Hot Crab Dip

Click here for a larger picture of Hot Crab Dip
4 Servings
Crab meat Uncategorized
Bake Holidays Easy Quick Under 30 min Appetizers Crab meat Fall Savory

1 6 oz can bmeat drained and flaked
1 8 oz package am cheese
1 tablespoon Minced on
1 tablespoon on juice
1 dash enne pepper
1 cup ddar cheese shredded

Combine all ingredients except cheddar cheese. Place in a small oven safe dish and top with cheddar cheese. Bake at 350F for about 20 minutes untill hot and bubbly. Serve with crackers or breadsticks.


VIEW THE RECEIPT

Rose's Crab Cassarole

8 Servings
Crab American
Main Dish Bake Meatless Crab American

3 tablespoons ter
1 can (12 oz) Corn kernels ined
6 tablespoons ur
1 pound nach
5 cups k
2 tablespoons meg
4 tablespoons lic crushed
t to taste
2 tablespoons te pepper
4 ounces Gorganzola cheese melted
4 ounces a cheese melted
1 pound Crab meat ined
2 tablespoons ve oil
2 teaspoons sley for garnish




VIEW THE RECEIPT

Crab Louie Salad

4 Servings
Crab SeaFood
salad dressing Crabmeat Avocado Sea Food Seafood Crabmeat SeaFood

Louie Dressing:
1 pint onnaise
1/2 pint tomato chup
1/2 cup sweet relish
1/2 cup chopped black ves
2 hard boiled s chopped
Crab Louie ad:
1 head iceberg tuce chopped
8 ounces fresh picked Dungeness bmeat
1 cado peeled, pitted, and sliced lengthwise thinly
3 atoes quartered
1/2 pound aragus spears cooked.

To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing


VIEW THE RECEIPT

King Crab Stir-fry

4 Servings
Crab American
Main Dish Stir Fry Crab American

12 ounces Alaska king b split legs* thawed if necessary
2 cups sliced fresh hrooms
1 cup vertically sliced on
1 clove lic minced
2 tablespoons oil
1 cup fresh Chinese pea pods
OR
6 ounces frozen Chinese pea pods thawed**
3/4 cup diced ato
1 teaspoon nstarch
1 tablespoon cold water

Cut crab legs into 2-1/2 to 3-inch pieces. Saut? mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Per Serving (excluding unknown items): 337 Calories; 15g Fat (40.7% calories from fat); 35g Protein; 15g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1434mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.


VIEW THE RECEIPT

Crab Bisque

8 Servings
Crab American
Soup Crab American

4 pounds king b leg
4 quarts water
1 small on
1 1/2 stalks ery
2 cloves lic
2 atoes peeled and chopped
1/4 cup sley
2 teaspoons tard seed
1 tablespoon pimiento chopped
1/2 teaspoon per
2 leaf
1/3 cup ato sauce
2 tablespoons f and half
1/4 cup unsalted ter
1/4 teaspoon me
1/4 teaspoon il
1/4 teaspoon joram
t to taste

remove all the crab and set aside (I get broken Alaskan King Crab at Smiths for $1 a pound from the seafood lady) Put all the shells in a large stock pot with the water, onion, 1 stalk celery, and garlic. Bring to boil and continue to boil for one hour. Strain the stock and keep only the liquid. I keep about 3 quarts but you can keep all of it but it won't be as thick. Add potatoes and bring to boil. Add 1/2 crab and remaining ingrediants and cook for at least 2 hours. I usually simmer for 4-5 hours. Add remaining crab one hour before serving. Add salt to taste towards the end of the cooking timegeneraly about 1/2 to 1 tablespoon Per Serving (excluding unknown items): 2296 Calories; 63g Fat (25.6% calories from fat); 344g Protein; 70g Carbohydrate; 10g Dietary Fiber; 898mg Cholesterol; 15889mg Sodium. Exchanges: 3 Grain(Starch); 43 1/2 Lean Meat; 3 1/2 Vegetable; 0 Non-Fat Milk; 10 Fat.


VIEW THE RECEIPT

Crab Dip (Loupy)

6 Servings
Crab Dip
Crabmeat Soft Cheese Horseradish Dip

2 tins White b Meat
150 g Soft Cheese
3 tablespoons seradish

1. Drain the Crab meat and make sure its as dry as possible, place in a bowl 2. Add the cheese to the crab 3. beat so the crab is light and fluffy and is fully mixed with the cheese 4. Mix in the Horseradish 5. Place in an oven proof dish, and bake in the oven for about 15 minutes Serve with Bread and Crisps


VIEW THE RECEIPT

Crab Dip Deluxe

This easy crab dip has a layer of cream cheese, a layer of cocktail sauce and is finished off with crab meat and green onion. Serve with your favorite crackers.

VIEW THE RECEIPT

Baked Crab Rangoon

Canned crabmeat, cream cheese, mayonnaise, green onion and cilantro are combined and spooned into wonton-lined muffin pans, then baked until golden.

VIEW THE RECEIPT

Hot Crab Dip

8 Servings
Crab
American
Superbowl Christmas Bake Liked Snacks Appetizers Crab American

2 8 oz. packages am cheese
2 tablespoons rry
10 ounces bmeat (canned or frozen)
4 tablespoons Chopped onion or ves
1 teaspoon seradish
1/2 teaspoon t
te pepper (to taste)
1 dash rika
1 box Stone-ground at thins, or your favorite crackers

-12 oz. of crabmeat is also fine. -Mix all ingredients (except the paprika and wheat thins). -Bake at 375 degrees Fahrenheit for 15-20 minutes until bubbly. (This fits well in two small rectangular Corningware dishes.) -Put a dash of paprika on top. -Serve with stone-ground thins or your favorite crackers. -May be frozen and reheated. (When reheating, you may have to bake it longer than 15-20 minutes, especially if it was frozen. The center will be the coldest spot. When reheating, check this area first and adjust your reheating time or consider stirring to help in distributing the heat.)


VIEW THE RECEIPT