What are good recipes for crab meat?!
What are good recipes for crab meat?
Give some of your favorites that you have tried
Answers:
Crab Rangoon
8 oz Crabmeat
8 oz cream cheese, softened
1 Tbsp red onion, minced
1 Tbsp scallions, finely chopped
1 tsp Worcestershire sauce
1 tsp soy sauce
2 garlic cloves, minced
? tsp black pepper
1 package won ton wrappers
Combine the crab and cream cheese. Mix well. Add the onion, scallions, Worcestershire sauce, soy sauce, garlic and pepper. Place 1 tsp filling in center of won ton wrapper. Wet edges of wrapper. Fold to form a triangle and seal by pressing edges together. Fry in hot oil, about 3 minutes, turning once until golden brown. Notes: Won-tons dry out quickly. Keep completed Crab Rangoons covered with damp towel until ready to cook.
http://www.cooks.com/rec/view/0,1645,135...
Check out that website that's a pretty good recipe
Hot Crab Meat Dip:
30 min 15 min prep
1 party dip
8 tablespoons butter
8 tablespoons flour
3 cups milk
1/4 cup butter
1 small chopped onion
1/2 chopped bell pepper
2-3 stalks chopped celery
1 can sliced mushrooms
1 lb crabmeat
Tabasco sauce
salt and pepper
pimientos, optional
1. Melt the butter in a sauce pan, blend in the flour and add the milk slowly, stirring until the sauce is smooth and thick.
2. If sauce is too thinck, add more milk.
3. Saute' in the butter; onion, bell pepper and celery until the vegetables are very soft.
4. Add to the cream sauce.
5. When ready to serve add the mushrooms and crab-meat.
6. Season to taste with Tabasco, salt and pepper.
This is the best thing you can make with crab meat, I've tried them all; Take a 5.5 oz can of crab meat and mix it in a bowl with six large eggs; chop 1/4 pepper and add to mixture; chop 1/4 onion and add to mixture; chop two pieces of fresh garlic and add to mixture. Add salt, black pepper, and some hot sauce to your liking. Put the whole well mixed mixture into a frying pan with one ounce of olive oil. Make sure that the frying oil is not too hot-use low to medium flame, say 3 or 4 on the knob, or less than half if you don't have numbers. Cook for about 20 minutes -check to make sure it does not burn. Then flip the whole piece over for 10 to 15 minutes-you can cut it into 4 pieces before turning to m,ake it easy. Add your favorite cheese over the whole top just after turning over. Enjoy one of the most tasty dishes around. ......You can do the same with lobster, shrimp, or a mixture of all of them or some of them. The crab and lobster is my favorite.....KECK
Crab Cakes
1 pound Chesapeake Bay crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning
1 cup fresh grated bread crumbs
Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.
Remoulade:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
I make these all of the time, and it would work just as well with crab meat.
Salmon Croquettes.
3 Large peeled potatoes, chopped.
1 Small onion finely chopped.
2 210 g of Pink salmon, drained and flaked.
1 T Chopped fresh parsley.
2 t Grated Lemon Zest.
? C lemon Juice.
1 T Vinegar.
1 Egg, lightly beaten.
? C Plain Flour.
S&P.
2 Eggs lightly beaten.
11/2 C Fresh Bread Crumbs.
Oil
(I)
Cook potatoes in boiling water until just tender.
Drain and mash.
Place in a mixing bowl.
Add, onion, salmon, parsley, lemon zest and juice, vinegar, one whisked egg and pepper.
Stir to combine.
(II)
Divide mixture into 16 portions and form into patties or sausage shape.
(III)
Combine flour and pepper and roll the patties or croquettes to cover. Shake off excess flour and dip in the two beaten eggs, then into the crumbs to coat evenly. Store in the refrigerator for 3 hours.
(IV)
Heat oil in a deep fry pan and lower a few at a time into medium hot oil for about 5 minutes turning over.
Remove and drain on paper towels and keep warm.
At the end of step three they can be refrigerated for up to a couple of days.
What my mom does is flake the crab meat then in a pan with a little oil, saute garlic, onions and little tomato. Add the crab meat. Add vegetables of your choice (usually corn kernels, carrots and peas, but I also like asparagus and brocoli). Season with salt and pepper. Or you can also use say sauce instead of salt.
*Go to google and type --- receipes, crab meat.
U will be flooded with many receipes.
Choose the one u like best.
Happy cooking !!!!!!!!*
Savory Crab Cakes
* 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.
try this one:
http://www.johnshields.com/holiday_2005/...