Anyone have any good recipes for crab meat?

Creamy Crab Dip





A creamy crab dip, made with good crab meat, sour cream and cream cheese, Ranch dressing mix, and other seasonings.





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.Anyone have any good recipes for crab meat?
Yup, write me for my secret recipe for Crabmeat Stuffed Mushrooms. Yum!





The Ol' Sasquatch Ü





Oh, heck ... here it is...





Crabmeat Stuffed Mushrooms – The Ol’ Sasquatch Ü








I’ve searched the web for the very best recipe but couldn’t find it. I know where to get the very best Crabmeat Stuffed Mushrooms (A secret place in Southern New Hampshire), but that’s all I can say.





While I cannot duplicate it at the moment, this one is pretty good. So this is my starting point.





· One package of your favorite mushrooms.


· Fresh or canned crab meat. I tried canned ‘Crown Prince Fancy White’ this time (4.25 oz, drained). Very nice texture and flavor. Virtuously no shell or waste. Fairly priced too.


· Bread crumbs, finely ground. I used Progresso Garlic %26amp; Herb. About ½ cup.


· ½ small yellow onion.


· 6 Tablespoons of butter or margarine.


· Shredded Cheese of your liking, (mine was a combination of Mozzarella %26amp; Parmesan).





As is commonly done, wash the mushrooms and remove the stems. With a teaspoon (or smaller, like a ¼ teaspoon measuring spoon), scoop out the center of the mushroom to create a cup. Reserve the stems and scooped out portions. Pat dry the mushrooms with a paper towel.





Using a food processor or chopper, mince the leftover mushroom parts and onion. Melt the butter in a frying pan and add mushroom and onion mix. Simmer for a few minutes. Add crabmeat and continue to simmer over medium low heat.





Add enough breadcrumbs to absorb any left over moisture. Stir and mix thoroughly. Remove from heat.





Preheat oven to 375 degrees. Add the stuffing mixture to the mushrooms and feel free to overstuff them. Lightly salt and pepper if desired. Now add a generous portion of your favorite cheese to the top of the mixture. Lightly pressing the cheese into the mixture helps it stay put.





Lightly grease the cooking pan (I used Crisco ‘butter flavored’ cooking spray). Place the stuffed mushrooms into the pan about 1 inch apart. When oven is at desired temperature, place pan in oven for 15 – 18 minutes, or until cheese is a light golden brown. Cool briefly and enjoy! Yummm!





Me thinks an even better recipe is on the way shortly.





The Ol’ Sasquatch ÜAnyone have any good recipes for crab meat?
theres plenty at www.allrecipes.com
CRABMEAT SALAD





1 lb fresh lump crabmeat


1 small red onion, chopped


Half a red bell pepper, chopped


4 tablespoons chopped parsley or cilantro


Half cup (4 oz.) softened cream cheese


4 tablespoons mayonnaise


3 tablespoons lemon juice


Salt %26amp; pepper to taste





Simply mix all the ingredients and then decide on how you wish to serve it. Spread it on cut up pieces of celery as an hors d’oeuvre, use it as a dip, or put it on bread or a pita for sandwiches.





http://www.foodforthoughtonline.net/





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no, sorry but every time i end up eating a little sample and the next thing you know i`m out of crap meat to make something out of.
Quick and easy crab salad


chop crab


chop celery


add mayonnaise


or salad dressing


mix
crab patty sandwich crab patty burger
How about crab cakes?





INGREDIENTS:


2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)


2 tbsp. reduced-fat mayonnaise


1 Tbsp. Worcestershire sauce


Several drops hot pepper sauce


4 green onions, chopped


2 Tbsps. dry mustard


Salt and freshly ground pepper, or to taste


2 egg whites


1 cup cracker crumbs


Olive oil spray


PREPARATION:


Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.
try this one..





Thai Chilli Crab





If you enjoy shellfish, you're going to love this Thai recipe for crab made with a rich-tasting red tomato-chili sauce. The flavorful sauce marries well with the tender crab meat. Either frozen or fresh crab (in the shell) can be used - King Crab or Snow Crab are both delicious; however, King Crab will give you the most meat, and is easier to eat. This dish is so good, it will leave you craving more - even after you've eaten your fill! Makes a superb party dish!





INGREDIENTS:





2 lbs/1 kg Snow Crab or King Crab, (or enough for your group or party) - fresh or frozen (if frozen, allow to thaw)


If Frying the Crab: 1 1/2 to 2 cups canola or other good-quality oil for frying at high temperatures


If Steaming the Crab: You will need a steamer / If Baking the Crab: You will need tin foil


4 cloves garlic, minced


1 fresh red chilli, minced


1 thumb-size piece galangal (or ginger), sliced into matchstick-like pieces


2 tsp. to 2 Tbsp. Thai chilli sauce, depending on how spicy you want it


1/4 cup ketchup or tomato sauce


1 Tbsp. soy sauce (or tamari)


3 Tbsp. fish sauce


1 1/2 cups chicken broth


1 Tbsp. arrowroot powder or cornstarch powder, dissolved in 4 Tbsp. water


1 egg


3 spring/green onions, sliced (for garnish)


2 shallots, minced, OR 1/2 cooking onion, chopped


3-4 Tbsp. white cooking wine





PREPARATION:





If you plan to fry the crab: you will need a wok or very large frying pan for this recipe. If you prefer to steam or bake the crab (this will save you calories and fat): you will need either a steamer or tin foil.





To fry the crab: Place 2 cups oil in wok over medium-high heat.Oil is ready for frying when bubbles begin to rise from the bottom of the pan.


Test the oil by dipping one end of a crab leg into the pan. The oil should sizzle and easily bubble around the crab (if nothing happens, the oil is still not hot enough).


Using tongs, fry the crab until the shells turn bright red (1 minute or less). Fry the crab in batches of 4-5 legs, turning them over in the oil with tongs. Be careful to stand back in case the oil splatters.


Place fried crab on tea towels on the counter next to the stove, or on paper towels. When all the crab is fried, pour used oil into a measuring cup or other heat-resistant glass container (a tin can works well too). Allow oil to cool before discarding. Return the wok to the stove and use it to make the sauce.


To steam the crab: Place crab in a steamer (you may have to break it into smaller pieces) and steam for 7 to 9 minutes. Be careful not to over-steam, or the crab will turn rubbery and no longer tender. While crab is steaming, make the sauce (below).





To Bake the Crab: Simply wrap in tin foil and bake at 350 degrees for 7 to 9 minutes. Do not over-bake, or crab will turn rubbery. While crab is cooking, make the sauce (below).








To make the sauce: Add 2 Tbsp. fresh oil to the wok, plus the shallots or onion, garlic, red chilli, and galangal or ginger. Fry 2 minutes over medium to high heat, adding white wine to the pan when it becomes dry.


Add chicken broth, chilli sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high.





Now add the cooked crab. Using 2 large wooden spoons, spatulas, or ';shovels';, gently turn the crab in the sauce as you cook (about 2 more minutes).


Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Stir with a fork, making sure yolk is broken.


Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, but continue to stir and mix the chilli crab.





Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).





To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over the crab, and sprinkle with green onion. Serve with plenty of Thai jasmine-scented rice and serviettes (you must use your hands to eat this dish, and it can get messy).
CRAB GUMBO





Crab Gumbo


Ingredients


1 pound fresh okra, washed, stems removed, and cut into 1-inch pieces (or frozen okra may be used if fresh is unavailable)


1 large onion (about 1 cup), coarsely chopped


3 cloves garlic, minced


1/2 pound ham (preferably smoked), diced


1 small green pepper, minced


1 bay leaf


1 teaspoon salt, or to taste


Generous sprinkling of freshly ground black pepper


1/3 teaspoon crushed red pepper


5 large tomatoes (about 2 to 2-1/2 cups), peeled and coarsely chopped


1/2 cup tomato sauce


1-1/2 cups water


2 tablespoons (1/4 stick) butter


2 pounds raw shrimp, peeled, deveined, and rinsed


3/4 pound backfin crabmeat, cooked








Instructions


Combine all ingredients except fish in a large heavy kettle or Dutch oven. Bring just to a boil. Reduce heat and simmer for about 30 minutes. Add shrimp and crab. Simmer for about 15 minutes more.





Yield: 6 servings








Creamy Crab Seafood Cheesecake Recipe


Ingredients


Filling:


2 packages (each 8 ounces/250 g) cream cheese, softened


8 ounces mascarpone cheese (250 g)


3 eggs


3/4 cup all-purpose flour (175 mL)


4 ounces cooked crabmeat pieces (125 g)


4 ounces cooked shrimp, diced (125 g)


1/4 cup diced onions, about 1/3 of a medium-size onion (50 mL)


1/4 cup diced green onions, about 4 stalks (50 mL)


2 cloves garlic, minced


1/2 tsp salt (2 mL)


1/4 tsp white pepper (1 mL)








Instructions


Preheat oven to 325 degrees F./160 degrees C. Prepare pan: 6-inch (15 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchment paper.





Filling:


In a large mixer bowl, beat cream cheese and mascarpone on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in flour. With a rubber spatula, fold in crabmeat, shrimp, onions, green onions, garlic, salt and white pepper. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve with crackers and/or fresh vegetables.





Tips:


Pick over the crabmeat to be sure it is free of shells.





Variation:


Cooked lobster or scallops work well in place of the crabmeat.





Yield: 12 to 14 servings
I agree with her recipe just do not use imitation crab meat its disgusting and a recipe like hers did not work well when my friend's mom tried
one that I think is awsome is a salad ,,


1 lb cook crab pieces


1 small diced onion(or sliced green onion)


2 diced tomatoe(large)


2 diced garlic cloves


2 jalapino diced ( seeds and ribls removed )


2 lime squeezed


1 bunch celantro chopped


salt and pepper to taste


mix it all up and add the lime juice


eat with tortilla chips
hope i could help:]]
Imitation Crab Salad


2 pounds of imitation crab meat- chopped into small cubes or shredded


8 oz -(1 cup) of mayonnaise


4 oz block of cream cheese


2 celery stalks finely chopped


2 green onions- white and green parts finely chopped (I'm not crazy about green onions so I only use one or sometimes omit)


Mix ingredients together. And chill for a couple of hours.