Recipezaar: Crab recipes

White Gazpacho With Corn and Crabmeat

Tue, 23 Jun 2009 15:54:00 -0400

I clipped this recipe from Gourmet magazine years ago and then misplaced it. Luckily I had emailed it to a friend and she found it in her archives. It's a wonderful version of Gazpacho. Very easy, and very elegant. -- posted by Chica Dulce

Potato Seafood Cakes

Fri, 26 Jun 2009 12:26:36 -0400

From 1001 Low Fat Recipes. Great way to use up leftover mashed potatoes! -- posted by dicentra

Asparagus, Crab & Tarragon Bisque Shanachie

Fri, 26 Jun 2009 16:21:54 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups ... and this is one of their most frequently requested seafood soups, especially in the spring, when fresh asparagus is available. Crab claw meat is less expensive and more flavorful than lump crab meat and so is the ingredient of choice. Recipe will make 3/4 gallon, approximately 12 8 oz servings. -- posted by Gandalf The White

Hotel Du Pont's Open Faced Crabmeat Sandwich

Sun, 28 Jun 2009 13:18:40 -0400

This recipe is from the hotel in Wilmington, DE and was taken from "Green Show Cookbook", published in 1993(?). This will serve 5. -- posted by Dan-Amer #1

Cool and Crunchy Crab Dip

Sun, 28 Jun 2009 17:26:07 -0400

Cooking Light, NOVEMBER 2004 -- posted by dicentra

Cold Crab Dip

Sun, 28 Jun 2009 17:39:49 -0400

This is a simple and easy dish - if you don't have access to fresh crab you can always use canned or if you would rather not use crab you substitute shrimp either way it's an awesome way to start a party..enjoy -- posted by Ravenseyes

Atlantic Imperial Crab

Sun, 28 Jun 2009 17:50:25 -0400

This recipe is from The Atlantic Hotel in Ocean City, MD and was submitted by Sarah L. Purnell to the Ocean City Museum Society Cookbook and can be found on page 257. -- posted by Debaylady

Crab Casserole

Sun, 28 Jun 2009 17:55:47 -0400

Another great recipe from the Ocean City Museum Society Cookbook, Ocean City, MD. This is my cousin's wife's, Mrs. Allen Bunting (Lucille) recipe. It can be found on page 201. Very easy and quite tasty. You may choose either special, lump, or backfin crab meat. -- posted by Debaylady

Crab N Shrimp Dip

Mon, 29 Jun 2009 00:52:28 -0400

Quick N Easy little spread. Great with crackers, pita or toast points. -- posted by cajunhippiegirl

Crab Cakes With Lemon Butter and Plum Tomato Salsa

Tue, 30 Jun 2009 00:52:46 -0400

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004. -- posted by College Girl

Crab and Artichoke Appetizer Pizza

Thu, 09 Jul 2009 11:34:00 -0400

A neat twist on a familiar dip. Chefs Beverly Mills and Alicia Ross recommend using a thin and crispy pizza crust, such as Boboli, as the base. Sure to be a hit with cocktails. -- posted by duonyte

Clare's Healthy Bouillabaisse

Tue, 14 Jul 2009 00:34:10 -0400

My version of spicy French fish soup. The flavors came out best after sitting in the fridge for a few days! Makes a big batch...great for freezer. -- posted by yogiclarebear

Crock Pot Seafood Medley

Tue, 14 Jul 2009 02:27:42 -0400

Crockpot recipe -- posted by CelebrationFL

Capt. Phil's Crab-Stuffed Mushrooms

Thu, 16 Jul 2009 15:44:30 -0400

Captain Phil Harris of "Deadliest Catch" made this recipe on the series "After the Catch"; I thought they looked interesting. I would suggest garlic and herb cream cheese, Aloette or Boursin, though you may use what you have handy and suits you. I would think more shredded cheese would be necessary for 40 mushroom caps also. Taken from Discovery.com. -- posted by alligirl

Maryland Crab Dip by Keith

Sun, 19 Jul 2009 12:51:36 -0400

I really like this dip spooned and served inside a hollowed out loaf of bread or with slices of French bread. -- posted by kds1398

Crabmeat Hoezel

Thu, 23 Jul 2009 01:17:14 -0400

This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel -- posted by ~Laury~

Seafood Lasagna Alfredo

Fri, 24 Jul 2009 14:05:28 -0400

This looks like it should be horribly difficult, but it's really simple. If you are a beginner cook and REALLY want to impress people, this is the recipe for you. I use fresh garlic and garlic powder - feel free to cut back on either. We actually prefer this made with surimi (fake crab meat) rather than fresh crab, but either is fine. Make sure the crab is picked over for shells. Feel free to toss in some scallops too - just saute them for a few minutes in some butter first. Substitute 1 box of chopped broccoli, defrosted, for the spinach, if desired, or omit entirely. -- posted by MJaz

Alouette Spinach Artichoke Crab Dip

Mon, 27 Jul 2009 18:50:04 -0400

This is a classic dip but always a huge hit at any gathering! It's always easy, quick and best of all delicious! -- posted by Corrinne J

Seafood Casserole from Murrell's Inlet

Wed, 29 Jul 2009 15:55:09 -0400

This recipe is taken from a cookbook published there in 1984. -- posted by Dan-Amer #1

Curried Crab Soup from Savannah

Fri, 31 Jul 2009 12:29:33 -0400

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired. -- posted by Dan-Amer #1

Crabby Shrimp Dip

Sun, 02 Aug 2009 10:07:37 -0400

I had this at the Bachelorette Finale and I think I ate the whole thing. It was so good I couldn't stop scooping. Naturally, I got the recipe. This takes about 5 minutes to make and is super easy. ENJOY -- posted by Bay Laurel

Crabmeat Au Gratin

Mon, 03 Aug 2009 11:40:44 -0400

This dish is great served with a tossed green salad and crusty bread. Recipe Source: American Profile -- posted by Ceezie

Crab and Avocado Dip on Chips - Gourmet Style ;)

Thu, 06 Aug 2009 11:31:50 -0400

I found this appetizer recipe in a really cool blog about entertaining and it seemed soooo easy that i had to try it. I like that kind of cooking... super easy and simple but that you can also make it look gourmet. So i finally tried this for my cousin's bday and EVERYBODY loved it. They even asked me to do it again for our next gathering. I'm not sure about the servings, and it also depends on how much avocado and crab meat you put in each tortilla chip, so it's just approx. -- posted by Choco lover

Kwik and Easy Krab Bisque

Thu, 13 Aug 2009 17:23:54 -0400

Tasty and economical, this makes a generous sized pot of soup for under ten dollars, and my fourteen year old son loves it. -- posted by eclectricity

Imitation Crab Bruschetta

Mon, 17 Aug 2009 01:39:37 -0400

Easy to prepare -- always gobbled up. Save time by buying prepared toasts at the grocery store. -- posted by Viclynn

Crabmeat Enchiladas - a Real Twist!

Mon, 17 Aug 2009 02:14:00 -0400

This is a real twist on a traditional enchilada and is anything but budget. I only made these for special occasions as a result. Note that there is no cheese, red or green sauce. Its yet another from my scrap of paper cookbook. lol This is a recreation of one I had in a restaurant years ago in California so at least I know where this one came from. lol The following is as close as I can come from my little notes. As always, if you make them, adjust to your taste and suggestions/comments/critique that might help others decide whether or not to try these is greatly appreciated. My suggestion: I did try using imitation crabmeat. One time. It was NOT the same in this recipe in either taste or texture. These are designed to take up the entire plate and be the meal but by all means if youd like to divide them between 4 persons and serve with rice and beans use smaller flour tortillas and adjust the garnishes as desired. Note that the cooking time includes the "infusion" time. Heres hoping I deciphered my notes right! -- posted by NoeleenCleary

Royal Crabmeat

Mon, 17 Aug 2009 03:15:58 -0400

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier. -- posted by CJAY

Oregon Peppered Bacon and Crab BLT

Wed, 19 Aug 2009 01:16:00 -0400

This is not your average BLT. The Northwest's popular peppered bacon joins Dungeness crab and tarragon to deliver delightful - and unexpected - flavors to this classic sandwich. For a special-occasion lunch, prepare all the elements ahead of time, then assemble the sandwiches just before serving. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton. -- posted by lazyme

Crab and Havarti Omelet

Wed, 19 Aug 2009 01:24:51 -0400

Skagit Bay Hideaway, La Conner, Washington. One of the most iconic foods of the Northwest, Dungeness crab is caught along the ocean coast, in the Puget Sound, and in numerous bays such as Skagit Bay. Here the sweet crabmeat is paired with mushrooms, tomato, Havarti, and green onion for a savory breakfast dish. At the Skagit Bay Hideaway, they often garnish the omelet with nasturtium flowers from the garden. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Warren Leruth's Crabmeat St. Francis

Wed, 19 Aug 2009 01:27:30 -0400

"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.) -- posted by BecR

Crab and Shrimp Salad

Wed, 19 Aug 2009 01:32:02 -0400

Crab salad filling for puff pastry, crackers, or sandwich -- posted by Chef #607540

Herbed Crab Dip

Wed, 19 Aug 2009 02:08:00 -0400

Serve this stylish make-ahead dip with cracker bread, Belgium endive leaves, radishes and blanched cauliflower and broccoli florets. To blanch, immerse the vegetables in boiling salted water for 30 seconds, drain and chill in cold water. Immediately drain well. From Canadain Living 2004 Issue -- posted by daisygrl64

Crab Cakes

Thu, 20 Aug 2009 11:44:42 -0400

Crab Cakes from The Tilghman Inn, MD -- posted by Phillymama

Dusty's Stuffed Mushrooms

Fri, 21 Aug 2009 12:09:08 -0400

Recipe from a late dear friend. -- posted by Papa D

Elegant Mushrooms

Tue, 25 Aug 2009 11:26:01 -0400

Appetizers don't get much easier than this. I have used the flaked imatation crab, and it worked out fine. -- posted by TheGrumpyChef

Crab and Bocconcini Quesadillas

Fri, 28 Aug 2009 09:47:22 -0400

A really delicious recipe to spoil your guests with. You can also enjoy these for lunch or dinner. Enjoy! -- posted by Nif

Hot Crab Appetizer

Mon, 31 Aug 2009 02:30:33 -0400

The best hot crab appetizer out there...you can adjust the kick by adjusting the horseradish sauce....never fails for a great take-along appetizer! Recipe calls for one can of crabmeat...sometimes I will use two. -- posted by Chef #1044653

Rice Porridge With Crabmeat

Mon, 31 Aug 2009 11:30:28 -0400

from the japanese kitchen -- posted by kumiko_aki

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Mexican Seafood Cocktail (Campechana)

Tue, 01 Sep 2009 12:07:43 -0400

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;) -- posted by Manami

Stuffed Mushroom Caps Deluxe

Tue, 01 Sep 2009 14:33:56 -0400

Stuffed Mushrooms are one of my favorite appetizers and these are a hit any time I serve them! Make some up and freeze them, then you can pop them in the microwave and defrost, then bake them up in no time at all! I love lemon squirted on mine just before serving. Please add the salt, pepper, garlic powder and crushed red peppers to your liking. Some people like less salt some like more and so on, so I leave it up to you as to how much you put in/on yours. -- posted by Linda's Busy Kitchen

Crabmeat Dewey

Tue, 01 Sep 2009 14:35:04 -0400

. -- posted by Brookelynne26

Creamy Seafood Lasagna

Thu, 03 Sep 2009 12:01:00 -0400

I'm not one to cook things with a lot of ingredients or steps, but this sounds like it would be worth it! Real crabmeat can be used instead of imitation crabmeat if you prefer. From Betty Crocker Annual Recipes 2008. -- posted by mailbelle

Maryland Style Mac n' Cheese

Fri, 04 Sep 2009 14:33:14 -0400

Third Place at SF Food Wars 2009 Mac Battle Royale with Cheese. -- posted by SweetJezebel

Festival of Crab on Angel Hair Pasta

Tue, 08 Sep 2009 13:26:53 -0400

We use angel hair pasts very often here at the home, so I am always searching for recipes that the residents might enjoy -- of course, with all the changes made by the dieticians.I don't know where on the internet I found this recipe. I have tweaked a bit here and there. -- posted by Manami

Hot Crabmeat or Shrimp Dip

Tue, 08 Sep 2009 15:43:07 -0400

Can't remember where I got this, but one thing for sure...it's good! -- posted by gailanng

Crab Hushpuppies

Tue, 08 Sep 2009 15:48:50 -0400

From Cooking with Paula Deen, May/June 2007. I have not made these, but I wanted to save the recipe online. I guessed on the prep/cook times. -- posted by Renegade Chef

Crab and Goat Cheese Mashed Potatoes

Tue, 08 Sep 2009 17:51:46 -0400

From Hallmark Magazine, November 2007. I have not made this yet, but if I do I will probably sub red potatoes, skin on. -- posted by Renegade Chef

Chesterfield Crab Casserole

Wed, 09 Sep 2009 13:02:16 -0400

From A Taste of Carolina Hospitality cookbook.-Chesterfield Inn -- posted by mightyro_cooking4u

Crab Bisque

Wed, 09 Sep 2009 18:14:26 -0400

We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick -- posted by Ravenseyes

Crab and Cheddar Fondue

Thu, 10 Sep 2009 01:43:37 -0400

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy! -- posted by College Girl

Crabmeat-Cream Cheese Log

Thu, 10 Sep 2009 11:17:31 -0400

This is sooooo simple, but with an elegant presentation. Best of all, all 3 ingredients can be stored for indefinite periods in pantry/fridge. A great help when unexpected guests show up over the holidays. -- posted by davianng

Quick and Easy Crab and Corn Chowder

Fri, 11 Sep 2009 11:40:06 -0400

This is a recipe that I got from my brother recently and not sure where he got it. It is quick and easy to make and simply delicious. If you use the frozen hash brown potatoes and corn thaw them first. I usually use the fresh shredded hash browns from the dairy case. Cooking time specified does not include the cooked bacon. -- posted by Kagemi

Anne Arundel County Maryland Crab Cakes

Mon, 14 Sep 2009 16:16:19 -0400

This is the "Original" Crab Cake recipe handed down by my Dad's family for generations. It is Quick and easy. This is Actually the real way Maryland crab cakes have been enjoyed for decades, NO OLD BAY in true Maryland crab cakes, Don't get me wrong, I love Old Bay, but in keeping with old Maryland tradition this is a True Original. -- posted by Titanic1912

Spinach and Crab in a Chicken Blanket

Tue, 15 Sep 2009 13:47:52 -0400

This is a take on chicken cordon blu that I created when I realized I didn't have the ingredients. This is a very simple and fast recipe which is what I need as I feed a family of 8 everynight. You can make as much as you need but this recipe is for 6. My kids and hubby really enjoyed it including my 2 year old! Thats a plus. -- posted by rbooth1978

Low Fat Crab and Corn Chowder

Wed, 16 Sep 2009 13:46:38 -0400

A lower fat version of a corn chowder recipe I found online. -- posted by TakeOut4Me

Aunt Caron's Crab Dip

Thu, 17 Sep 2009 16:47:45 -0400

my aunt gave my mom this recipe and now we make it for christmas every year when we go over to the house of my father's parents and they can't get enough of it! -- posted by Chef #1345159

Art's Amazing Crab Cakes

Mon, 21 Sep 2009 11:32:43 -0400

I found a recipe for a crabmeat stuffing for ravoli and then modified it to make these amazing crab cakes. Light, airy, and full of delicious lump crab. Enjoy! -- posted by Chef Art

Hyman's Charleson Crab Dip

Fri, 25 Sep 2009 16:34:06 -0400

From Hyman's Seafood Restaurant in Charleston, SC. -- posted by Baker*Chick

Crab Salad Stuffed Shells

Mon, 28 Sep 2009 14:32:20 -0400

These always go over well at my summer barbecues and Picnics. It's not the Normal presentation for crab salad but that's what people love about it -- posted by GingerlyJ

Cajun Crab Dip

Mon, 28 Sep 2009 14:36:51 -0400

This spicy dip is very good, though you may have to "turn down" the heat a bit! The recipe comes from a local periodical. -- posted by D. Todd Miller

She-Crab Soup

Mon, 28 Sep 2009 15:49:40 -0400

I have not made this yet, I am just posting. I suppose that if you have leftover crab meat that this is a great way to use it up. Pol Martin Cookbook. -- posted by daisygrl64

My Sister Anne's Stuffed Mushrooms

Tue, 29 Sep 2009 15:39:07 -0400

From Dom DeLuise. Dom suggests serving this with a green salad as a light lunch, but I think they make better appetizers. Could be a side dish as well. -- posted by Chocolatl

Smoky Lump Crab and Melon Salad

Tue, 29 Sep 2009 17:35:22 -0400

This is a great fresh and summery salad...it was the first thing I ever made with my lump crab meat splurge many years ago. It represents summer ingredients well with a good mixture of sweet and smoky. -- posted by Melanie B.

Salmon Seafood and Veggie Chowder

Sun, 04 Oct 2009 01:13:07 -0400

Super good Fall food! Enjoy! -- posted by ~*Miss Diggy*~

Angelina's Restaurant Crab Cakes - Maryland

Mon, 05 Oct 2009 13:54:24 -0400

This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is. -- posted by Andi of Longmeadow Farm

Crustless Crab Quiche

Mon, 05 Oct 2009 16:40:51 -0400

Here is an EatingWell's take on a favorite seafood-brunch dish that's usually dripping with saturated fat. This version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar.They use a little of a great-tasting cheese goes a long way in creating a full flavor. -- posted by Manami

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Crab Chowder

Mon, 05 Oct 2009 16:43:42 -0400

A variation on the cream of crab soup that is served at the local culinary school. -- posted by Mike McCartney

Crab Melts

Mon, 05 Oct 2009 16:54:16 -0400

One of my mom's recipes I've doctored up a bit. A favorite since childhood! For a healthy version you can make the following substitutions: light ranch dressing for mayonnaise; mozzarella for cheddar cheese; sour dough for croissants -- posted by Tattooed Mama

Ginger Mud Crabs

Tue, 06 Oct 2009 11:16:05 -0400

This is from the ABC TV show The Coook and the Chef but when the DH and I went to make it we could not get mud crabs (not even blue swimmers) for the first time in weeks, so saving here for when we get the opportunity to get the mud crabs. Times are estimated. -- posted by I'mPat

Seafood-Stuffed Shells

Tue, 06 Oct 2009 12:59:29 -0400

This recipe takes a long time to prepare so start at least 2-3 hours before planning to eat. It can be expensive to make but every mouthful is worth it. You can use Ricotta Cheese or Cottage Cheese. To save on money I've always used the Cottage Cheese and it taste great.This recipe can be cut in halve. -- posted by Catnip46

Hot Seafood Potato Salad

Thu, 08 Oct 2009 11:15:55 -0400

Posted by the Electric Kitchen, Hawaaian Electric Co., Inc. -- posted by Chef #1407457

Hot Crab Dip

Thu, 08 Oct 2009 17:53:48 -0400

My girlfriends parents always fixed this when she had a sleep over. Loved it. So here is the recipe. -- posted by debbies dishes

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

San Francisco Style Shrimp and Crab Sandwiches

Sun, 11 Oct 2009 03:19:53 -0400

Have you walked on Fisherman's Wharf in San Francisco and had one of their wonderful fresh seafood sandwiches? If so, I can only hope that the following recipe will remind you of the tasty sandwiches. -- posted by Jb Tyler, TX

Kristie's Delicious Crab Cakes!!

Tue, 13 Oct 2009 15:15:42 -0400

Light, Delicious, and Definitely Tasty! These are a HUGE hit for any Occasion, or Dinner. Your guest will be begging you for this recipe. Trust Me!! Enjoy! -- posted by Forever Foodie

Tempura Soft-Shell Crab

Tue, 13 Oct 2009 17:37:07 -0400

From Coastal Living. Meant to be served with crab dipping sauce and asian slaw. I do not use whole crabs, I make this in a kind of "crab cake" like patty by just using lump crab meat and battering that and then frying. But if you do this, make sure you fry the meat for less time than the crabs. I also cut this down, the only tricky part is the egg yolk. I just save the white, and then use what I estimate to be 1/4 of the egg yolk, then scramble the remainder to give to my dogs, or course you could throw it away too! :D I also often leave out the asian pear. If you decide to make the trio, make the slaw first since it has to chill 2 hours. -- posted by SarahBeth131

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Green Chili & Scallion Crab Won Ton Cups

Mon, 19 Oct 2009 12:40:54 -0400

This is another one of my green chili creations. I had a dip like this once and wanted to add some extra flair for a small dinner party. -- posted by Melanie B.

Creole Crab Cupcakes

Mon, 19 Oct 2009 13:51:47 -0400

There's plenty of crab cake recipes here but I saw this one in a womans day magazine and the presentation is so cute I've got to save it. These are a such cute made in muffin tins and "frosted" with a lemony cream cheese. What a cute and yummy sounding idea for an appy table. In ingrediants I didn't know how to put 1/3 cup of mixed celery, onion & red pepper so it's listed with onion. -- posted by Bonnie G #2

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ

Crabmeat or Salmon Patties

Fri, 23 Oct 2009 16:47:38 -0400

These are from the Sunset Seafood cookbook (1985). The recipe is written for crab, but we've been subbing canned salmon in them for years. We like them with Vegan Fried Celery & Cabbage (Recipe #21095) on the side. -- posted by OliveLover

Ww Creamy Seafood Spread (1/4 Cup = 2 Pt.)

Sat, 24 Oct 2009 03:16:22 -0400

Can be used as a dip or a spread. -- posted by fluffystew

Clifton Country Inn Crab and Corn Chowder

Mon, 26 Oct 2009 13:39:23 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law of Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Mmmm Good Hot Clam or Crab Dip

Tue, 27 Oct 2009 17:09:25 -0400

Take the basics & heat them up and whala. Perfection. Simple & delicious. Just throw together & bake until bubbly. Serve with your favorite crackers or scoops. I already doubled the recipe for you. -- posted by shadowgirl...

Grandmother's Deviled Crab

Sun, 01 Nov 2009 10:09:39 -0500

Another of my grandma's recipes adapted from a 1956 NC How to Cook Crab recipe book. Another reason I rarely order crab off of any menu - these can't be beat. Sadly - these don't freeze well. These were stuffed into glass crabshells or cleaned crabshells. -- posted by For JT's Grandma

Grandaddy's Crab Cakes

Sun, 01 Nov 2009 10:17:49 -0500

My grandaddy loved to cook and seafood was one of his favorites. This is his adaption from a Crab Cake recipe out of a 1956 North Carolina How to Cook Crabs Cookbook. I've made them his way and the cook book way, I like his best. This is the reason I won't even order crabcakes off of any menu - they just don't compare. -- posted by For JT's Grandma

Crabmeat Artichoke Casserole

Mon, 02 Nov 2009 17:03:28 -0500

Recipe from my beloved grandmother. Very easy & quick. Can use 3 cans crabmeat in place of fresh. -- posted by SB6

Felix's Seafood Gumbo

Thu, 05 Nov 2009 01:56:58 -0500

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls. -- posted by Felix4067

Crabby Jacks

Thu, 05 Nov 2009 11:33:02 -0500

Crabby, cheesy, hot and delicious. This is an easy and yummy appetizer we use at holiday time, but I'm not sure why we only have them then. Great recipe you can throw together with pantry items, although fresh crab is so much better. -- posted by Yia Yia

Shrimp and Crab Dip

Sat, 07 Nov 2009 13:09:14 -0500

"This is a quick and simple dip that is always a hit." -- posted by Rochelle79

Crab Pierogies

Sun, 08 Nov 2009 09:25:13 -0500

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's recipe #48587 Potato Pierogi -- posted by Sammit

Crab and Pesto Crescents

Sun, 08 Nov 2009 19:04:59 -0500

I received this recipe from Pillsbury and have not tried it yet, but it sounds simple and delicious. Many variations here - shrimp, chicken, etc. -- posted by Denise!

Crab-Stuffed Deep-Fried Shells

Mon, 09 Nov 2009 16:45:34 -0500

Recipe is from the Sun Sentinel. -- posted by SweetJezebel

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Mini Crab BLT Sandwiches With Roasted Tomatoes & Avocado

Tue, 17 Nov 2009 21:31:25 -0500

These are simple little sandwiches which you can make all ahead of time and then just put together right before serving. A nice twist on BLT. A simple BLT spread with crab, roasted tomatoes and avocado make this great. I cut the small baguettes on a angle, secure each half with a tooth pick for a nice small bite size sandwich. Great for appetizers. Now, really hungry ... make this on some toasted Ciabatta bread for a decadent full size sandwich with a bowl of soup one night for a great dinner. -- posted by SarasotaCook

Mikes Maine Crab Cakes

Fri, 20 Nov 2009 16:02:52 -0500

Based on a recipe from Guy Fieris book, Diners, Drive-ins and Dives: an All-American Road TripWith Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down. I havent tried this yet, although I am planning a trip up the road to Gardiner soon! :) -- posted by mersaydees

Savory Pasta Shells W/ Creamy Crab Filling

Sun, 22 Nov 2009 01:13:11 -0500

From my collection of handwritten recipes. Note: Make the sauce first or while baking pasta. -- posted by CJAY

Crab Casserole

Mon, 23 Nov 2009 18:18:31 -0500

This is a favorite. Try it and post a review! -- posted by Chef's Ivy

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