a bowl.
Cut your english muffins in half.
Spread the mixture onto the English muffins, like you would thick butter.
Toast them on Broil until lightly brown.
Remove and cut each half muffin into 4 pieces.
Enjoy!
In a medium bowl, beat heese, then mash in crab meat.
Stir in shallots, lemon juice and hot pepper sauce.
Spoon into 3 cup baking dish.
Sprinkle with almonds, dot with butter.
Bake in 350 F oven for 30 minutes or until hot and bubbly.
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
nd seasoned mayonnaise together, add crab meat and fold in bread crumbs
In a small bowl combine drained crab meat, softened cream cheese,and onion salt; combine well.
Spread crab meat mixture over trimmed bread slices. Cut each bread slice diagonally into 4 triangles. Top each triangle with two cucumber slices.
In another small bowl, mash avocado with lime juice and salt. Place a dollop on top of cucumber slices. Sprinkle chives over tops and serve immediately.
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.
Thaw and drain crab meat.
Cook and drain spinach according to package directions.
In a buttered 1 1/2-quart casserole, alternate layers of croutons, spinach and crab meat, until all are used, beginning and ending with croutons.
Season white sauce with cayenne and pour over casserole contents.
Sprinkle with bread crumbs; dot with butter.
Bake, uncovered, at 325\u00b0 until heated through and bubbly, about 20 minutes.
Serves 4.
b>crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white
Mix and heat ingredients and add crab meat at the end.
Combine wine, lemon juice, nutmeg, salt and pepper in a shallow pan and bring to a boil.
Add crab meat and just heat through.
Meanwhile, cream butter, anchovy and egg yolks.
Stir gradually into crab mixture, do not let it boil, and cook gently, stirring all the while, until it is thickened.
Taste to see if more salt and pepper is needed.
Serve very hot in shells or in chafing dish surrounded by sippets.
Soften cream cheese.
Mold into a ball.
Rinse crab meat and remove excess water with paper towels.
Cover cream cheese ball with crab meat and cocktail sauce.
Serve with crackers.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook for 5 minutes, until well blended.
Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and coriander.
Continue cooking 2 to 5 minutes, until the crab is heated through.
Drain crab meat and pick out any small pieces of shells that may be present.
Place cream cheese on serving dish and sprinkle crab meat on top.
Pour cocktail sauce over cheese and crab meat. Serve with your choice of crackers.