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Recipes

 

Creamy Crab Dip

INGREDIENTS:

  • 2 small packages (3 ounces each) cream cheese, softened
  • 1 cup sour cream
  • 1 tablespoon chopped green onion
  • few drops hot sauce
  • 1/2 teaspoon paprika
  • 1 envelope Ranch Dressing mix (.4 ounce)
  • salt and freshly ground black pepper, to taste, optional
  • 6 to 8 ounces crab meat, drained and chopped

PREPARATION:

Beat cream cheese with sour cream until well blended. Blend in the green onion, hot sauce, paprika, dressing mix. Stir in crab. Taste and adjust seasonings with salt and pepper, if desired. Chill until serving time.

 

Crab Casserole Recipe

INGREDIENTS:

  • 1 can (7 to 8 ounces) crab meat
  • 1 can cream of mushroom soup, (98% reduced fat)
  • 1/2 cup seasoned stuffing crumbs
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • Tabasco sauce, to taste
  • Cajun seasoning, to taste

PREPARATION:

Combine all ingredients. Pour into a lightly greased 1 to 1 1/2-quart casserole dish. Bake at 350° for 45 to 55 minutes, or until hot and bubbly.
Serves 4.

Crab Muffins

INGREDIENTS:

  • 1 pound crab meat, cooked and drained (reserve juice)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 eggs, beaten
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 8 to 10 slices white bread, crumbled
  • 1 tablespoon butter

PREPARATION:

In a skillet over medium heat melt the butter; stir in the onion and celery. Sauté for about 4 minutes, or until the onion is translucent.
In a large bowl mix crab, beaten eggs, celery and onion mixture, Worcestershire sauce and mustard. Gently stir in the bread crumbs a little at a time, until the mixture resembles a moist stuffing. If too dry, add some of the reserved juice from crab meat.
Grease muffin pan cooking oil spray. Fill each muffin cup two-thirds full. Bake at 350°. for 45 minutes or until an inserted toothpick comes out clean. The crab muffins freeze well for about 6 months without freezer burn.

 

Crab Casserole

INGREDIENTS:

  • 1 pound crabmeat, well drained
  • 1 egg, lightly beaten
  • 1/3 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1 teaspoon Old Bay Seasoning or similar seafood seasoning
  • 1 teaspoon capers, optional
  • Ritz cracker crumbs, for topping

PREPARATION:

Combine crabmeat with egg, mayonnaise, mustard, seasoning, and capers. Place in a buttered casserole, top with cracker crumbs and bake in a 350° oven for 30 minutes.
Serves 4.

 

Crab Salad

INGREDIENTS:

  • 2 cups cooked cooled crab meat, flaked
  • 1 cup diced celery
  • 1/4 cup chopped green or red bell pepper
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons mayonnaise
  • mixed salad greens
  • 6 avocado wedges, optional

PREPARATION:

Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired.

 

Crabmeat Sauté

 INGREDIENTS:

  • 1/4 pound butter
  • 1/2 clove garlic, minced
  • 1 tablespoon finely minced green onion
  • 1 pound fresh lump crabmeat
  • 1 tablespoon chopped chives
  • 1 tablespoon finely chopped parsley
  • juice of 1/2 lemon or 1 small lime
  • 12 toast points or baked puff pastry shells

PREPARATION:

Melt butter in a large skillet and add garlic and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice. Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.
Serves 6.