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Shellfish: Crabs ( 36 recipes )
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Crab Casserole - Crab
n/a (Hits: 188)
In a skillet cook rice, onion, and garlic over medium heat. Stirring occasionally until rice is golden brown. Remove from heat. Add water, tomatoes, bouillon, salt and hot sauce. Cover and simmer for 15-minutes. Stir in peas, crab and sherry and heat through.
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Crab Enchiladas - Crab
n/a (Hits: 173)
Heat olive oil in a skillet to medium hot. Add chopped onions and jalapenos until onions are translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab. Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften. On a cutting board, fill each tortilla with the mixture, and roll up. Place the filled tortillas in a teflon lined baking pan tightly side by side. Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese. Garnish with the sliced olives.
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Crab Liege - Crab
n/a (Hits: 187)
Mix butter and flour into a smooth paste. Add eggs and milk and cook until slightly thickened. Add spices and sherry. Blend well, do not allow to boil. Stir in 1-pound of crab meat. Serve over toast.
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Crab Pie - Crab
n/a (Hits: 184)
Combine crab meat, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, salt, pepper, and ¾ cup bread crumbs in a bowl; mix well. Spoon into buttered pie plate. Top with ¼ cup crumbs; dot with butter. Bake at 325 degrees for 25 minutes or until brown
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Crab Quiche - Crab
n/a (Hits: 159)
Preheat oven to 425°FF.
Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9" pie pan.
Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425°F for 15 minutes, then reduce heat to 300°F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.
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Crab Stuffed Mushroom Caps - Crab
n/a (Hits: 186)
Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture.
In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.
Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container.
Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.
Cover the container with foil and bake at 350°F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.
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Crab Stuffed Twice Baked Potatoes - Crab
n/a (Hits: 185)
Bake potatoes, either in a convention oven or in a microwave until done. Cut potatoes in half long ways and scoop out the potato pulp keeping the potato skins intact. Mash the pulp and mix well with the above ingredients. Place the mixture back in the skins and bake at 450 degrees for 15 minutes or until heated completely through.
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Deviled Crab - Crab
n/a (Hits: 183)
Sautee chopped green pepper and parsley. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown.
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Deviled Crab Cakes - Crab
n/a (Hits: 174)
Combine first ingredients in a large bowl; spoon into an 11 x 7 x 1 1/2 inch baking dish. Sprinkle with capers and Old Bay seasoning. Bake at 350 degrees for 35 minutes. <br>Garnish, if desired, and serve with toast. Toast : Roll bread slices with a rolling pin to flatten; brush with butter. Cut slices in half diagonally, and place on a baking sheet.
Bake at 225 degrees for 4 minutes or until lightly toasted.
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Deviled Crabs - Crab
n/a (Hits: 170)
Put the mayonnaise in a bowl and whisk in the vegetables and seasonings. Go very easy on the salt and pepper. Cover bowl and put aside for 15 minutes or so for the flavors to marry. Correct seasoning. Gently fold in the crabmeat. Reserve, refrigerated, if you are doing this in advance. Melt 3 tablespoons butter in a small skillet and add the bread crumbs. Cook over low heat until just golden, adding a little more butter if it seems too dry. Scrape into a bowl and cool.
Preheat oven to 425 degrees F. Arrange natural or ceramic crab or scallop shells or ramekins on a baking sheet. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous. Sprinkle the crumbs over the crab mixture. Bake on the top rack of the oven until bubbly and lightly browned, 10 to 15 minutes. Serve hot
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