Recipezaar: Crab,Main Dish recipes

Herb Crab Salad Rolls (Sushi)

Thu, 20 Nov 2008 20:33:40 -0500

from Directory M -- posted by dicentra

Spaghettini With Crab, Lime & Chilli

Fri, 21 Nov 2008 18:40:13 -0500

From Bill Granger's bills Sydney Food. This dish relies on the hot pasta to warm the other ingredients, so combine immediately after draining. This works well as a quick weeknight meal. I've made many variations, using only lemon zest and juice, coriander in place of the parsley, omitting the lime and adding Parmesan, etc. . . It's easy and versatile. -- posted by AmandaInOz

Kumama's Imperial Crab

Mon, 24 Nov 2008 23:45:07 -0500

This is a family favorite .due to the price of crab (and everything else) these days we only have it for very special occasions. It is easy to make -evern for the beginner cook. -- posted by Kumama Chef 579262

Crabmeat & Spinach Lasagna

Wed, 03 Dec 2008 18:21:18 -0500

A delicious alternative to the traditional tomato based lasagnas. I make this for dinner parties or just dinner with the fam. Serve with green salad and hot dinner rolls. -- posted by Adopted Parisian

Northwest Grilled Dungeness Crab

Tue, 09 Dec 2008 00:39:20 -0500

From the Costco recipe magazine. Posted for safe keeping. -- posted by I Cook Therefore I Am

Crabe Béninoise (Beninese Crabs)

Wed, 17 Dec 2008 11:50:34 -0500

Traditional recipe from Benin. -- posted by Celticevergreen

Rebecca's Favorite Crab Cakes

Tue, 30 Dec 2008 21:21:36 -0500

These crab cakes consist of available and affordable crab products and no onions. I couldn't find a crab cake recipe that used our favorite--crab flavored white fish chunks, so I developed this and we just love it. -- posted by Lovinlife

Crab Sandwiches

Wed, 31 Dec 2008 18:16:50 -0500

My mom made these when I was a little girl, and I've always loved them. Mom always served them for dinner, but they would also be great for a brunch, or lunch. Now that I'm an adult, this was one of the recipes that was important for me to get and keep for the generations to come. I hope you enjoy it as much as I do. Feel free to add hot sauce or red pepper if you prefer a kick in your sandwich. -- posted by IngridH

Shrimp and Crab Cannelloni

Mon, 05 Jan 2009 23:57:46 -0500

Shellfish, served in a brandy-spiked cheese sauce, makes a tasty filling for cannelloni in this pasta supper. -- posted by English_Rose

Maryland Seafood Chili

Tue, 06 Jan 2009 19:56:07 -0500

No fish in this seafood chili, but you will find crab, shrimp, and bacon! -- posted by Chef #1113860

Crab Cakes

Wed, 07 Jan 2009 00:13:31 -0500

Best to me so far! Awesome with Hollindaise sauce -- posted by Qofther

Barbecued Crab

Wed, 07 Jan 2009 18:28:07 -0500

Serve this savory dish with a good garlicky bread. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Crab Spaghetti

Wed, 07 Jan 2009 18:58:38 -0500

Fast, fishy and fabulous, this easy to cook supper is an absolute delight. -- posted by English_Rose

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

Sun, 11 Jan 2009 12:52:28 -0500

This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk. -- posted by West Side Chef

Seafood Lasagna

Fri, 16 Jan 2009 18:45:46 -0500

This recipe is so rich and creamy. The alfredo sauce in it is the best and makes this dish. Every time my grandson comes to stay he calls ahead of time and asks me to make this-I actually have a cousin that offers to pay me to make it LOL. Thanks to Elana Hansen from New Mexico. -- posted by msjill111

Artichoke-Crab Bake

Fri, 16 Jan 2009 19:05:16 -0500

From a can of "Fanci Food Premium Gourmet Artichoke Hearts." I used fat-free mayo and reduced fat cheese, and I added fresh mushrooms, garlic, thyme, and a dash of Old Bay. Make it your own! This is easy, elegant, versatile, and healthy! -- posted by yogiclarebear

Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce)

Thu, 22 Jan 2009 15:35:07 -0500

This is served in a restaurant in Washington D. C. named Galileo. Robert Donna one of America's most famous Chef's, has several outstanding eateries in the city of Washington D.C. -- posted by Moontan Master!

Crab Casserole

Mon, 26 Jan 2009 01:22:30 -0500

After several days of craving a crab bake casserole like the one at my local Chinese buffet, I came up with this recipe by tweaking one that I found online. To me, this tastes pretty close to those that I've had at several chinese buffets. -- posted by tkcuvelier

Crab Cakes

Mon, 26 Jan 2009 15:02:36 -0500

This recipe is my modified version of Paula Dean's crab cakes. -- posted by pwdcrazy

Crab Sauce (For Pasta)

Tue, 27 Jan 2009 19:48:12 -0500

From Connecticut Cooks. -- posted by Oolala

Chicken and Crabmeat Casserole With Avocado

Wed, 28 Jan 2009 16:55:10 -0500

From Joyce Lamont's Favorite Minnesota Recipes& Radio Memories. -- posted by Recipe Junkie

Crab Salad With Lemon-Mayonnaise Dressing

Thu, 29 Jan 2009 10:42:02 -0500

Here's to the wish for an excellent blue crab season. They are slowly making a comeback around here. There is no substitute for freshly steamed & picked Eastern Atlantic blue crab, Callinectes sapidus. They are good for you too - 3 ounces of blue crabmeat provides a full day's allowance B12. Don't be fooled into buying tinned crab meat from the eastern Pacific or China (shudder). The taste & texture are grossly inferior & there are sanitation concerns. Best save this recipe for special occasions warranting you either pick freshly steamed Jimmies you have bought or caught or pony up for for the $18/lb lump backfin. We enjoy throwing out our baited traps & then using handlines for sport while waiting to retrieve traps after a tidal cycle. This recipe in The Washington Post was adapted from Joyce Goldstein's "Mediterranean Fresh" (W.W. Norton, 2008). -- posted by Buster's friend

White Bean Chili With Dungeness Crab

Wed, 04 Feb 2009 01:45:21 -0500

This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included in preparation time. -- posted by Recipe Junkie

Mushroom and Crabmeat White Wine Sauce

Sun, 15 Feb 2009 03:01:42 -0500

Nice for a romantic dinner, or elegant dinner party, and very easy to make. -- posted by MellyBelly

Crab Casserole

Wed, 18 Feb 2009 14:01:21 -0500

My brother gave me this recipe years ago. He got it from someone he worked with in highschool. It's been in our family ever since. We love it. Hope you enjoy it as much. -- posted by Mrs.Chance

Ww 8 Pt. Seafood Linguine Mornay

Sat, 21 Feb 2009 10:08:46 -0500

This seafood and pasta dish is very tasty and healthy at the same time - Nice! It is an old favourite of mine. Enjoy! -- posted by Nif

Crab Casserole (Chinese Buffet)

Mon, 23 Feb 2009 14:13:44 -0500

Every time I go to my fave Chinese restaraunt I HAVE to eat this crab casserole. I love the flavors, the texture, heck ... I just love everything about it except for the fact that it makes me wish I had a second stomach just so I could eat more!) At first I didn't think there was any breadcrumbs in it. My MIL said there is. So, I went and bought a bit of it and pulled it apart bit by bit and found there was indeed some breadcrumbs in it. Anyways, I believe this is how they make it. Please let me know what you think. -- posted by Moonchild64

Crab & Lemon Spaghetti

Thu, 05 Mar 2009 16:13:08 -0500

Delicious crab and lemon spaghetti in 15 minutes. -- posted by English_Rose

Asian Crab Rice Bowl

Thu, 05 Mar 2009 16:19:55 -0500

A light and refreshing supper, with zingy Asian flavours. -- posted by English_Rose

Crab Mornay

Mon, 09 Mar 2009 16:28:44 -0400

Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish. -- posted by Julie B's Hive

Chicken Maryland

Thu, 12 Mar 2009 14:01:16 -0400

This rich, delicious dish will leave you and your sweetie feeling very satisfied. It'll be on the table in no time so it's useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits. -- posted by Realtor by day, Chef by night

Seaview Crab Imperial

Sat, 14 Mar 2009 13:26:19 -0400

This recipe is from The Seaview Country Club which is located outside of Atlantic City, NJ. I usually make a half recipe for my little family. The taste and texture is superb! Try it served with your favorite risotto. It was published in 1993 in the Atlantic City Press and I've been making ever since. It was originally sent in by Cyril Woburn of Galloway Twp, NJ. Many thanks to Cyril!!! -- posted by Realtor by day, Chef by night

Asian Black Pepper Crab

Fri, 20 Mar 2009 02:34:11 -0400

I have adapted this to the finest crab in the world - the inimitable Atlantic blue crab, Callinectes sapidus, 'beautiful swimmers'. Nothing compares to their rich unctuous, mildly sweet, faintly briny, "ocean" flavor - nor to their absolute pugnacity & resoluteness in standing their ground. Insist your blue crabs are alive & fighting - they deteriorate rapidly when they expire (never fall for "they're just slow from the cold" - don't buy seafood from anyone who uses that line!). Atlantic blue crabs have suffered terrible population declines in the past 20 years - they seem to be making a comeback here in the past 2 to 3. We love going crabbing & using handlines while the traps sit through a tide n deeper water through a high tide. A wonderful book about our crabs is "Beautiful Swimmers - Watermen, Crabs and the Chesapeake Bay" by William W. Warner. I can't recommend this book highly enough. A most excellent summer read; oh & nice to know who you're eating. Serve al fresco with newspaper tablecloth, large pasta bowls if available, steamed rice, steamed Chinese broccoli or green beans, cucumber shavings in rice wine vinegar and a light bubbly ice cold beer. -- posted by Buster's friend

Crab & Shrimp Chili (Spicy)

Sat, 21 Mar 2009 02:38:06 -0400

I put this recipe together while trying to find something to fix on a Friday during Lent. It is a tomato based chili with imitation crab and shrimp. Has some heat to it, but not too spicy for my taste because I don't like food so overly spicy you can't taste any of the other flavors. It is fairly simple to put together too. You can serve it with rice if you like or just alone with some crusty bread on the side and a salad. -- posted by Leahcooks

Thai Style Crab Cakes With Sweet Thai Chile Salsa

Sun, 29 Mar 2009 20:07:32 -0400

Small tasty crab cakes suitable for eating sitting down or standing up. -- posted by Chef #1104080

California Rolls

Sun, 12 Apr 2009 02:36:53 -0400

This recipe will tell you how to make the most popular of Japanese sushi rolls, the California Roll. -- posted by MATEOBURRITO

Open-Face Crab Burgers and Red Pepper Dressing

Sun, 19 Apr 2009 23:56:11 -0400

The burger's undeniable appeal and infinite flexibility have made some of the best burgers today not made of beef. These burgers can be served on toasted pita pocket or even a lettuce leaf are fun standins for the traditional bun! Theese patties are served open-face with a spicy red pepper dressing. Bon Appetit Magazine, May 2009 edition, by Jeanne Thiel Kelley. Organic can be very pricey but it makes this taste awesome, also, it is low cal! It calls for at least 1 hr chilling time. -- posted by Manami

Crab and Zucchini Linguine

Mon, 20 Apr 2009 12:01:05 -0400

From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated. -- posted by I'mPat

Blend of the Bayou

Fri, 24 Apr 2009 10:57:15 -0400

This recipe is slightly different that the other recipe that is posted for Blend of the Bayou. Here in Louisiana there are several versions of this dish. This is the one that is served at a local restaurant in their plate lunches on Friday. This dish freezes well and everyone I've served it to really enjoys it. -- posted by Sherrybeth

Crabmeat Dressing

Fri, 24 Apr 2009 10:59:51 -0400

Nice little cajun dish which is quick and easy to prepare. -- posted by Sherrybeth

Lobster Sauce Crab

Sun, 26 Apr 2009 21:44:27 -0400

This is from the Diana Liu cookbook. The black beans in this are asian salted black beans. They are also called fermented black beans. You can purchase these in most asian markets. I have made this and subbed the crab with 1 lb. shrimp (deveined and shelled) with great results. -- posted by CJAY

Roasted Crab & Clam Bake

Mon, 04 May 2009 19:36:19 -0400

Server this delicious seafood dish at your next dinner party and your guest will be in awe. Bring out the crusty bread for dipping. An informal and fun way to serve seafood, dazzling with flavor and color. From Land-O-Lakes Cookbook -- posted by daisygrl64

Perfect Crab Cakes With Green Onions

Mon, 04 May 2009 19:55:18 -0400

This is originally from a magazine in the Sunday Denver Post. Serve with your favorite homemade tartar sauce or remoulade sauce. Splurge for the "real" crabmeat for this recipe and pick it over for shells and drain it before using it. -- posted by Leslie in Texas

Baja Seafood Stew

Tue, 05 May 2009 01:13:12 -0400

From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5. -- posted by **Tinkerbell**

Ultimate Crab Cakes With a Simple Remoulade Sauce

Wed, 06 May 2009 00:25:36 -0400

I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes -- posted by Chef #1258553

Corn Crab Cakes With Jalapeno Tartar Sauce

Sun, 10 May 2009 20:01:22 -0400

This recipe comes from Cyrano's Too, a restaurant in Vail, Colorado. It is from a January 1987 issue of Bon Appetit in an feature about Vail, "Vail at Its Best". -- posted by Leslie in Texas

Crab Meat Strudel

Fri, 15 May 2009 00:51:40 -0400

From the River View Restaurant -- posted by Witch Doctor

Crab Merlitons

Fri, 15 May 2009 00:51:52 -0400

Merliton = Vegetable Pear (Spanish Chayote) If you desire a casserole or if the Merlitons are too large, peel and dice the Merliton. Cook until tender, drain and combine with the meat mixture. Serve from the top of the stove or pour into a baking dish. Sprinkle with crumbs. Instead of ground meat, use leftover cooked meat (ground): sausage, ham, pork, shrimp or crab meat. This makes a delicious dish for a main course. -- posted by Witch Doctor

Peppery Stuffed Crab

Fri, 15 May 2009 00:56:05 -0400

From La Hotel des Bains -- posted by Witch Doctor

Crab Meat Far Horizons

Fri, 15 May 2009 00:59:24 -0400

From The Caribbean Room -- posted by Witch Doctor

Crab Meat Marlee

Fri, 15 May 2009 00:59:32 -0400

From the Tchoupitoulas Plantation Restaurant -- posted by Witch Doctor

Crab Stuffed Eggplant Royale

Fri, 15 May 2009 01:09:22 -0400

Eggplant stuffed with crabmeat - yummy! -- posted by Witch Doctor

Crab Meat Au Gratin

Fri, 15 May 2009 01:10:29 -0400

This recipe comes from a famous New Orleans restaurant but I don't remember which one! However, I remember the taste of the dish and have been trying to duplicate for years. This is very good! -- posted by Witch Doctor

Seafood Lasagna

Mon, 18 May 2009 15:26:56 -0400

You can make this recipe using any red sauce or white sauce, from a jar or homemade. -- posted by budgiesntiels

Caribbean Curry Crab

Tue, 19 May 2009 01:42:45 -0400

I've seen a few recipes for curry crab which has more of an asian orgin, but this is recipe is from Trinidad & Tobago. Recipe is from www.recipeisland.com. Posting for ZWT5. Cook time is an est. -- posted by Queen Dana

Crabmeat Cakes With Mustard Sauce

Tue, 19 May 2009 01:51:35 -0400

From Food Network Magazine June/July 2009. This comes from the Four Seasons in New York. -- posted by Vino Girl

Key Lime Pasta With Crab and Mustard Sauce

Tue, 19 May 2009 14:42:27 -0400

The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook. -- posted by kellychris

Super Stuffed Crabs

Tue, 19 May 2009 17:32:59 -0400

I love stuffed crabs!!! Recipe from "The Official Louisiana Seafood and Wild Game Cookbook". You can use glass, aluminum, or real crab shells. -- posted by kellychris

Brennan's Crabmeat Imperial

Wed, 20 May 2009 01:47:16 -0400

From the famous Brennan's Restaurant in New Orleans, LA. Posted for ZWT5. You can substitute one pound of blanched crawfish tails for the crab meat. -- posted by TxGriffLover

Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole

Wed, 20 May 2009 02:18:46 -0400

This recipe comes from Chef Frank Davis' website. I love his recipes. Posted for ZWT5. -- posted by TxGriffLover

Virginia Crabcakes

Wed, 20 May 2009 14:29:50 -0400

I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings. -- posted by Leslie in Texas

Chile Crab

Wed, 20 May 2009 15:32:09 -0400

From Take Home Chef -- posted by Brookelynne26

Crab and Andouille Jambalaya

Wed, 20 May 2009 19:57:12 -0400

From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy! -- posted by LifeIsGood

Open-Faced Crab Salad Melt

Thu, 21 May 2009 02:30:24 -0400

Take a break from the ordinary cold tuna sandwich by serving open-faced crab salad melts. Makes a great lunch or a pleasing last-minute supper. -- posted by Feast Your Eyes!

Creamy Crab and Pea Pasta

Thu, 21 May 2009 11:44:17 -0400

Quick and easy to prepare and very tasty. -- posted by English_Rose

Chattanooga Pie

Fri, 22 May 2009 01:52:17 -0400

This deep dish "pie" is more quiche-like and is full of crab,cheese and spinach. The original recipe included the dry-roasted cashews, but I've listed them as optional. It's from the R.S.V.P. section of a December 1985 issue of Bon Appetit magazine. It was requested from Lambertville Station, a charming restaurant in Lambertrville, New Jersey which used to be a railroad station during the heyday of American train travel. -- posted by Leslie in Texas

Cajun Crab Croquettes With Zesty Remoulade Sauce

Fri, 22 May 2009 02:04:57 -0400

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5. -- posted by FloridaNative

Hg's Fit and Crabulous Crab Cakes - Ww 5 Pts

Fri, 22 May 2009 02:06:34 -0400

I absolutely love crab cakes. I'm excited to try this version from Hungry Girl. She notes that even though the list of ingredients is long, most are kitchen staples, and the recipes is SO worth it! Enjoy! Hg's calculations per Crab Cake: Cal: 210, Fat: 12g, Sod: 651mg, Carbs: 14g, Fiber 1g, Sugars: 1.5g, Protein: 11g -- posted by Messie Chef

Crab Cakes With Spicy Remoulade

Fri, 22 May 2009 02:10:55 -0400

This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree. -- posted by Leslie in Texas

Crab and Potato Cakes

Fri, 22 May 2009 12:21:32 -0400

Simple, succulent and summery. Time does not include chilling. -- posted by English_Rose

Vietnamese Stir-Fried Crab

Tue, 26 May 2009 01:48:11 -0400

Always on the lookout for great things to do with our wonderful blue crabs. This recipe calls for blue crab but notes that 2 live 3# Dungeness crabs may be substituted. This recipe makes good use of our garden's bounty. Will be adding fresh Thai basil too. Summer alfresco dining with lots of napkins to be served al fresco. Plan to skip the wok & use the deep fat fryer outside on the deck. Thank you Tierso Mar on gourmet-recipes-from-around-the-world! -- posted by Buster's friend

Crustless Crab, Bacon & Mushroom Quiche

Wed, 10 Jun 2009 02:08:54 -0400

This is a low calorie, high protein satisfying meal or snack! Great for a brunch or along with a salad! See my Crab, Bacon & Mushroom Salad for a perfect pairing! -- posted by Heather Cooks it up!

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

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

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

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

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

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

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

Crab Cakes

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

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

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

Rice Porridge With Crabmeat

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

from the japanese kitchen -- posted by kumiko_aki

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

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

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

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

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

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