Crab Recipes

Ingredients

• 2 tablespoons olive oil
• 6 green onions, chopped
• 3/8 cup olive oil
• 1 (6 ounce) can canned crabmeat, drained
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon dry mustard
• 8 ounces buttery round crackers, crushed
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon Old Bay Seasoning TM
• salt to taste
• ground black pepper to taste
• 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions

1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Ingredients

• 2 (12 ounce) packages refrigerated biscuit dough
• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons thinly sliced green onion
• 1 teaspoon Worcestershire sauce
• 1 pinch paprika

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2. Divide rolls in half and press into the prepared tartlet pans. Set aside.
3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Ingredients

• 1 (8 ounce) package egg noodles
• 3/4 cup low-fat mayonnaise
• 1 teaspoon Worcestershire sauce
• 3 tablespoons ketchup
• 1 chopped onions
• 1 large green bell pepper, chopped
• 1 1/2 cups cooked crabmeat
• 1 (4 ounce) can small shrimp, drained
• 1 cup diced celery
• salt and pepper to taste
• 1/4 cup dry bread crumbs

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

1. 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.
2. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.

Ingredients

• 3 tablespoons all-purpose flour
• 1 (1.25 ounce) envelope hollandaise sauce mix
• 4 cups half-and-half, divided
• 1/4 cup butter
• 3 tablespoons Old Bay Seasoning TM
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seed
• 1 cup whipping cream
• 1 tablespoon cooking sherry
• 1 pound fresh crabmeat

Directions

1. In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
2. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

Ingredients

• 11 ounces cream cheese, softened
• 1 small onion, finely chopped
• 5 tablespoons mayonnaise
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon garlic powder
• salt and pepper to taste
• 1 (1 pound) loaf round, crusty Italian bread

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
3. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
4. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

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