What can I make with crab meat?!
I got some artificial crab meat!.!.how can they be prepared to eat!.!.!.do you have any good receipes!?!?!?Www@FoodAQ@Com
Answers:
you can add it to some type of pasta!.!. maybe to an alfredo or parmesean dish!.Www@FoodAQ@Com
Serve these tasty crab cakes with tartar sauce or a remoulade sauce, along with lemon wedges!.
INGREDIENTS:
4 tablespoons mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped green onion
2 teaspoons finely minced red bell pepper, optional
1 pound jumbo lump crabmeat
1 1/4 cup fresh fine bread crumbs, divided
PREPARATION:
Combine mayonnaise, mustard, parsley, and seasonings; set aside!.
Drain crabmeat; gently squeeze to get as much of the liquid out as possible!. Put crabmeat in a bowl!. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended!. Shape into 8 crab cakes, about 2 1/2 inches in diameter!. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together!. Press gently into reserved crumbs!. Cover and chill for 1 to 2 hours!.
Heat clarified butter or oil over medium heat!. Fry crab cakes for about 5 minutes on each side, carefully turning only once!. Serve with lemon wedges and Remoulade or other sauce!.
Www@FoodAQ@Com
INGREDIENTS:
4 tablespoons mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped green onion
2 teaspoons finely minced red bell pepper, optional
1 pound jumbo lump crabmeat
1 1/4 cup fresh fine bread crumbs, divided
PREPARATION:
Combine mayonnaise, mustard, parsley, and seasonings; set aside!.
Drain crabmeat; gently squeeze to get as much of the liquid out as possible!. Put crabmeat in a bowl!. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended!. Shape into 8 crab cakes, about 2 1/2 inches in diameter!. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together!. Press gently into reserved crumbs!. Cover and chill for 1 to 2 hours!.
Heat clarified butter or oil over medium heat!. Fry crab cakes for about 5 minutes on each side, carefully turning only once!. Serve with lemon wedges and Remoulade or other sauce!.
Www@FoodAQ@Com
With imitation crab meat, just heat in a bit of water (boil or steam) and then dip it in butter or butter with a little lemon juice in it!. I also like it with cocktail sauce!.
Or, you can make an imitation crab salad with it!.
1 rib chopped celery, 1 T chopped onion, salt and pepper, 2 T mayo, mix and toss with some shell pasta!.Www@FoodAQ@Com
Or, you can make an imitation crab salad with it!.
1 rib chopped celery, 1 T chopped onion, salt and pepper, 2 T mayo, mix and toss with some shell pasta!.Www@FoodAQ@Com
I love artificial crab meat!. It can be used to make:
*Sushi - crab stick, sticky rice, wrapped in seaweed
*Seafood salad - shredded or chunks of crab, mayo, lemon, salt, pepper, old bay
*Onigori - crab wrapped in sushi rice with sesame seeds or spices
There are also nice caseroles listed in here too!. Enjoy!Www@FoodAQ@Com
*Sushi - crab stick, sticky rice, wrapped in seaweed
*Seafood salad - shredded or chunks of crab, mayo, lemon, salt, pepper, old bay
*Onigori - crab wrapped in sushi rice with sesame seeds or spices
There are also nice caseroles listed in here too!. Enjoy!Www@FoodAQ@Com
Crab Cakes Italiano
Sauce
1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
Crab Cakes
1 lb fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat, shredded
1/2 cup Progresso? Italian style bread crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 egg, beaten
2 tablespoons olive oil
Garnish, if desired
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes
1!. In small bowl, mix sauce ingredients!. Cover and refrigerate until serving!.
2!. In large bowl, mix all crab cake ingredients except oil!. Using 1/3 cup mixture for each, shape into eight 3-inch patties!.
3!. In 10-inch nonstick skillet, heat oil over medium heat until hot!. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked!. Drain on paper towels!. Serve crab cakes topped with sauce!. Garnish as desired!.
Hot Crab Dip
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired
1!. Heat oven to 375°F!. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended!. Stir in crabmeat!.
2!. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole!. Sprinkle with almonds!.
3!. Bake uncovered 15 to 20 minutes or until hot and bubbly!. Serve with crackers!.
Crab Scramble Casserole
2 tablespoons butter or margarine, melted
1/2 cup milk
12 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
1 cup chopped cooked crabmeat or imitation crabmeat
1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
2 medium green onions, sliced (1/4 cup)
Paprika
1!. Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom!.
2!. Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk!. Stir in crabmeat, cream cheese and onions!. Pour into baking dish!. Cover and refrigerate up to 24 hours!.
3!. About 1 hour before serving, heat oven to 350°F!. Sprinkle egg mixture with paprika!.
Seafood Crepes
Crepes
2/3 cup Gold Medal? all-purpose flour
1 cup milk
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
Filling
2 tablespoons butter or margarine
1/4 cup chopped fresh mushrooms
4 medium green onions, chopped (1/4 cup)
2/3 cup small cooked shrimp
1 package (6 oz) frozen cooked crabmeat, thawed, drained
1/2 cup half-and-half
2 packages (3 oz each) cream cheese, cubed
1 cup shredded Swiss cheese (4 oz)
1!. In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth!. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly!. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom!. Cook until light brown; turn and cook other side until light brown!. Stack crepes, placing waxed paper between each!. Keep crepes covered to prevent them from drying out!.
2!. In 2-quart saucepan, melt butter over medium heat!. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender!. Stir in shrimp, crabmeat, half-and-half and cream cheese!. Cook over medium heat, stirring constantly, until cheese is melted!.
3!. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up!. Place in 11x7-inch (2-quart) glass baking dish!. Sprinkle with Swiss cheese!.
4!. Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through!. Sprinkle with remaining 2 tablespoons onions!.
Www@FoodAQ@Com
Sauce
1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
Crab Cakes
1 lb fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat, shredded
1/2 cup Progresso? Italian style bread crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 egg, beaten
2 tablespoons olive oil
Garnish, if desired
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes
1!. In small bowl, mix sauce ingredients!. Cover and refrigerate until serving!.
2!. In large bowl, mix all crab cake ingredients except oil!. Using 1/3 cup mixture for each, shape into eight 3-inch patties!.
3!. In 10-inch nonstick skillet, heat oil over medium heat until hot!. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked!. Drain on paper towels!. Serve crab cakes topped with sauce!. Garnish as desired!.
Hot Crab Dip
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired
1!. Heat oven to 375°F!. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended!. Stir in crabmeat!.
2!. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole!. Sprinkle with almonds!.
3!. Bake uncovered 15 to 20 minutes or until hot and bubbly!. Serve with crackers!.
Crab Scramble Casserole
2 tablespoons butter or margarine, melted
1/2 cup milk
12 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
1 cup chopped cooked crabmeat or imitation crabmeat
1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
2 medium green onions, sliced (1/4 cup)
Paprika
1!. Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom!.
2!. Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk!. Stir in crabmeat, cream cheese and onions!. Pour into baking dish!. Cover and refrigerate up to 24 hours!.
3!. About 1 hour before serving, heat oven to 350°F!. Sprinkle egg mixture with paprika!.
Seafood Crepes
Crepes
2/3 cup Gold Medal? all-purpose flour
1 cup milk
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
Filling
2 tablespoons butter or margarine
1/4 cup chopped fresh mushrooms
4 medium green onions, chopped (1/4 cup)
2/3 cup small cooked shrimp
1 package (6 oz) frozen cooked crabmeat, thawed, drained
1/2 cup half-and-half
2 packages (3 oz each) cream cheese, cubed
1 cup shredded Swiss cheese (4 oz)
1!. In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth!. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly!. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom!. Cook until light brown; turn and cook other side until light brown!. Stack crepes, placing waxed paper between each!. Keep crepes covered to prevent them from drying out!.
2!. In 2-quart saucepan, melt butter over medium heat!. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender!. Stir in shrimp, crabmeat, half-and-half and cream cheese!. Cook over medium heat, stirring constantly, until cheese is melted!.
3!. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up!. Place in 11x7-inch (2-quart) glass baking dish!. Sprinkle with Swiss cheese!.
4!. Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through!. Sprinkle with remaining 2 tablespoons onions!.
Www@FoodAQ@Com
we love crab!.!.!.!. i found a lot of recipes i use with crab!.!.!.!.
here are a few of our favorite recipes!.!.!.!.!.!.!.!.!.!.!.
CRAB QUICHE
INGREDIENTS!.!.!.!.
1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
3 dashes hot pepper sauce (e!.g!. Tabasco?), or to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Bake the pie crust for about 10 minutes, until just starting to brown!. Remove from the oven, and allow to cool!.
In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce!. Stir in shredded cheese, onion and imitation crab!. Pour into the pie shell!.
Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed!. Leave quiche in the oven for an additional 20 to 30 minutes until firm!. This will give it a smoother texture!.
STUFFED MUSHROOMS
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped (optional)
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Brush a large baking sheet with about 1/4 cup of melted butter!. Arrange mushroom caps in a single layer over the baking sheet!.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic!. Spoon into mushroom caps where the stems used to be!.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top!. Sprinkle with additional cheese if desired, and serve hot!
CRAB CAKES
INGREDIENTS!.!.!.!.!.!.!.
1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced (optional)
1/4 red bell pepper, seeded and diced (optional)
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying
DIRECTIONS
In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley!. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard!. Season with Old Bay seasoning, dry mustard, and onion powder!. Fold crabmeat into the mixture!. Form into 6 large cakes!. Coat in the remaining 1/2 cup bread crumbs!.
Heat the oil in a large, heavy skillet!. Fry the cakes 5 minutes on each side, or until evenly brown!. Drain on paper towels!.
CRAB SALAD
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise
DIRECTIONS
In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender!.
Stir in imitation crabmeat, and saute for another 3 minutes!. Remove from heat, and put mixture into a medium bowl!. Stir in mayonnaise!. May be served warm or cold!.
MANICOTTI STUFFED WITH CRAB
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
8 manicotti shells
1 1/2 cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
1 teaspoon white sugar
1/2 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!.
Bring a large pot of lightly salted water to a boil!. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy!. Drain!.
In a medium bowl, stir together the ricotta cheese, crab, parsley and onion!. Spoon into the manicotti shells!. Place in a buttered 11x7 inch baking dish!.
In a saucepan, stir together the Alfredo sauce and chicken broth!. Season with basil, marjoram, garlic powder and thyme!. Heat until warm over medium heat!. Pour over the shells in the baking dish!.
Bake uncovered for 30 minutes in the preheated oven!. Let stand for about 5 minutes before serving!.
CRAB STUFFED CHICKEN BREASTS
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper!. Add crabmeat and mix thoroughly!. Season with salt and pepper to taste!. Cover and chill in refrigerator (can be prepared 2 hours ahead)!.
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket!. Fill each pocket with 1/4 of the crab stuffing!. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat!. Cover completely!.
In a large skillet melt butter or margarine with oil over medium heat!. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side!. Remove from skillet, drain on paper towels and serve!.
CAJUN CRAB SOUP
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
DIRECTIONS
Melt butter in a large saucepan over medium heat!. Saute onion and garlic until onion is tender!. Whisk in flour, and cook 2 minutes!. Stir in clam juice and chicken broth, and bring to a boil!. Mix in corn, and season with salt, white pepper, thyme, and cayenne!. Reduce heat, and simmer 15 minutes!.
Stir in cream, crab meat, and green onions!. Heat through, but do not boil once the cream has been added!.
CRAB RANGOON
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers
DIRECTIONS
In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C)!.
In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts!.
Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers!. Moisten wrapper edges with water, fold over the mixture and pinch to seal!.
In small batches, fry the wontons 3 to 5 minutes, or until golden brown!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. :)Www@FoodAQ@Com
here are a few of our favorite recipes!.!.!.!.!.!.!.!.!.!.!.
CRAB QUICHE
INGREDIENTS!.!.!.!.
1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
3 dashes hot pepper sauce (e!.g!. Tabasco?), or to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Bake the pie crust for about 10 minutes, until just starting to brown!. Remove from the oven, and allow to cool!.
In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce!. Stir in shredded cheese, onion and imitation crab!. Pour into the pie shell!.
Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed!. Leave quiche in the oven for an additional 20 to 30 minutes until firm!. This will give it a smoother texture!.
STUFFED MUSHROOMS
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped (optional)
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Brush a large baking sheet with about 1/4 cup of melted butter!. Arrange mushroom caps in a single layer over the baking sheet!.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic!. Spoon into mushroom caps where the stems used to be!.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top!. Sprinkle with additional cheese if desired, and serve hot!
CRAB CAKES
INGREDIENTS!.!.!.!.!.!.!.
1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced (optional)
1/4 red bell pepper, seeded and diced (optional)
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying
DIRECTIONS
In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley!. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard!. Season with Old Bay seasoning, dry mustard, and onion powder!. Fold crabmeat into the mixture!. Form into 6 large cakes!. Coat in the remaining 1/2 cup bread crumbs!.
Heat the oil in a large, heavy skillet!. Fry the cakes 5 minutes on each side, or until evenly brown!. Drain on paper towels!.
CRAB SALAD
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise
DIRECTIONS
In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender!.
Stir in imitation crabmeat, and saute for another 3 minutes!. Remove from heat, and put mixture into a medium bowl!. Stir in mayonnaise!. May be served warm or cold!.
MANICOTTI STUFFED WITH CRAB
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
8 manicotti shells
1 1/2 cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
1 teaspoon white sugar
1/2 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!.
Bring a large pot of lightly salted water to a boil!. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy!. Drain!.
In a medium bowl, stir together the ricotta cheese, crab, parsley and onion!. Spoon into the manicotti shells!. Place in a buttered 11x7 inch baking dish!.
In a saucepan, stir together the Alfredo sauce and chicken broth!. Season with basil, marjoram, garlic powder and thyme!. Heat until warm over medium heat!. Pour over the shells in the baking dish!.
Bake uncovered for 30 minutes in the preheated oven!. Let stand for about 5 minutes before serving!.
CRAB STUFFED CHICKEN BREASTS
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper!. Add crabmeat and mix thoroughly!. Season with salt and pepper to taste!. Cover and chill in refrigerator (can be prepared 2 hours ahead)!.
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket!. Fill each pocket with 1/4 of the crab stuffing!. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat!. Cover completely!.
In a large skillet melt butter or margarine with oil over medium heat!. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side!. Remove from skillet, drain on paper towels and serve!.
CAJUN CRAB SOUP
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
DIRECTIONS
Melt butter in a large saucepan over medium heat!. Saute onion and garlic until onion is tender!. Whisk in flour, and cook 2 minutes!. Stir in clam juice and chicken broth, and bring to a boil!. Mix in corn, and season with salt, white pepper, thyme, and cayenne!. Reduce heat, and simmer 15 minutes!.
Stir in cream, crab meat, and green onions!. Heat through, but do not boil once the cream has been added!.
CRAB RANGOON
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers
DIRECTIONS
In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C)!.
In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts!.
Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers!. Moisten wrapper edges with water, fold over the mixture and pinch to seal!.
In small batches, fry the wontons 3 to 5 minutes, or until golden brown!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. :)Www@FoodAQ@Com
You can add it to potato salad !.
Crab omelets
Crab alfredo
IMITATION CRAB MEAT CASSEROLE
1 lb!. crab meat
1 (8 oz!.) sour cream
1 sm!. can mushrooms
1 stick butter
1 stack Ritz or Town House crackers
Salt, pepper, garlic, salt, parsley
Place fish in 8 inch square pan!. Melt butter, add sour cream and stir well!. Add seasonings and stir again!. Pour over fish!. Roll the crackers to make fine crumbs and place over fish and sour cream mixture!. Bake at 350 degrees for 25 minutes!.
Www@FoodAQ@Com
Crab omelets
Crab alfredo
IMITATION CRAB MEAT CASSEROLE
1 lb!. crab meat
1 (8 oz!.) sour cream
1 sm!. can mushrooms
1 stick butter
1 stack Ritz or Town House crackers
Salt, pepper, garlic, salt, parsley
Place fish in 8 inch square pan!. Melt butter, add sour cream and stir well!. Add seasonings and stir again!. Pour over fish!. Roll the crackers to make fine crumbs and place over fish and sour cream mixture!. Bake at 350 degrees for 25 minutes!.
Www@FoodAQ@Com
I buy it all the time, I either use it in a salad or ceviche!.
My ceviche recipe
1 package of crab
1 lb of cooked shrimp
1 cucumber
1 Large can of V8 and 1 small can of Snappy Tom
2-3 Green onions chopped
Season to taste
Refrigerate for 4 hours before serving, I serve mine with lemon wedges and tortillas (the packed hard kind) Www@FoodAQ@Com
My ceviche recipe
1 package of crab
1 lb of cooked shrimp
1 cucumber
1 Large can of V8 and 1 small can of Snappy Tom
2-3 Green onions chopped
Season to taste
Refrigerate for 4 hours before serving, I serve mine with lemon wedges and tortillas (the packed hard kind) Www@FoodAQ@Com
You didn't state how much crabmeat you have, but here are a couple of ideas that are easy to do and very good:
ARTICHOKES AND CRABMEAT
1/2 lb!. crabmeat
8-10 artichoke bottoms
3 T!. butter
1/2 lemon
Hollandaise sauce
1!. Squeeze a little lemon juice over artichokes; lightly saute in melted butter!.
2!. Heap crabmeat on each artichoke bottom and top with sauce!.
3!. Broil and serve immediately!.
This has been around forever, but never fails as a crowd pleaser!
SPINACH AND CRABMEAT DIP
2 packages frozen chopped spinach
1 bunch green onions and tops, chopped
2 c!. Parmesan cheese, shredded
1 c!. butter
Garlic powder, salt, pepper & Tabasco to taste
1 lb!. crabmeat
1!. Saute onions in butter!.
2!. Cook spinach slightly; squeeze dry!.
3!. Combine all ingredients and serve in chaffing dish with crackers or corn chips!.
Serves as cocktail 50 chips, or serves 8 on toast for lunch/dinner!.
CRAB BISQUE
2 T!. onion, chopped
1/2 c!. mushrooms, chopped
2 T!. celery, chopped
2 T!. carrot, chopped
4 T!. butter
1 14&1/2-ounce can chicken broth
1/8 t!. salt
1/4 t!. red pepper
1&1/2 c!. half & half
1/2 c!. dry white wine
1/2 lb!. crabmeat
Chopped chives or lemon zest
1!. Saute onions, mushrooms, celery and carrots in butter!. When vegetables are soft, but not brown, add the chicken broth, salt and pepper!. Bring to a boil, reduce heat!. Simmer for 10 minutes!.
2!. Add the half & half, wine and crabmeat!. Slowly heat until warmed through!. Do not allow to boil after the half & half and wine have been added!.
3!. Garnish each soup bowl with chopped chives!.
Serves 4 - 6
IMPERIAL CRAB SOUP
1 onion, minced
2 T!. butter
1 T!. flour
1 10&1/2-ounce can condensed tomato soup
1 quart half & half
16 ounces crabmeat
Salt & pepper to taste
1/4 c!. sherry
1!. Saute onion in butter, stir in flour!.
2!. Add tomato soup and gradually stir in half & half!.
3!. Cook 10 minutes!. Add crabmeat and season to taste!.
4!. Heat through, but do not boil!.
5!. Add sherry and serve at once!.
Serves 4 - 6
CRAB VELVET CORN SOUP
6 ounces crabmeat
1 8-ounce can cream of corn
2 egg whites (2 large or 3 small)
2-3 T!. milk
4 c!. chicken stock
Salt to taste
2 T!. cornstarch dissolved in 4 T!. cold chicken stock or cold water
1/2 c!. finely chopped ham
1/4 c!. finely chopped green onion or frozen peas
2 T!. sherry
1!. In a small bowl, beat the egg whites until frothy!. Add 2 T!. of milk!.
2!. In a wok or 2-quart saucepan, bring the chicken stock to a boil over high heat!. Add the corn and salt, and stirring constantly, bring to a boil again!.
3!. Add crabmeat, sherry and pour cornstarch mixture into the soup gradually, stirring constantly, until the soup has thickened and become clear!.
4!. Turn off the heat and pour in egg white mixture, stirring!.
5!. Serve with a sprinkle of chopped ham and green onions or peas!.
Serves 6 - 8Www@FoodAQ@Com
ARTICHOKES AND CRABMEAT
1/2 lb!. crabmeat
8-10 artichoke bottoms
3 T!. butter
1/2 lemon
Hollandaise sauce
1!. Squeeze a little lemon juice over artichokes; lightly saute in melted butter!.
2!. Heap crabmeat on each artichoke bottom and top with sauce!.
3!. Broil and serve immediately!.
This has been around forever, but never fails as a crowd pleaser!
SPINACH AND CRABMEAT DIP
2 packages frozen chopped spinach
1 bunch green onions and tops, chopped
2 c!. Parmesan cheese, shredded
1 c!. butter
Garlic powder, salt, pepper & Tabasco to taste
1 lb!. crabmeat
1!. Saute onions in butter!.
2!. Cook spinach slightly; squeeze dry!.
3!. Combine all ingredients and serve in chaffing dish with crackers or corn chips!.
Serves as cocktail 50 chips, or serves 8 on toast for lunch/dinner!.
CRAB BISQUE
2 T!. onion, chopped
1/2 c!. mushrooms, chopped
2 T!. celery, chopped
2 T!. carrot, chopped
4 T!. butter
1 14&1/2-ounce can chicken broth
1/8 t!. salt
1/4 t!. red pepper
1&1/2 c!. half & half
1/2 c!. dry white wine
1/2 lb!. crabmeat
Chopped chives or lemon zest
1!. Saute onions, mushrooms, celery and carrots in butter!. When vegetables are soft, but not brown, add the chicken broth, salt and pepper!. Bring to a boil, reduce heat!. Simmer for 10 minutes!.
2!. Add the half & half, wine and crabmeat!. Slowly heat until warmed through!. Do not allow to boil after the half & half and wine have been added!.
3!. Garnish each soup bowl with chopped chives!.
Serves 4 - 6
IMPERIAL CRAB SOUP
1 onion, minced
2 T!. butter
1 T!. flour
1 10&1/2-ounce can condensed tomato soup
1 quart half & half
16 ounces crabmeat
Salt & pepper to taste
1/4 c!. sherry
1!. Saute onion in butter, stir in flour!.
2!. Add tomato soup and gradually stir in half & half!.
3!. Cook 10 minutes!. Add crabmeat and season to taste!.
4!. Heat through, but do not boil!.
5!. Add sherry and serve at once!.
Serves 4 - 6
CRAB VELVET CORN SOUP
6 ounces crabmeat
1 8-ounce can cream of corn
2 egg whites (2 large or 3 small)
2-3 T!. milk
4 c!. chicken stock
Salt to taste
2 T!. cornstarch dissolved in 4 T!. cold chicken stock or cold water
1/2 c!. finely chopped ham
1/4 c!. finely chopped green onion or frozen peas
2 T!. sherry
1!. In a small bowl, beat the egg whites until frothy!. Add 2 T!. of milk!.
2!. In a wok or 2-quart saucepan, bring the chicken stock to a boil over high heat!. Add the corn and salt, and stirring constantly, bring to a boil again!.
3!. Add crabmeat, sherry and pour cornstarch mixture into the soup gradually, stirring constantly, until the soup has thickened and become clear!.
4!. Turn off the heat and pour in egg white mixture, stirring!.
5!. Serve with a sprinkle of chopped ham and green onions or peas!.
Serves 6 - 8Www@FoodAQ@Com
This is a really quick way to make a nice appetizer!. You could serve them with a nice soup or as a snack:
1 can crab meat
1 c!. cheddar cheese, grated
1 tbsp!. minced onion
2 tbsp!. mayonnaise
Buttered toast rounds
Combine all ingredients, spread on buttered toast rounds!. Broil until bubbly!.Www@FoodAQ@Com
1 can crab meat
1 c!. cheddar cheese, grated
1 tbsp!. minced onion
2 tbsp!. mayonnaise
Buttered toast rounds
Combine all ingredients, spread on buttered toast rounds!. Broil until bubbly!.Www@FoodAQ@Com
You could make the Great Balls of Fire that Joe's Crab Shack sells: they are like crab cakes, but in ball shapes, and they have jalapenos and cheddar cheese in them and are deep fried then dipped in ranch dressing!.!.!.soooooooooooooooooooooo good!!!!!!!Www@FoodAQ@Com
Try some of these recipes http://www!.recipezaar!.com/recipes/crabWww@FoodAQ@Com
make crab patties!.!. but um what is artifical crabmeat!?!? ewwWww@FoodAQ@Com
i would just make it into a crabmeat salad with celery and mayonaiseWww@FoodAQ@Com