HELP! I need a recipe for a WONDERFUL but EASY crabmeat dish?!
1 pound crabmeat, shells removed
1 green pepper, diced
2 tbs margarine or butter
1/4 cup milk
1 tsp flour
1 tsp Old Bay seasoning (or any crab boil or seafood seasoning)
1 tbs yellow or Dijon mustard
1 tbs mayonnaise
1 egg, beaten
3 tbs mayonnaise
Paprika
Saute green pepper in butter in large skillet. Dissolve flour in
milk and add to the pepper. Stir over low heat until a thick paste is formed; set aside. Place crabmeat in a bowl and add seafood seasoning, mustard, 1 tbs mayonnaise, green pepper sauce and blend. Place mixture into small casserole dish. In another bowl, beat the egg and 3 tbs mayonnaise and spoon this over crabmeat mixture. Sprinkle with paprika. Bake at 350 degrees for 20 minutes.
nfd?
Answers: Easy Crab Imperial
1 pound crabmeat, shells removed
1 green pepper, diced
2 tbs margarine or butter
1/4 cup milk
1 tsp flour
1 tsp Old Bay seasoning (or any crab boil or seafood seasoning)
1 tbs yellow or Dijon mustard
1 tbs mayonnaise
1 egg, beaten
3 tbs mayonnaise
Paprika
Saute green pepper in butter in large skillet. Dissolve flour in
milk and add to the pepper. Stir over low heat until a thick paste is formed; set aside. Place crabmeat in a bowl and add seafood seasoning, mustard, 1 tbs mayonnaise, green pepper sauce and blend. Place mixture into small casserole dish. In another bowl, beat the egg and 3 tbs mayonnaise and spoon this over crabmeat mixture. Sprinkle with paprika. Bake at 350 degrees for 20 minutes.
nfd?
Crab Swiss Quiche
* 9-inch pie crust
* 8 ounces evaporated canned milk
* 6 ounces crab meat
* 3 eggs
* 2 green onions
* 8 ounces grated imported Swiss cheese
* 1/2 teaspoon salt
* 1/4 teaspoon dry mustard
* Dash of mace
* Couple drops of hot sauce
* 1/4 teaspoon finely shredded lemon peel
Clean crab meat and set aside in refrigerator. Line crust with double thickness of foil. Bake in 450-degree oven for 8 minutes. Remove foil and bake 5 minutes more until set and dry. Remove from oven.
Reduce oven temperature to 325 degrees. Thinly slice green onions and beat eggs. Sprinkle cheese over bottom of crust; top with crab meat and onions. Combine eggs, evaporated milk, lemon peel, mustard and mace. Pour into hot crust. Cover edge with foil. Bake in 325-degree oven for 40 to 45 minutes or until knife inserted near center comes out clean. Remove from oven and remove foil. Let stand 10 minutes. Serves 6.
Crab Casserole :
1 lb crabmeat
2 eggs , separated & beaten
1 1/2 cups white sauce
to taste parsley or
1 green pepper
1/2 teaspoon Tabasco sauce
to taste salt and black pepper
Directions
Separate the eggs.
Add beaten yolks to white sauce.
Mix all ingredients and fold in egg whites.
Bake in 375 degree oven until brown, about 20 minutes.
crab rangoons are easy and wonderful with just white rice and a quick salad. Just buy some won ton wrappers and make a crab salad to put in them.
Mix your crab with cream cheese, fresh green onions, celery, some garlic salt and black pepper. Cut your wraps diagonally and crimp the ends with a fork after you fill and fold them. Deep fry for just a minute. Quick and easy. good luck...
The Best Crab Casserole
Recipe courtesy Paula Deen
1 (6 1/2-ounce) can crabmeat, drained
1 cup mayonnaise
1 cup soft bread crumbs, plus 1/2 cup buttered soft bread crumbs
3/4 cup half-and-half
6 hard-boiled eggs, diced
1 cup chopped onion
1/4 cup sliced stuffed green olives, plus slices for garnish
1/4 cup chopped fresh parsley leaves
3/4 teaspoon salt
Pinch pepper
Olive slices, for garnish
Preheat oven to 350 degrees F.
In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.
Red Lobster Crab Alfredo
serves 4
Ingredients
# 8 ounces linguine
# 4 tablespoons butter
# 4 tablespoons flour
# 2 cups half-and-half
# 1/2 cup parmesan cheese (or more)
# to taste salt & pepper
# 1 teaspoon cayenne pepper
6 (8 ounce) crabmeat , cut into chunks
Directions
1.
Cook linguine according to package.
2.
Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
3.
Do Not let it color.
4.
Whisk in the half-and-half and stir until the mixture forms a thick sauce.
5.
Stir in the cheese and season to taste.
6.
Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through
7. Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.
1 tablespoon unsalted butter
2 cups heavy cream
1 head of garlic, split in half
4 egg yolks
2 tablespoons minced shallots
1/4 cup Cognac
Pinch of cayenne
1 pound crab meat, picked over for cartilage
Salt
Freshly ground white pepper
1 tablespoon parsley
Finely chopped red onions
Finely chopped hard-boiled egg whites
Finely chopped hard-boiled egg yolks
Capers, drained
Caviar
Preheat the oven to 350 degrees F. Grease 8 (4-ounce) ramekins with butter. In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together. Temper the cream into the yolks. Stir in the shallots, Cognac, cayenne, and crab meat. Season with salt and pepper. Place the ramekins in an oven proof baking pan. Ladle the mixture into the prepared ramekins. Fill the baking pan with water until it comes 2/3 of the way up the ramekins. Bake for 30 minutes or until the custard has set. Remove from the oven. Using a knife gently loosen the custard from the ramekin and invert onto the serving plates. Drizzle each plate with the sabayon. Garnish with the traditional garnishes and caviar