Creamy Trout Mousse

2 trouts (6 oz ea. cleaned) *
1 whole egg
1 egg white
1/4 pint olive or sunflower oil
5 tablespoon creamy yoghurt
1 teaspoon dijon mustard
1 1/4 teaspoon gelatine powder (or more)
1 fresh parsley & tarragon
1/2 cucumber
1 caster sugar
1 tarragon vinegar
*Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used.
Serves 6 as an appetizer, or 3 as a light lunch.
If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4
for 30 minutes, then cool, skin, bone and flake - there should be about 8
ounces of cooked flesh.
Separate the egg and use the yolk to make mayonnaise: season it with salt
and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to
thin and flavour the sauce.
Put the prepared fish into a food processor. Add the mustard, yoghurt and
1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a
perfectly smooth puree. Soak the gelatine (more may be necessary in hot
weather) in 3 tablespoons cold water, let it soften and swell, then
dissolve over low heat. Cool for a minute or two before adding the liquid
gelatine to the fish puree: pour it on in a thin stream while the machine
is running. Carefully and gradually beat the fish puree into the
mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them
intothe fish puree. Taste and adjust the seasoning. Divide the mixture
between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3
hours until set to a soft cream.
Seed the cucumber but do not peel. Chop it finely, sprinkle it with
1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon
vinegar, and set aside for a couple of hours to draw out some of the
cucumber juices. Drain and pat dry. Top each mousse immediately before
serving with a smallspoonful of the cucumber - a good crunchy contrast to
the soft textured mousse - and garnish with a tarragon leaf. Oatcakes
that have been gently warmed in the oven go well with this dish.

Cream Of Crab Soup

1 lb crabmeat
1/4 teaspoon celery salt
1 each chicken bouillion cube
1 cup boiling water
1 dash pepper
1/4 cup chopped onion
1 quart milk
1 cup butter
1 chopped parsley
3 tablespoon flour
Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

Crawfish-Stuffed Beef Fillet

2 tablespoon oil,, divided
2 tablespoon finely-diced green bell pepper,onio; n, and red bel
1/2 tablespoon minced garlic
8 oz crawfish tails, shells removed,, di; vided
1 tablespoon bread crumbs
1 creole spice
2 8 ounce beef fillets
1 tablespoon chopped shallots
1 1/2 cup veal stock
2 tablespoon butter
1 sliced green onions, for garnish
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ pan, add
finely-diced vegetables and cook 1 minute until tender. Add garlic
and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from
heat and stir in bread crumbs; adjust seasonings to taste with Creole
spice. Using a small knife, cut a 1 1/2- to 2-inch pocket in side of
each fillet. Move your knife around inside fillet to make room for
stuffing. Divide stuffing and fill up each fillet; season outside of
steak with Creole spice. Heat remaining oil in a sautJ pan, add
stuffed steaks and sear well on all sides until browned. Transfer to
a baking dish and roast 8 to 10 minutes for medium-rare steaks. To
sautJ pan add shallots and cook in pan drippings, tossing for 1
minute. Add stock, scraping up browned bits to incorporate them in
sauce, bring to a boil, lower heat and slowly reduce liquid by half.
To finish, stir in remaining 2 ounces crawfish tails, butter and
green onions and simmer until heated through. Serve steaks with sauce
poured over. Yield: 2 servings

Crawfish Wontons

1/2 cup butter
2 cup spanish onions; dice fine
1 cup celery; dice fine
1/2 cup green onion tops; slice thin
3 lb crawfish tails; peeled
2 teaspoon granulated garlic
1 teaspoon black pepper
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
10 oz can rotel tomatoes w/chiles
1 1/2 cup heavy cream
1/8 cup chicken broth
1/3 cup blond roux; recipe follows below
8 oz pk pasteurized process cheese sprea; d
1 pkg wonton skins
3 eggs; beaten
1 oil for deep-frying
1 blond roux
3 tablespoon butter
3 tablespoon flour
Melt butter and saute onion and celery for 8 to 10 minutes or until
tender.Add green onion and crawfish and saute for 5 minutes. Add garlic,
peppers, chili powder and cook for 1 minute. Add tomatoes, cream and
chicken broth; bring just to a boil and stir in roux. Cook and stir until
thickened. Reduce heat to low and add cheese; stir until melted. Cool
in fridge for 1 hour. Lay 4 wonton skins on a clean, dry surface. Brush
outer edges of eachwith beaten egg. Place 1 tb filling in center; put of 4
corners of each over filling and pinch edges together to seal. Place on
waxed peper and repeat with remaining skins. Refrigerate until ready to
fry. Heat enough oil for deep-frying to 350~. Fry wontons, a few at a
time, for 3 minutes oruntil golden brown. Drain on paper towels and serve
immediately. BLOND ROUX-Melt butter over medium heat. Add flour and
cook and stir until roux is the color or honey.

Crawfish Vol-Au-Vent

1 cup onions -- chopped
1/4 cup onion tops -- chopped
1/2 lb butter
3/4 cup all-purpose flour
1 quart milk
1/2 cup corn
1/2 cup potatoes -- diced
Saute onions in butter. Stir in flour and cook over low heat, stirring
often so flour doesn't burn, about 5 minutes. Add milk. Stir and cook
until flour is dissolved. Add corn and diced potatoes. Stir and cook
about 2-3 minutes. Add: 1 lb. crawfish 1/2 Tbsp. salt 1 Tbsp. pepper
Simmer, stirring often, until crawfish is done.

Crawfish Stuffed Manicotti

4 tablespoon butter
2 bunch green onions - finely chopped (use; about 1 inch
1 the fresh green part)
4 tablespoon parsley - minced
3 clove garlic - finely minced
1/4 cup brandy
8 tablespoon butter
6 tablespoon flour
2 cup light cream
2 cup milk
1/2 cup white wine - dry
1/2 cup tomato ketchup
4 tablespoon tomato paste
1 lemon - juiced
1 tablespoon worcestershire sauce
4 cup crawfish tails - whole, boiled
1 salt, pepper and tabasco to taste
1 pkg manicotti
1 stuffing:
1 stick butter
1 1/2 cup onions - finely chopped
1 bunch green onions - finely chopped
1 cup celery - finely chopped
1 cup green pepper - finely chopped
3 clove garlic - minced
4 tablespoon parsley - finely chopped
1 lemon - juiced
2 bay leaves
1 teaspoon thyme leaves
4 cup crawfish tails - boiled, finely cho; pped
2 cup bread crumbs - fine
1 salt, pepper and tabasco to taste
1 egg
CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the
green onions, parsley and garlic until onions are wilted. Add the
crawfish tails and let all of this fry until sizzling hot. Heat a
small pot and pour in the brandy. Remove the crawfish from fire,
ignite the brandy and pour into the crawfish mixture. Toss until
flames die down. Set aside.
In another pot, melt 8 tablespoons butter. Add the flour and let
this cook on a low fire until flour is cooked, about 2 minutes,
stirring often. Add the cream, milk, ketchup and tomato paste,
stirring constantly until sauce comes to a boil and starts to thicken.
Add the wine, lemon juice, Worcestershire sauce, salt, pepper and
Combine both pans and simmer for a few minutes. If sauce is too
thick, thin it out with a little more milk.
Cook manicotti according to package directions.
Note: Do not use crawfish cooked with crab boil.
STUFFING: Melt the stick of butter. Fry onions, green onions, celery,
green pepper, garlic and parsley until wilted. Add crawfish meat,
lemon juice, bay leaves and thyme. Let all of this cook for about 10
or 15 minutes or until vegetables are cooked. Add bread crumbs,
salt, pepper and Tabasco.
Cook for about 10 minutes, stirring often. If stuffing is too moist,
add a little more bread crumbs. Add the egg and mix well.
Stuff the manicotti carefully and lay them in a lightly greased
baking dish in a single layer.
Pour most of the sauce over the manicotti and bake covered in a 350 F
preheated oven for about 35 to 40 minutes or until manicotti are fully
cooked. Spoon reserved sauce over manicotti when served.
Serves 5 to 7.
Note: Do not use crawfish cooked with crab boil.

Crawfish Or Shrimp Cocktail

1/2 cup heinz chili sauce
1/2 cup catsup
1/2 cup horseradish
1 tablespoon lea & perrins worcestershire
1/2 teaspoon salt
1 tablespoon lemon or lime juice
1/2 cup parsley, chopped fine
1 louisiana hot sauce
1 boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce.

Crawfish Mashed Potatoes

1 no ingredients
2 lb white potatoes, -- peeled,
: diced
4 TB butter
1 lb crawfish tails, -- cooked
1 ts minced garlic
1 TB chopped chives
: Salt and white pepper
1/2 c to 1 cup heavy cream
Place the potatoes in a pot and cover with water. Season the water
with salt. Bring the potatoes up to a boil and reduce to a simmer.
Simmer the potatoes until fork tender, about 8-10 minutes. Remove
from the heat and drain. Place the drained potatoes back in the pot
and return to the heat. Cook the potatoes for 2 minutes, stirring
constantly, to dehydrate the potatoes. In a saute pan, melt the
butter. Saute the potatoes in the melted butter for 2 minutes. Stir
in the garlic and chives. Season the crawfish with Essence. Using a
hand-held masher, mash the potatoes with the remaining butter. Fold
in the crawfish and continue mashing. Add in enough cream to the
desired texture. Season the mashed potatoes with salt and white
pepper. Spoon the two sauces on the bottom of the plate. Using a
knife, swirl the 2 sauces together. Mound the potatoes in the center
of the sauce. Lay the fish directly on top of the potatoes. Garnish
with the fried herb salad, parsley, and peppers.
Yield: 4 serving

Crawfish Jambalaya

1 lb crawfish tails
1 1/4 cup long grain rice (raw)
1 tablespoon flour
2 tablespoon salad oil
1 cup onion, chopped fine
1/2 cup chopped parsley (2ts.flakes)
1/2 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup crawfish fat
1 1/2 cup water
2 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper, or to taste
Brown flour in oil to a golden brown. Add onions. Stir constantly
until onions are almost cooked. Add 1 1/2 cups cold water and simmer
for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns
pink. Add abt. 2 cups of water and bring to a boil. When water is
rapidly boiling, add remainder of ingredients. Stir to blend and cook
on low heat covered for abt. 1/2 hr. or until rice is tender. Five
minutes before serving, use a 2 prong fork and fluff up jambalaya so
that rice will have a tendency to fall apart.

Crawfish Cornbread

1 1/2 cup cornmeal
1/2 cup cooking oil
1/2 teaspoon baking soda
1 teaspoon salt
1 can cream style corn
2 eggs
1/2 lb cheese, grated
1 cup onion, chopped
1 lb crawfish tails
2 jalapeno peppers, choppe
Mix all ingredients except crawfish. Blend until moist. Add crawfish
and stir well. Pour into greased 9x13 baking dish and bake at 375
degrees for 30 minutes or until golden brown.

Crawfish Chili

2 lb lean ground beef
2 lb crawfish tails
1 teaspoon garlic, chopped fine
2 teaspoon salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoon chili powder
1 can (8 oz) tomato sauce
1 cup dry white wine
1 water
1 teaspoon lemon or lime juice
1 cup chopped onions
1 bacon drippings
Brown meat in bacon drippings. Combine all other
ingredients with meat and bring to a boil. Simmer for
a few hours.

Crawfish Bread

1/4 cup melted butter or margarine
2 cup sifted all-purpose flour
3 large eggs
1 teaspoon salt
1 1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon thyme
1/2 teaspoon chopped garlic
1/4 cup chopped green onions
1/4 cup chopped parsley
10 oz cooked crawfish tails; chop just a little
Preheat oven to 375~. Oil and flour a 9x13x2" pan. In bowl mix
margarine, flour and eggs. Remove lumps. Add remaining ingredients
and combine. Place batter in prepared pan and bake for 30 to 40
minutes until done.

Crawfish Aubergine

6 eggplant slices -- cut 3/8
1 thick,
1 peeled
1 milk and egg batter
1 all-purpose flour
1 italian bread crumbs
1 lb louisiana crawfish tails
2 tablespoon butter of margarine
1 teaspoon seasoned salt
1 teaspoon garlic -- chopped
1 tablespoon green onions -- finely
1 sliced
1 tablespoon red bell peppers -- diced
1 tablespoon basil -- fresh and chopped
1 tablespoon parsley -- finely chopped
1 teaspoon thyme
1 teaspoon tabasco sauce
2 cup heavy cream
1/4 cup parmesan cheese -- freshly
1 grated
Season eggplant slices, milk and egg batter, flour and Italian bread
crumbs with seasoned salt to taste. Dip eggplant slices in flour,
then egg batter and finally in the seasoned bread crumbs. Prepare
topping, then deep-fry or Saute until golden brown on both sides.
Prepare topping by Sauteing onions, peppers, parsley, basil, thyme,
garlic and seasoned salt in butter over medium heat. Add heavy cream
and reduce until thickened. Add crawfish tails and heat thoroughly.
Add Parmesan cheese and Tabasco sauce. Cook to desired consistency
and serve over fried breaded eggplant slices. Top with grated
Parmesan cheese and garnish.

Crawfish & Spicy Cheese Tart

: homemade or prepared basic
: pie dough, chilled (10-inc
: pie shell)
3 TB butter
1/4 c diced red pepper
1/2 c diced onions
3 TB flour
1 lb crawfish tails
1 c hot pepper Monterey Jack
: cheese -- grated
2 TB green onions -- chopped
: Salt and cayenne -- to
: taste
Preheat oven to 350 degrees. On a floured surface roll out dough to a
10-inch circle. Transfer to a large lightly-greased cookie sheet. In a
saute pan melt butter. When it begins to foam add red peppers and
onions, and cook for 2 minutes. Add flour and cook, stirring, for 3
minutes. Add crawfish and cook for 2 minutes more. Remove from heat
and fold in cheese and green onions. Season to taste with salt and
cayenne. Mound crawfish mixture in center of pastry circle, leaving a
2- to 3-inch border of pastry. Fold excess pastry up over filling,
layering it over, but not completely covering filling. Work around
circle, continuing to fold over previous fold, until it forms a
rustic, free-form tart. Slide cookie sheet into oven and bake for 35

Crawfish & Egg Salad

3 eggs, hard boiled
1 lb chopped crawfish or shrimp
1 salt, if needed
1 teaspoon red cayenne pepper
1 tablespoon durkee's famous sauce
2 tablespoon mayonnaise
2 tablespoon dill pickles, finely chopped
1 teaspoon poupon mustard
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2
tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to
water. Bring to boil and remove from heat immediately. Drain and
cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add
pickles. Mix mustard, Durkee's, and mayonnaise and add to egg
mixture. If needed, add more pepper and salt.

Crawfish & Corn Soup

1 lb crawfish tails - peeled
2 cup corn - cut from the cob, reserving; about 4 cobs
1 can corn - cream-style
1 cup onions - finely chopped
2 ribs celery - finely chopped
1 med. bell pepper - finely chopped
1 bunch green onions - finely chopped (use; about 2 or 3
1 of the fresh green part)
4 tablespoon parsley - minced
3 clove garlic - minced (3 or 4 clove; s, depending on si
6 tablespoon butter
6 tablespoon flour
1 tablespoon worcestershire sauce
1 lb tomatoes - canned, drained (reserve; liquid)
1 bay leaf - or 2
1 teaspoon thyme
1 salt, pepper and tabasco to taste
1 stock:
1 shells and claws for peeled crawish; , not the heads
4 tablespoon butter
1/4 cup brandy - or cognac
1 cup white wine
1 water
1 carrot - cut into large pieces
1 rib celery - cut into large pieces
3 green onions - cut into large piece; s
3 sprig parsley - whole
2 clove garlic
1 bay leaf
1 pinch thyme
Number of Servings: 8
Make stock first. Ten pounds of boiled crawfish make one pound of
meat. Peel crawfish, reserving shells and claws. Rinse shells and let
drain. Melt butter in a large pot; add shells and fry until sizzling
and hot, turning them often. When shells are hot enough, heat a
small pot, pour in brandy and ignite. Remove shells from fire, pour
in brandy, tossing and turning until the flame dies down.
Add wine and water to cover shells. Add onion, celery, green onions,
parsley, garlic, thyme and bay leaf. Let it all simmer for an hour.
Strain carefully and reserve.
In another pot, melt butter, add flour and let cook on low fire until
medium brown. Add chopped vegetables and let cook on a low fire until
wilted, stirring often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.
Add stock -- just enough to make a soupy consistency ~- then add
Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four
of the cobs (for added flavor). Let simmer an hour. Taste for salt,
pepper and Tabasco. If using boiled crawfish, it is usually peppery
Remove the cobs and serve.
If the soup is too thick, add more stock or water. If it's too thin,
cook a little more flour and add to thicken it.
Serves 8.
NOTE: If you prefer to buy crawfish tails already picked, buy a
couple of pounds of boiled crawfish and pick them so as to have the
shells to make your stock. Shrimp may be substituted.

Crappie Timbales

1 cup fish, raw, put thru sieve
1 cayenne, dash
1 tablespoon almonds, chopped, blanched
1 cup heavy cream
1/2 teaspoon salt
2 egg whites, stiffly beaten
This is a good way to use small quantities of fresh or left-over
fish. Mix together the fish, almonds, seasoning and cream, then fold
in the egg whites and fill well-greased timbale molds. Bake in a
quick oven (375 degrees ?) for about 12 minutes. Unmold and serve
with Hollandaise sauce. Generalized recipe made specific for Crappies

Crab-Topped Shrimp

12 each large shrimp *
2 tablespoon sliced green onion
1 tablespoon butter or margarine
1 teaspoon lemon juice
1 dash bottled hotpepper sauce
5 1/2 oz canned crab meat **
2 tablespoon fine dry bread crumbs
1 lemon wedges
* Shrimp may either be fresh or frozen.
** Crab meat should be drained, flaked, and cartilage removed.

Crab-Stuffed Tomatoes

15 cherry tomatoes
1/4 lb crab meat, backfin
2 teaspoon yoghurt, plain lowfat
1 teaspoon parsley, chopped
1 teaspoon onion, finely diced
1/2 teaspoon worcestershire sauce
1/8 teaspoon seafood seasoning
1/8 teaspoon pepper, white
1 salt, pinch
1 parsley garnish
1 paprika garnish
Core tomatoes. Combine remaining ingredients and mix. Spoon into
tomatoes filling about 1/2 inch over tops. Sprinkle harnish. Serve
cold or hot (baked in preheated 375 degree oven for 10 minutes)
Filling can stuff anything.

Crab-Stuffed Crepes

3 egg; beaten
1 1/2 cup milk
2 tablespoon butter or margarine,melted
1 cup flour
1/2 teaspoon salt
1 cup swiss cheese; grated
1/2 cup butter or margarine
1/2 cup scallion; minced
2 lb crabmeat, lump
1 salt; to taste
1 white pepper; to taste
1 pinch garlic powder (opt)
1/2 cup dry vermouth
2/3 cup dry vermouth
1/4 cup cornstarch
1/4 cup milk
4 cup heavy cream
1 salt; to taste
1 white pepper; to taste
1 1/2 cup swiss cheese; grated
Crepes: Place eggs, milk and butter in blender; add flour and blend
about 1 minute, until smooth. Refrigerate batter at least 2 hours and
as long as 12 hours before making crepes. To cook crepes, pour 3
tablespoons batter into greased, heated crepe pan or small skillet;
cook until done on one side (it is not necessary to cook crepes on
both sides). To assemble crepes, blend half the Crab Filling with the
Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab
mixture on each crepe and roll; place seam side down in two buttered
large rectangular glass baking dishes. Spoon remaining crab mixture
over crepes; sprinkle with grated cheese and dot with butter. Bake
uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly.
This dish may be frozen or refrigerated before serving; if chilled,
remove from refrigerator 30 minutes before baking.
Crab Filling: Melt butter in skillet; stir in green onions and
crabmeat. Mix lightly and cook a few minutes; add seasonings. Add
vermouth and boil rapidly until liquid is almost evaporated. Scrape
from skillet into bowl; reserve.
Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth
in same skillet that filling was cooked in; boil rapidly until
vermouth is reduced to 2 tablespoons. Remove from heat; stir in
cornstarch and milk mixture. Return skillet to low heat and add
cream slowly, along with salt and pepper; cook several minutes until
slightly thickened. Stir in cheese and cook until melted and
well-blended; correct seasoning.
NOTE: This recipe makes enough crepes to fill two baking dishes.

Crab-Stuffed Bread Cubes

1 each loaf french bread, large
1/2 cup butter, melted
1/2 lb crabmeat
2/3 cup american cheeze spread
1 each egg, large
1 teaspoon worcestershire sauce
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon mustard, dry
Cut bread into 1 inch slices; remove crust. Cut trimmed slices into 1
inch cubes. Hollow out each with sharp knife, leaving 1/8" shell.
Brush sides and top with melted butter. Place in cookie sheet, bake
at 400 degrees for 10 minutes or until light brown and crisp. Cool.
Blend cheeze and egg in bowl. Add remaining ingredients and gently
mix. Fill nuggets, garnish. Bake on cookie sheet in 400 degree oven
until bubbly, 5-10 minutes. Suggestions: Sub for bread shells any
canape form.

Crabs With Ginger & Green Onions

4 tablespoon peanut oil
2 lb live, unshelled, crab (cleaned)
2 tablespoon minced garlic
1 teaspoon minced fresh ginger root
4 tablespoon coarsely chopped scallions
2 tablespoon chinese rice wine =or=- dry sherry
2 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 pinch salt
1/4 cup chicken broth
HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot,
stir-fry the crab quickly until they turn red. Add the remaining
ingredients. Continue stirring until the crab are cooked (about 3

Crab-Melt Canapes

1/2 each 12-oz package salad-style im
1/4 lb jarlsberg or swiss cheese (s
1/4 teaspoon dry mustard
1/2 cup sliced pitted ripe olives
1 (about 1 cup)
1/4 cup mayonnaise or whipped salad
30 each melba toast rounds
1 rosemary or wattercress spri
Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese,
mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread
1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on
cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If
not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE
SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3
minutes or until cheese melts. Top each canape with a slice of ripe olive.
Arrange canapes and garnish on platter; serve immediately Makes 2 1/2

Crabmeat Supreme

1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 lb butter
2 lb lump crabmeat
1/2 cup chopped parsley
4 teaspoon salt, divided
1 teaspoon tabasco
2 lemons, juice of
1 can (2oz) pimento, drained and
1 chopped
1 can (16oz) mushrooms drained
1 cup sherry
1 cflour
1 teaspoon pepper
4 cup milk
1 cup cracker crumbs
Cook onion, pepper and celery in half of the butter; do not brown.
Remove from the heat and combine with crab, parsley, 2 teaspoons
salt, Tabasco, lemon juice, pimentos, mushrooms, and sherry.
Combine flour, remaining salt, and pepper in double boiler. Slowly
stir in milk and cook until mixture is smooth, stirring. Remove from
heat and stir in butter until melted. Combine with crab mixture.
Pour into casserole and sprinkle with crumbs. Bake in a preheated
325F. oven for 20 minutes.
May be assembled ahead of time and chilled. This recipe is easily

Crabmeat Ravigote

1 tablespoon green pepper - minced
1 tablespoon green onion - minced
1 tablespoon pimiento - minced
1 teaspoon lemon juice - fresh
1 teaspoon freshly ground black pepper
1 pinch cayenne
6 oz crabmeat - lump, cartilage removed
Calories per serving: 78.4 Number of Servings: 2 Fat grams
per serving: 1.21
Approx. Cook Time: Cholesterol per serving:
65.7 Marks:
Combine all the vegetables and seasonings, then gently fold in the
crabmeat, being careful not to break it up too much.
NOTE: This is a delightful summer salad or appetizer.
VARIATIONS: Artificial crabmeat can be used, as can small shrimp or
crawfish tails boiled without salt.

Crabmeat Quiche

1 each 8 or 9 unbaked pie shell
2 cup half & half
2 cup swiss cheese, grated
1 salt & pepper to taste
1 lb crabmeat
4 each eggs
1/2 teaspoon red pepper
2 each lge. onions, minced
Place crabmeat over bottom of pie shell, sprinkle onion and then
cheese on top. Beat eggs with salt and cream. Pour egg mixture over
all. Bake in preheated 425 F. for 5 min. Reduce heat to 350 F. and
cook until firm.
Foil can be placed over crust to prevent burning.
Slice and serve with sweet type of salad, such as pineapple.
Yield: 6 to 8 servings.

Crabmeat Dip

1 8 oz pkg cream cheese
1 stick butter
1 lb white crabmeat
1 sm. onion, finely chopped
1 dash tabasco sauce
1/8 teaspoon garlic powder
1 dash white pepper
In a double boiler, melt the cream cheese and butter. Add the
crabmeat and seasonings. Serve in a chafing dish to keep warm. Good
with dip-size corn chips, in pastry shells, or crackers.

Crabmeat Custard

4 slice crustless bread
6 oz pk frozen snow crab meat
1 cup grated sharp cheddar cheese
1 salt and pepper
4 eggs
3 cup milk
1/2 teaspoon salt
1 dash cayenne
1. Place bread slices in the bottom of a lightly greased, shallow,
2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl,
combine crab meat, 1/2 cup of the cheese and salt and pepper to
taste. Spread on top of bread slices. 3. In a large mixing bowl beat
together eggs, milk, 1/2 teaspoon salt and cayenne. 4. Pour egg-milk
mixture over crabmeat and top with remaining 1/2 cup cheese. 5. Heat,
covered, in Microwave Oven 15 to 18 minutes or until custard is set.

Crabmeat Au Gratin

1 each stick of butter
1 each bunch of green onions (chop)
1 can evaporated milk
1/2 lb swiss cheese (five slices)
4 tablespoon dry white wine
1 lb crab meat
Saute green onions in butter til soft. Add flour.
Blen together and begin adding cream radually until
sauce is smooth. Add cheese, wine and seasonings
(salt, pepper, and cayene pepper to taste). Fold in
crabmeat very gently.

Crabmeat Appetizer

12 oz cream cheese
2 teaspoon worcestershire sauce
1 tablespoon lemon juice
2 tablespoon mayonnaise
1/2 cup finely chopped onion
1 garlic salt to taste
12 oz chili relish
small can crabmeat
Mix all ingredients (except chili relish and crabmeat). Spread
mixture on pie plate, cover and chill overnight. Before serving,
cover cheese mixture with chili relish, then drained crabmeat. Serve
on Melba rounds.

Crabby Mushrooms

1 cup crab meat
1 tablespoon bread crumbs
1 tablespoon onions, minced
1 tablespoon parmesan cheese, grated
1 teaspoon salt
2 tablespoon parsley, minced
12 each mushroom stems, chopped fine
12 each mushroom caps
1 each egg, beaten
1 louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s,
cheese, salt, parsley, and chopped mushroom stems.
Add beaten egg and hot sauce, to taste. Stuff
mixture into mushroom caps. Bake at 300 degrees until
tender, 15 to 30 minutes. Serve it hot.

Crab-Apple Jelly

3 lb crab-apples
1 sugar
Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in
halves. Remove seeds. Cover with water. Cook until soft. Drain
through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly
until jelly sheets from spoon.

Crab-Apple Hot Pepper Jelly

2 lb crab apples (1 kg)
1 1/2 cup water
1 red wine vinegar
3 3/4 cup granulated sugar
1 cup sweet green peppers
1/3 cup hot peppers
Crab apple pectin gives a good set to this hot pepper jelly. Mix and
match hot peppers for colour and degree of heat. Banana peppers range
from piquant to medium-hot. Cherry peppers and long, skinny green
chili peppers are fiery. (Original recipe indicated 1 cup of hot
peppers - recommend 1/3 cup if using fiery variety).
When chopping hot peppers, wear gloves and don't touch your face or
In Dutch oven, combine apples with water. Cover and bring slowly to
simmer; cook until apples are very soft. Pour into colander lined
with square of dampened muslin and placed over deep bowl. Weight down
with saucer and heavy can. Let stand until dripping stops. Discard
Pour collected juice into liquid measure; add enough vinegar to make 3
cups. Combine in saucepan with sugar. Bring to boil, stirring. Add
peppers; boil briskly for 8-10 minutes or until set (*). Stir for 7
minutes to prevent floating peppers.
Pour jelly into hot, sterilized 8-oz sterilized preserving jars. Seal
with two-piece canning lids. Let cool and refrigerate. For long-term
unrefrigerated storage, process in boiling-water bath for 5 minutes
immediately after sealing jars.
Makes six 8-oz jars.
(*) to test for set: remove pan from heat, dip cold metal spoon into
liquid and hold well above steam. Turn spoon sideways and let liquid
run off; when it forms two drops that run together and drip from edge
of spoon, jelling point is reached.

Crab-Apple Butter

2 lb crab-apples
3 cup sugar
Wash and core crab-apples. Cover with water. Cover and simmer until
fruit is soft. Rub through a sieve. Add sugar. Boil slowly, stirring
frequently, until thick

Crab-And-Pink Grapefruit Salad

2 heads butter lettuce; -=or=- boston lettuce,
3 pink grapefruit peeled and section; ed
1 lb cooked crab meat picked over to r; emove bits of c
2 teaspoon grated grapefruit peel
1 shallot; minced
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 cup olive oil
SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of
lettuce on 6 individual serving dishes. Evenly distribute grapefruit
sections and crab meat over lettuce, arranging it attractively.
Drizzle about 1 tablespoon Grapefruit Dressing over each serving.
GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot,
white wine vinegar, balsamic vinegar and salt. Whisk in olive oil
slowly. Taste for acid and salt and add more if too bland. Stir to
blend before using.

Crab~ Chili~ Cheese

8 oz cream cheese
1 can crabmeat
1/2 cup chili sauce
1 teaspoon horseradish
1 teaspoon worcestershire sauce
1/4 teaspoon tobasco sauce
1 teaspoon chopped chives
1/4 teaspoon parsley
1 teaspoon salt
Slice cream cheese in half and cover with crabmeat. Just
before serving top with chili sauce mixture. Serve with

Crab Victoria

3 tablespoon butter
3 tablespoon flour
1 cup chicken broth
1/2 cup cream
8 oz diced cheddar cheese
4 oz sliced mushrooms
3 tablespoon sherry
1/4 teaspoon paprika
2 cup crabmeat
1 salt and pepper to taste
Melt the butter in a small frying pan, stir the flour in gradually
with stirring. Add chicken stock and cream. Cook, stirring
constantly until thick. Remove, set over hot water. Add cheese and
stir until the cheese is melted. Add the mushrooms, sherry and
crabmeat; stir until heated through. Serve over noodles or toast.
This recipe can be prepared in a chafing dish.

Crab Vegetable Dip

1/2 cup chili sauce
1/2 cup mayonnaise
1 cup garlic
1/2 teaspoon dry mustard
1 teaspoon worcestershire sauce
1/2 teaspoon tobasco sauce
1/2 teaspoon salt
1 boiled egg, hard, chopped
1 cup crab meat, drained
Mix all ingredients together and let sit overnight.

Crab Tomato Bisque

2 cup fat-free half-and-half or
1 skim milk
2 cans condensed tomato bisque
1 soup
1/2 cup dry white wine
8 oz package frozen crabmeat,
1 thawed and well drained
Heat half-and half and soup just to boiling in 3-quart saucepan over
medium heat. Stir in wine and crab-meat. Heat until hot (do not boil)
2 grams fat per serving

Crab Tarts

3 large eggs, beaten
1 1/2 cup skim milk
3/4 cup swiss cheese, grated
2 tablespoon cream cheese, softened
1 tablespoon onion, minced
1/4 cup parsley, chopped
1/2 cup carrots, shredded
1 lb regular crabmeat
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
1 pinch salt
pastry for 2 crust pie
Roll out dough thinly and cut into 2" diameter circles with a cookie
cutter. Lightly press dough circles into oiled tart shells. Prick
dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from
oven. Set aside. Mix together remaining ingredients and spoon into
tart shells, filling 1/2 inch over top of shells. Bake for 25 minutes
at 375 degrees or until a toothpick inserted comes out clean.

Crab Stuffing

1 lb crabmeat, fresh or frozen
1/3 cup chopped celery
1/3 cup melted fat
2 cup bread crumbs
3 eggs, beaten
1/2 cup chopped onion
1/3 cup chopped green pepper
2 cloves garlic, fine chop
1 tablespoon chopped parsley
2 teaspoon salt
Drain crabmeat. Cook onion, celery, green pepper and garlic in fat
until tender. Combine bread cubes, eggs, parsley, salt, pepper,
cooked vegs. and crabmeat. Mix well. Fill crab shells with mixture,
bake at 350 F. for about 30 minutes.

Crab Stuffed Prawns With Tomato Butter

1 tablespoon olive oil
1/4 cup onions; finely minced
1/4 cup celery; finely minced
1/4 cup green bell peppers; finely minced
2 tablespoon red bell peppers; finely minced
1 tablespoon shallots; finely minced
4 teaspoon garlic; finely minced, in all
4 teaspoon essence in all
1 teaspoon salt
1 teaspoon pepper
1 lb lump crabmeat; picked over for shells an
1 egg; slightly beaten
1/4 cup parmigiano-reggiano cheese; grated
1 tablespoon creole mustard
1/4 cup bread crumbs
16 prawns; peeled except for tails a
3/4 cup plum tomatoes; seeded and chopped
1/2 cup shrimp stock
1 pinch cayenne pepper
1/2 teaspoon fresh black pepper
1 stick unsalted butter; cut into 1-inch cubes
2 tablespoon parmesan cheese; grated
2 tablespoon brunoise red peppers
Preheat oven to 400 degrees F. In a saute pan, heat the olive oil.
When the pan is smoking hot, saute the onions, celery, peppers,
shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2
teaspoon salt and the pepper. SAute for 2-3 minutes. Add the
crabmeat and toss gently. SAute for 1 minutes. Remove from the heat
and cool. Turn the crabmeat and toss gently. SAute for 1 minutes.
Remove from the heat and cool. Turn the rabmeat mixture into a bowl
and stir in the egg, cheese, mustard, and bread crumbs. Form the
stuffing into 16 balls, Season each prawn with the remaining Essence,
Press each ball of stuffing into the cavity of each prawn. Place the
prawns on a parchment-lined baking sheet. Bake for about 10 minutes.
For the tomato butter: In a small non-reactive sauce pot, mash the
tomatoes using a whisk over high heat for 1 minute. Add the grlic,
shrimp stock, salt, cayenne, and black pepper and bring to a boil.
Whisk the mixture constantly for 1 minute. Whisk in butter a few
cubes at a time until all the butter is incorporated.

Crab Stuffed Mushrooms

20 each large mushrooms
1 italian dressing
8 oz crabmeat, well picked
3/4 cup fresh breadcrumbs
2 each eggs, beaten
1/4 cup mayonnaise
1/4 cup onion, minced
1 teaspoon lemon juice
Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a
half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill
mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.
Yields 20 appetizers or 4 main course servings.

Crab Stuffed Jalapenos

1 lb flaked crabmeat
1 can jalapeno peppers(1 lb, 11oz)
2 tablespoon green pepper; finely chopped
2 tablespoon onions; finely chopped
1/4 cup cracker meal
1 egg; beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 clove garlic; minced
1/4 cup milk
2 cup cracker meal
1 cup milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Cut peppers in half lengthwise. Discard pulp and seeds and rinse
carefully.In a large mixing bowl, combine remaining ingredients except
breading mixture. Stuff pepper halves with crab mixture and press
stuffing around pepper. Set peppers aside. To prepare Breading Mixture,
place cracker meal in a flat pan, mix together milk, eggs and salt and
pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure.
Deep fry at 365 degrees until golden brown. Drain on absorbent

Crab Stuffed Idaho Potatoes

4 large idaho potatoes
1/2 cup non-fat plain yogurt
1/3 cup hot picanlc sauce
1 lb cooked fresh lump crab meal
1/2 cup diced jicama
24 snow pea pods, blanched
1/4 cup sliced green onions
Rinse potatoes and pat dry: prick several times with a fork. Bake at
425! for 55 lo 65 minutes or until soft
Combine non-fat plain yogurt and picante sauce in a large saucepan.
Cook over medium low heat: 10 minutes.(s, stirring constantly, or
until thoroughly heated. Do not boil. Add crab and jicama. Cook until
thoroughly heated. stirring constantly.
Divide crab mixture evenly among blossomed potatos. Stand 3 snow peas
upright in one corner of each potato: place 3 snow peas in a fan on
plate under potatoes Sprinkle with onions and serve immediately.
Yeald 4 servings Per serving 330 calories, 30 grams protein, 49 grams
carbohydrate, 2 grams fat (6%), 61milligrams cholesterol , 410
milligrams sodium

Crab Spring Rolls - Cooking Light

2 tablespoon sugar
1 cup pink grapefruit juice
2 tablespoon fresh lime juice
1/8 teaspoon freshly ground pepper
1 vegetable cooking spray
2 cup thinly sliced bok choy
2/3 cup finely chopped green onions
2 tablespoon fresh lime juice
2 teaspoon minced fresh cilantro
1/2 teaspoon minced pickled ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 oz lump crabmeat; shell pieces removed
8 egg roll wrappers
1 egg white
2 tablespoon olive oil
2 cup gourmet salad greens
12 pink grapefruit sections
2 tablespoon slivered almonds; toasted
Place sugar in a small saucepan over medium-high heat; caramelize by
stirring often until sugar melts and is golden (about 2 minutes).
Remove from heat; carefully stir in grapefruit juice and 2
tablespoons lime juice (caramelized sugar will harden and stick to
spoon). Place pan over medium-high heat until caramelized sugar
melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2
cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a
nonstick skillet with cooking spray; place over medium heat until
hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok
choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime
juice through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers
to kee from drying out), spoon 1/4 cup crabmeat mixture into center
of wrapper. Fold lower right corner over mixture; fold lower left and
top right corners over mixture. Moisten top left corner with egg
white; roll up jelly-roll fashion. Repeat procedure with remaining
wrappers, crabmeat mixture, and egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5
minutes o until golden, turning frequently. Arrange 1/2 cup salad
greens and 3 grapefruit sections on each of 4 plates; top each with 2
egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each
serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.

Crab Souffle With Green Peppers

3 tablespoon butter
4 tablespoon flour
1 1/4 cup milk or chicken stock
1 salt & pepper to taste
1 cup cleaned crabmeat
1 tablespoon sherry
6 each egg yolks
8 each egg whites
1/8 teaspoon cream of tartar
1 pinch of salt
1/2 green pepper, chopped
1/4 cup parmesan cheese
Simmer green pepper 10 min., drain and immediately add cold water
to pan. This keeps pepper green and fresh. Melt butter, add flour,
add milk or chicken stock gradually.
Remove pan from heat and add egg yolks, 1 at a time. Add drained
peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.
Beat egg whites with pinch of sald and cream of tartar until stiff.
Fold sauce into egg whites and fill prepared 6-cup souffle dish.
Dust surface of unbaked souffle with Parmesan cheese. Place in
preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for
25 min. Serve with Mornay Sauce. A tossed salad and hot French bread
will complete the meal.

Crab Salsa

1/2 lb crabmeat
1/2 cup lime juice
1 teaspoon tangerine peel, grated
2/3 cup tangerine
1/2 cup tomatoes, seeded and chopped
2 tablespoon purple onions, chopped
1 tablespoon cilantro, chopped
1 tablespoon jalapeno, chopped
1/8 teaspoon salt
Combine ingredients in a bowl, toss gently. Cover and Chill

Crab Salad W/2 Dressings

1 pkg frozen thawed crab
1 head lettuce, shredded
1 green pepper, sliced
1 cucumber, sliced
1 lemon wedges
1 parsley, chpd, opt
3/4 cup chili sauce
2 tablespoon lemon juice
2 tablespoon sour cream
1 tablespoon onion, grated
2 teaspoon horseradish, to 3t
1/2 cup mayonnaise
1/4 cup whipping cream
1/4 cup chili sauce
1/4 cup green pepper
1/4 cup green onion
1/4 teaspoon salt
Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of
dressing over. Top with green pepper, cucumber, lemon and parsley.
SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors.
CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix in
chili sauce, green pepper, green onion, and salt. Extra dressing may
be refrigerated for several days.

Crab Salad Sandwiches

1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoon minced onion
6 oz crabmeat (check for small
1 peices of shell)
2 large kaiser rolls, split
1 horizontally
1 cup thinly sliced romaine
1 lettuce
Mix the mayonnaise and seafood seasoning together in medium bowl. Mix
in celery and onion. Add crabmeat and stir gently to combine. Don't
mash. Season to taste with pepper. Place bottoms of rolls on plates.
Place half of crab salad, and then the lettuce on each of the rolls.
Place the bun tops on the salad, and press gently. .

Crab Salad

8 oz frozen crab meat
1 defrosted
5 oz fozen cut asparagus,
1 defrosted
1/4 cup sliced green onion
1/2 cup sliced water chestnuts
1 lettuce leaves
1 parsley
Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.
Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing
Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce
Leaves. Garnish With Parsley.
(Makes 2 1/2 Cups, Each Serving 1/2 C.)

Crab Rice

1 stephen ceideburg
2 green onions, chopped
1 piece fresh ginger, 2-3 cm, grated
4 tablespoon dry sherry
3 tablespoon light soy sauce
3 blue crabs
400 gm glutinous rice
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to
cook than the previous recipes but little more of the cook's time. By
the time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly
all over but do not chop up. Pour the sherry-soy sauce mixture over
the crabs and leave to marinate for an hour. Wash 400 grams glutinous
rice in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to
the boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size
to fit into your steamer, pack in the chopped crab pieces, reserving
the marinade. Pour the rice over the top and pack it down. Press the
intact crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1
teaspoon sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried
in rice, then fish around, for the rest of the crab pieces in rice.

Crab Rangoon #1

1 pkg frozen won-ton skins
8 oz cream cheese, softened
1 can or small package frozen crabmeat, o; r fresh!
1 sour cream
1 white garlic powder to taste
Add a dollop of sour cream to cheese and cream until mayonnaise
consistency. Stir in drained crabmeat, add garlic powder. Place a
round teaspoonful on won-ton skin and wrap like an egg roll. Seal
edge with beaten egg white. Deep fry until golden, and serve hot!

Crab Rangoon #3
1/2 lb fresh crab,
1 drained and chopped
8 oz cream cheese,
1 room temperature
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
3 doz wonton wrappers
3 cup cooking oil
Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix
until well combined. Place 1/4 teaspoon of filling in center of
wonton wrapper. Moisten top two ends of triangle and seal together
with a fork. Heat oil to 350 degrees; deep-fry Rangoon until golden
brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked
Crab Rangoon may be frozen and deep-fried directly from the freezer.
Walt MM

Crab Pilau

2 tablespoon butter
2 tablespoon vegetable oil
1 cup onion; finely chopped
1 teaspoon garlic; finely chopped
1/2 teaspoon hot chili peppers; finely chopped
2 tablespoon curry powder
2 cup white rice, long- or medium-grain; uncooked
4 cup coconut milk
1 teaspoon salt
1 black pepper; freshly ground
1 lb crab meat, fresh, frozen, or cann; e, d
2 tablespoon chives; finely chopped
2 tablespoon lime juice; strained
In a heavy 3- to 4-quart casserole, melt the butter in the oil over
moderate heat. When the foam subsides, add the onions, garlic, and the
chilies, and stirring frequently, cook for about 5 minutes, until
they are soft but not brown. Watch carefully for any sign of burning
and regulate the heat accordingly. Add the curry powder and stir for
2 to 3 minutes, then pour in the rice and continue stirring for a few
minutes more, until the grains become somewhat milky and opaque.
Stir in the coconut milk, slat, and a few grindings of peper and
bring to a boil over hgih heat. Reduce the heat to the lowest
possible point, cover tightly, and simmer undisturbed for 15 minutes.
Add the crab meat, chives, and lime juice, stir gently and simmer,
covered, for 5 minutes longer or until most of the liquid has been
absorbed by the rice and the crab is heated through.
Taste for seasoning, fluff with a fork and serve the crab pilau at
once, mounded on a heated platter.

Crab Pecan Delight

1/2 cup celery; chopped
2 tablespoon green onion; chopped
1 1/2 cup pecans; finely chopped
1 . (divided use)
1/4 cup + 1 tbsp butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash garlic powder
1 lb crab meat
1 can cream of celery soup (10oz)
3/4 cup evaporated milk
1/4 cup dry bread crumbs
Preheat oven to 350 F. Saute celery, green onion and 1 cup pecans in
1/4 cup butter until vegetables are crisy-tender. Add salt, pepper
and garlic. Stir in crab meat and simmer for 10 minutes. Add soup;
gradually stir in milk. Pour into baking dish, sprinkle with bread
crwnbs and remaining pecans: pat with remaining butter. Bake for 20
to 25 minutes, or until brown.
Makes 4 to 6 servings.
Per serving: Calories 526; Fat 42 g; Cholesterol 141 mg; Sodium 871
mg; Percent calories from fat 70%

Crab On Crackers

7 oz crabmeat
2 tablespoon cornstarch
1/4 teaspoon marjoram
1 dash garlic salt
1/4 cup celery, finely chopped
3 tablespoon onion, finely chopped
1/4 cup reduced-calorie mayonnaise
36 round crackers
Drain the liquid from the crabmeat into a small microwave bowl or
measuring cup. Stir in the cornstarch until dissolved. Stir in the
marjoram and garlic salt.
With the microwave on HIGH, cook for 30 seconds. Stir and return to
the microwave for 30 more seconds if the mixture is not clear and
thickened. Allow to cool.
Flake the crabmeat. Combine the flaked crabmeat, celery, onion and
mayonnaise in a bowl. Stir in the crab liquid.
Divide the crabmeat mixture evenly between the 36 crackers. Place 12
crackers in a circle around the edge of a paper plate (do the same
for two more plates).
With the microwave on HIGH, cook for 30 seconds, then rotate the plate
one-half turn and continue cooking for 15 seconds more. One Serving:
Calories: 59 Carbohydrates: 6

Crab Newberg

2 tablespoon butter
2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 dash cayenne pepper
1 cup half and half
1/2 cup milk
1/4 cup sherry
2 each egg yolks, beaten
1 lb crabmeat, picked
Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until
melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in
half and half, milk and sherry. Microwave on medium-high (70%) until
thickened, 4 to 7 minutes, stirring with wire whisk two or three time
during cooking. Stir small amount of hot mixture into egg yolks; return to
mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes,
stirring once or twice. Stir in crab meat. Serve over toast points or
patty shells, if desired.

Crab Muffins

1/2 lb crabmeat (7 oz. can)
1 stick margarine
1 jar old english cheese
1/2 teaspoon garlic salt
2 tablespoon mayonnaise
1/2 teaspoon season salt
6 english muffins
Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix
together all except muffins. Spread on muffins. Cut muffins into
quarters. Freeze on cookie sheet. Put in bag and store in freezer
until needed. Broil and serve.

Crab Melt Sandwich

2 slices rye bread/sandwich
2 slices swiss cheese per sandwich
8 oz crab meat, flaked
6 tablespoon chopped green onion
1/4 cup mayonnaise
1/8 teaspoon hot pepper sauce
Butter one side of each piece of bread. This will be the outside of
the sandwich. On the unbuttered side place a slice of cheese on each
slice of bread.
Combine remaining ingredients. Top one slice with crabmeat filling.
Close to make a sandwich. On a non-stick pan grill the sandwich
butter side to pan. Brown slightly on each side and cook until cheese
is melted. Serve hot.

Crab Meat Salad

1 lb crab meat, fresh or canned
4 hard cooked eggs
12 cup almonds
2 cup heavy cream
1 cup mayonaise
1 dash salt
1 dash paprika
1 lettuce
1 green pepper or pimiento
Pick over the crab meat and discard membranes. Chop egg whites.
Blanch the almonds and cut into thin, lengthwise strips. Mix these
ingredients. Whip the cream very stiff, fold into the mayonaise, add
salt and paprika. Add to crab mixture. Serve on crisp lettice;
garnish with strips of green pepper or pimiento and top with riced
egg yolk.

Crab Meat Bacon Rolls

1/4 cup tomato juice
1 egg well beaten
1 cup crab meat drained and
1 flaked
1/2 cup dry fine bread crumbs
1 tablespoon chopped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon worcestershire sauce
1 dash pepper
9 slices bacon cut in half
Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and
seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long.
Wrapeach roll with 1/2 slice bacon; fasten with toothpick. Broil 5 inches
from heat about 10 minutes, turning often to brown evenly.

Crab Meat & Mushrooms In Wine Sauce

1 lb fresh crab meat
1/4 lb fresh mushrooms, sliced, or
1 1 large can of mushrooms
1 (stems and pieces)
2 tablespoon butter (to saute fresh
1 mushrooms)
2 tablespoon butter
2 tablespoon flour
1/2 cup milk
1/2 cup white wine
1/2 teaspoon dry mustard
1/4 teaspoon dry tarragon
1 salt to taste
1 pepper to taste
1 hot sauce to taste
3/4 cup bread crumbs
Pull crab meat apart and remove stiff membrances. Saute mushrooms in
butter. (If mushrooms not fresh, add later.) Make a cream sauce
blending melted butter, flour and milk, wine, mustard, tarragon,
salt, pepper and hot sauce. Cook 2 or 3 minutes, then add crab meat
and mushrooms. Place in casserole; sprinkle top with bread crumbs and
dot with butter. Bake at 350 degrees F for 30 minutes uncovered.
Cover before serving. This can also be made with shrimp, or crab meat
and shrimp.

Crab Lorenzo

4 large mushrooms, minced
1 shallot, minced
1 centiliter garlic, minced
1/2 stick butter
1/2 cup flour
3 cup half and half
2 tablespoon chives, chpd
1 large bay leaf
1 tablespoon worcestershire sauce
1/4 cup white wine
1 salt and pepper
3/4 lb crabmeat
6 slice french bread, toasted, to 8
1 1/2 cup hollandaise sauce
1 parsley, chpd, garnish
1 lemon slices, garnish
Arthur's, Dallas, TX Saute mushrooms, shallots, and garlic in butter until
transparent. Remove from heat and mix in flour. Over low heat, slowly stir
in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf,
Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil.
Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange
toast slices on heatproof platter. Spoon hot crabmeat mixture over toast.
Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins.
Garnish with parsley and lemon.

Crab In Ginger Sauce

2 ready-to-cook whole hard-shell crab; s
8 green onions
1 small red pepper
1 piece (about 4x1-inch or 1ox2.5 cm); fresh ginger ro
3/4 cup (180 ml) water
2 1/2 tablespoon (37 ml) dry sherry
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) instant chicken bouillon gra; nules
2 teaspoon (10 ml) soy sauce
2 teaspoon (10 ml) cornstarch
2 tablespoon (30 ml) vegetable oil
1/2 teaspoon (2 ml) sesame oil
1 rinse crabs with water. gently pull; away round har
top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings.

Crab Imperial

1 lb crab meat; pref. backfin
2 tablespoon butter or margarine
2 tablespoon flour
3/4 cup milk
1 egg; beaten
1 egg; hard-cooked, sieved
6 drop worcestershire sauce
1 tablespoon mayonnaise
1/2 teaspoon mustard, dry
1/2 teaspoon parsley flakes
1/4 teaspoon seafood seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs
1/2 cup margarine; melted
1 pimiento; for garnish
Remove cartilage from crab meat; put crab meat in a large mixing
bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring
to make a paste. Add milk; cook slowly, stirring constantly, until
sauce is thickened. Set aside 6 tablespoons white sauce. Add
remaining sauce to crab meat in bowl, along with raw egg, hard-cooked
egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes,
seafood seasoning, salt and pepper; mix gently but thoroughly. Put
crab meat mixture into 6 baking shells or ramekins; top each shell
with bread crumbs, melted margarine and reserved white sauce. Add
pimiento strips for garnish. Bake in preheated 350 F. oven 20
minutes, or until browned on top.

Crab Gratin

6 oz linguine,dry
1/4 lb mushrooms,sliced
1 tablespoon lemon juice
1/4 cup water
3 tablespoon flour
2 cup clam juice
2 tablespoon additional lemon juice
1/2 cup white wine
1/4 teaspoon ground coriander
1/4 teaspoon dried tarragon,crumbled
1/4 teaspoon ground black pepper
1/2 teaspoon soy sauce
2 tablespoon heavy cream
1/4 cup chopped parsley
1/2 cup chopped tomatoes
12 oz crabmeat,picked over to remove cart; ilage
1/2 tablespoon plain bread crumbs
Preheat oven to 375 degrees.Follow package directions to prepare
linguine.Cook just until al dente,still slightly firm. Drain at
once.Cook under cold running water and put aside to drain
thoroughly.Place in a mixing bowl.
Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon
juice.Add water.Place aluminum foil directly over mushrooms.Cover pot
with a lid.Place on high heat.Cook for about 1 minute just until
steam begins to escape from pot.With a skimmer,transfer mushrooms to
a dish.Reserve juices.There will be about 1/4 cup.
Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to
make a smooth paste.Stir in remaining clam juice,lemon juice,white
wine and reserved mushroom juice.Season with coriander,tarragon,black
pepper and soy sauce.Place over medium heat and bring liquid to a
simmer,stirring constantly.Cook and stir until mixture thickens,about
3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There
will be about 2 1/2 cups.
Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half
the sauce over the pasta mixture.Mix well.Scrape into gratin dish and
pat linguine into a smooth layer.Gently, mix remaining sauce with
crabmeat and spoon over the linguine. Sprinkle bread crumbs over
top.Bake for 15 minutes or until thoroughly heated through.If the top
has not browned,slip under the broiler for a brief minute.Serve
directly from gratin dish. Serves 4.

Crab Fried Rice With Nam Prik Sauce

2 tablespoon peanut oil
1 medium onion, minced
2 cloves garlic, minced
3 cup cooked white rice
8 oz white crab meat
1 tablespoon fish sauce
2 eggs
3 green onions, sliced lime wedges
Heat oil in a wok, add the onion and garlic, and stir fry for a
minute on high heat. Add the rice, crabmeat, and fish sauce and
heat. Push the rice mixture to the side. Add the eggs to the center
and while stirring continuously, cook until the eggs are half done
and then stir the rice into the eggs. Add the green onions just
before removing from the heat. The cooking is a 5 minute process.
Squeeze fresh lime over the finished product and add Nam Prik sauce as
necessary to individual plates.
Serves 4 to 6 Heat scale: Varies according to Nam Prik sauce added

Crab Fried Rice - Khao Pad Poo

2 tablespoon oil
1 chopped garlic clove
1 cup cooked crabmeat
2 beaten eggs
3 cup cooked rice
2 tablespoon maggi seasoning
2 tablespoon fish sauce (nam pla)
2 tablespoon sugar
1 chopped green onion/scallion
1/4 cup fish sauce (nam pla)
5 finely chopped green thai peppers; (prik kee noo)
1 sliced tomato
1/2 cup sliced cucumber
1 cilantro/coriander leaves
4 lemons, cut in wedges
A delicious accompaniment for any dish. Vary the number of chili
peppers in the sauce according to personal taste.

Crab Fondue (Absolutely Marvelous)

3 can crabmeat
24 oz cream cheese
2 teaspoon prepared mustard
2/3 cup white wine
1 small onion, diced
1 teaspoon powdered sugar
1 dash seasoned salt
1/2 cup mayonnaise
1 loaf french bread, cut
1 into 1 cubes
Combine all ingredients except the French bread in a pan. Stir, over
low heat, until the cheese melts and all ingredients are well mixed.
Serve over a low flame. Use the bread cubes as dippers.

Crab Filling

1/2 cup butter or margarine
1/2 cup green onion,minced
2 lb crabmeat,fresh lumb
1 salt to taste
1 white pepper to taste
1 pinch garlic powder(opt)
1/2 cup dry vermouth
1. Melt butter in skillet; stir in green onions and crabmeat.#
2. Mix lightly and cook a few minutes; add seasonings.#
3. Add vermouth and boil rapidly until liquid is almost evaporated.#
4. Scrape from skillet into bowl; reserve.

Crab Dip #2

1 lb crabmeat
1/2 cup mayonnaise or salad dressing
1 garlic salt, to taste
2 tablespoon onion, grated
2 teaspoon prepared mustard
2 teaspoon powdered sugar
2/3 cup white wine
Mix together all ingredients except crabmeat. Heat slowly. Add
Crabmeat. Serve warm with crackers.

Crab Dip #1

1/2 cup mayonaise
1/2 cup sour cream
1 celery
1 green onion
3/4 lb mock crab, flaked
1 dill
Take mock crab and flake it into small pieces, place in a bowl. Cut up
enough celery and green onions to add to mixture. Shake an ample
amount of dill into mixture. Add mayonaise and sour cream. Chill
thoroughly. Best if chilled overnight. Stir just prior to serving.
Serve on crackers. Great dip!!

Crab Custard With Lemon Butter Sauce

1 brocolli; bunch, medium cut into sm
1/2 lb crab meat; fresh or frozen trimmed o
3 eggs
3/4 cup whipping cream
3/4 cup milk salt & ground white pepper
1 pinch nutmeg, ground
1/2 cup white wine
1 shallot, dry; finely chopped
1 cup butter; cut in pieces
1/4 cup whipping cream
1 lemon; juice of
In this recipe Quebec snow crab is combined with brocolli, oven-poached
and served on a sauce, nouveau cuisine fashion. This appetizer is the
creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary
French restaurant located in an old stone mill in the village of St.
Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at
the last minute, or you can reheat the cooked flan in a microwave oven for
about 2 minutes at Medium (50 percent).
Cook brocolli florets in boiling salted water just until tender-crisp;
drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow
panof hot water. Oven poach for 1 hour at 325F or until set. (A knife
insertedin centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a
knife around the edge of each ramekin and unmold onto sauce.
Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil
and reduce over medium-high heat until only 2 tablespoons of liquid
remain. Reduce heat to low and whisk in butter, a few pieces at a time,
until sauceis smooth and all the butter is incorporated. Whisk in cream and
lemon juice. Keep warm in the top of a double boiler set over hot
water until serving time. MAKES: about 1 1/2 CUPS SAUCE
SERVES: 6-8 as an appetizer

Crab Crepes En Casserole

1/3 cup scallion; chopped
1/2 cup mushrooms, fresh; sliced
1/2 teaspoon thyme, whole, dried
1 tablespoon margarine; melted
1 1/2 teaspoon flour
1/4 cup skim milk; , plus 2 t
2 tablespoon dry white wine
1/2 lb crabmeat, lump; drained & flaked
1 tablespoon parsley, fresh; chopped
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper
8 crepes
Saute green onions, mushrooms, & thyme in margarine in a skillet until
tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.
Gradually add milk & wine; cook over med heat, stirring constantly,
until thickened and bubbly. Remove from heat; stir in crabmeat,
parsley, lemon juice, mustard, salt and red pepper.
Spoon 1-1/2 tablespoons crabmeat mixture down the center of each
CREPE; roll up crepes and arrange in a baking pan coated with cooking
spray. Cover and bake at 350 for 25 minutes or until thoroughly
heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden
brown. Serve immediately!

Crab Combination Soup

1 oz dried mushrooms
1 boiling water
6 oz fresh or thawed frozen
1 crabmeat
4 oz frozen sea scallops
1/2 cup drained whole or sliced
1 bamboo shoots (1/2 of 8 oz
1 can)
8 green onions
1 teaspoon vegetable oil
1 egg, slightly beaten
6 cup chicken broth
1/2 teaspoon grated pared fresh ginger
1 root
3 tablespoon cornstarch
6 tablespoon water
1 1/2 tablespoon rice wine (or dry sherry)
4 teaspoon soy sauce
2 egg whites
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.
3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so
egg completely covers bottom. Cook over medium-high heat until egg
is set. Loosen edges and turn omelet over to cook other side. Remove
from pan, roll up and cut into thing strips.
4. Pour broth into 3-quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
sliced egg, ginger and pepper. Return soup to boil.
5. Combine cornstarch, 4 tablespoons of the water, the wine and soy
Stir mixture into soup. Return soup to boil.
6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg
whites slowly into soup while stirring soup vigorously.

Crab Casserole

1 lb crabmeat
2 each eggs, separated & beaten
1 1/2 cup white sauce
1 parsley or green pepper
1/2 teaspoon tabasco
1 salt/pepper to taste
Separate the eggs. Add beaten yolks to white sauce.
Mix all ingredients and fold in egg whites. Bake in
375 degree oven until brown, about 20 minutes.

Crab Calzone

1 pkg hot roll mix
1 1/4 cup hot water
2 tablespoon vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 oz cream cheese; softened
1/2 lb crab meat
4 green onions; chopped
1 garlic clove; minced fine
1 small can chopped olives
1 tablespoon chopped parsley; or... dried parsley
In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened. Turn dough out onto lightly
floured surface. With greased hands, shape into ball and knead dough
3 minutes or until no longer sticky. Divide dough into 10 equal parts
and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On lightly
floured surface, roll each ball of dough to an eight inch circle.
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush
edge with water. Fold dough in half over filling, press edges to seal
and flute decoratively. Place on greased cookie sheet, and brush with
oil. Bake 400 degrees F. for 25-30 minutes, or until brown.
Variation: Turn the calzone from a main dish to an appetizer by
wrapping 1 tablespoon of the filling in fillo dough wrappers.

Crab Cakes With Pasilla Chili Aioli

1/2 lb shelled cooked crab
1/2 cup mayonnaise
1/2 cup minced carrots
1/2 cup minced celery
1 1/2 teaspoon lemon juice
1 salt
1 pepper
1 cayenne
2 white bread slices
1 tablespoon salad oil
1 fresh cilantro sprigs
1 large dried pasilla chili
1 can sliced pimientos (4 oz)
1 tablespoon olive oil
1 chopped garlic clove
3 tablespoon dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
1 salt
1 pepper
1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt
and pepper and cayenne to taste.#
2. Tear bread into chunks; whirl in a blender or food processor until
crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab
mixture into crumbs, and sprinkle crumbs over top; pat into
1/2"-thick cakes.#
3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat
pan with oil and cook cakes, using a wide spatula to turn once, until
browned on both sides, about 4 minutes total.#
4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add
aioli to taste.#
1. Remove and discard stems and seeds from dried pasilla; rinse
chili. With scissors, cut the chili in 1/2" pieces.#
2. Drain pimientos; pat dry.#
3. In a 10-12" frying pan combine olive oil, chili, pimientos and
garlic. Stir over medium heat for 2 minutes. Add wine and lemon
juice. Stir over high heat until most of the liquid evaporates, about
1 minute. Add chicken broth; boil, uncovered, until liquid is reduced
to 1/4 cup, about 2 minutes. Let cool.#
4. Whirl mixture in a blender or food processor with mayonnaise until
smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup.

Crab Cakes Maryland

2 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
1 teaspoon louisiana hot sauce
2 eggs (beaten)
2 tablespoon mayonnaise
1 lb cooked crab (flaked)
1/2 cup cracker crumbs
1 salt & pepper to taste
1 flour for dredging
Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,
andmayonnaise together. Add the crab and crumbs, and season with salt and
pepper to taste. Divide the mixture into 8 cakes and dredge in flour.
Thesecan be deep fried at 375 to 380 deg. for 2-3 min. or until golden
brown. Oryou may pan fry them on both sides in butter.

Crab Cakes

1 lb backfin crabmeat
1 teaspoon worcestershire sauce
2 tablespoon mayonnaise
1 each egg, beaten
1/4 cup cracker meal
1 garlic to taste
1 pinch cayenne pepper
Combine all ingredients and form into small cakes.
Sautee in butter. Serve hot with tarragon sauce (see
separate recipe).

Crab Broccoli Casserole

1 each bunch broccoli
2 tablespoon butter
1/2 lb crab meat
1 cup sour cream
1 tablespoon grated lemon peel
2 tablespoon lemon juice
1/4 cup chili sauce (chili salsa)
1 cup cheddar cheese grated
1 each small onion diced
1 dash sea salt
1 dash cayenne
Saute broccoli in butter until tender; cut into small pieces. Mix
broccoli with crab meat. Add remaining ingredients and stir. Put into
small oiled baking dish. Bake uncovered at 350 degrees for 20 minutes, or
until cheese is melted and top browned. Serves 4.

Crab Bisque

2 tablespoon butter
1 teaspoon onion, finely chopped
1 tablespoon parsley, finely chopped
1 1/2 cup crabmeat, chopped
2 tablespoon flour
2 cup chicken broth
2 cup cream, light
1 pinch cayenne pepper
1 salt
In a saucepan, melt the butter. Add the onion and cook slowly until
golden. Add the crabmeat and parsley and cook over low heat stirring
constantly (about 4 minutes). Add the flour, stir to blend and cook
for 3 minutes more. Stir in the chicken broth and simmer gently for
20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne
pepper. Heat & add salt to taste. Makes 5 cups.

Crab Artichoke Heart & Pasta Casserole 1

1 stephen ceideburg
1 lb tiny shell noodles
1 shallot, minced
4 green onions, chopped, including gr; een tops
2 tablespoon butter
1 cup chicken stock
1/2 cup dry white wine
1/4 cup marsala or madeira
3/4 cup cream
1/2 cup grated gruyere or other swiss chees; e
1/2 lb crab meat
2 jars marinated artichoke hearts, cu; t in half
1/2 cup chopped flat-leaf parsley
1 salt and pepper to taste
1/4 cup grated parmesan
2 tablespoon bread crumbs
Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.
Butter a ceramic casserole and put pasta mixture into it. Preheat
oven to 350 degrees F. Top casserole with grated Parmesan and bread
crumbs and bake 30 to 40 minutes, until heated through and bubbling.
PER SERVING: 425 calories, 18 g protein, 49 g carbohydrate, 17 g fat
(9 g saturated), 66 mg cholesterol, 363 mg sodium, 0 g fiber.

Crab And Avocado Cocktail

1 cup crab meat; cooked
2 each jalapeno chiles; *
1/4 cup lime juice
2 tablespoon onion; chopped
1 each clove garlic; finely chopped
1 pepper; dash of
1 lemon or lime wedges
2 each avocados; peeled & chopped
1/4 cup tomato; chopped, 1 small
2 tablespoon olive or vegetable oil
2 tablespoon cilantro; fresh, snipped
3/4 teaspoon salt
1 1/2 cup lettuce; finely chopped
* Jalapeno Chiles should be seeded and finely chopped.

Crab And Asparagus Soup (Queensland)

2 teaspoon reduced-calorie margarine
1/3 cup chopped onion
1/3 cup diced celery
2 tablespoon finely chopped carrot
1 garlic clove, minced
1/2 teaspoon minced shallots
1 tablespoon all-purpose flour
2 cup skim milk
1 tablespoon dry sherry
1/2 bay leaf
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon ground white pepper
1/8 teaspoon thyme leaves
3 oz thawed, well drained crabmeat, flak; ed
1/2 cup sliced asparagus spears
In 1 1/2-quart saucepan heat margarine over medium-high heat until
bubbly; add onion, celery, carrot, garlic, and shallots; saute,
stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with
flour and stir quickly to combine. Gradually add milk, stirring
constantly, and cook until sauce is smooth. Add remaining
ingredients, except crabmeat and asparagus and bring to a boil.
Reduce heat to low and add crabmeat and asparagus. Cover and cook,
stirring occasionally, until soup is thickened and vegetables are
tender, 20 to 30 minutes. Remove and discard bay leaf before serving.
Makes 2 servings.

Crab & Shrimp Au Gratin

4 tablespoon all-purpose flour
1/2 teaspoon pepper
1/3 cup process cheese spread
1 cup cheddar cheese, shredded
1/2 teaspoon salt
2 cup milk
1/8 teaspoon tabasco sauce (or more)
1/4 lb crabmeat
1/2 lb cooked shrimp
1 hot cooked rice
Combine flour, salt, pepper and 1 cup milk. Stir until smooth.
Combine cheese spread and remaining milk in top of double boiler,
cook over hot water until cheese melts. Add flour mixture and hot
sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat.
Pour into a greased 1 1/2 qt. casserole dish and top with shredded
cheese. Bake at 350 F. for 20 minutes. Serve over hot cooked rice.

Crab & Clam Dip

8 oz package cream cheese
5 tablespoon soft butter or margarine
5 tablespoon french dressing
8 oz can minced clams, drained
6 oz frozen crabmeat, thawed and drained
1 drop (few) tabasco sauce
1 melba toast rounds
1. In a medium-sized mixing bowl, blend together cream cheese, butter
or margarine and French dressing with an electric mixer, until
smooth. 2. Add drained clams and crabmeat. Stir to combine. 3. Add
Tabasco sauce to taste. Mix well. 4. Spread on melba toast rounds.
Place on a heat-resistant, non- metallic serving plate and heat,
uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2
cups dip

Crab & Cheese Stuffed Bread

1 16 french bread; halve lengthwise, hollowe
12 oz cheddar cheese; grated
8 oz crab meat; flaked
6 tablespoon chopped green onion
1/4 cup mayonaise
1/8 teaspoon hot sauce
Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle
cheese over halves of bread. Combine remaining ingredients in a small
bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20
min. Cut each piece in half and serve hot. VARIATION-Crab melt
sandwich- Use the same crab mixture as last recipe. 2 slices rye
bread per sandwich 2 slices swiss cheese per sandwich Butter one side
of each piece of bread. This will be the outside of the sandwich. On
the unbuttered side place a slice of cheese on each slice of bread.
Top one slice with crabmeat filling. Close to make a sandwich. On a
non-stick pan grill the sandwich butter side to pan. Brown slightly
on each side and cook until cheese is melted. Serve hot.

Crab & Brie Soup

1/2 lb white onions, chopped
1/2 lb celery, chopped
6 oz green onions, chopped
3 oz unsalted butter
3 oz flour
2 pint seafood stock
1 pint 35% cream
1/2 lb crab meat, chopped fine
2 lb brie cheese, cut up
1 cajun seasoning, to taste
1 worcestershire sauce
Saute the chopped white onions and celery in the unsalted butter for
ten minutes. Add flour slowly to avoid lumps, mix well. Add seafood
stock and bring to a boil for ten minutes. To this, add the cream to
the liking, crab meat and brie cheese. Simmer for another ten
minutes. Season with cajun seasoning and Worcestershire sauce to
taste. Garnish with green onions. Soup will be slightly spicy hot.

Crab & Asparagus Quiche

1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 salt to taste
Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom
parts of asparagus spears into half-inch slices and scatter over crab.
Scatter parmesan over asparagus. Beat eggs and milk together, and season
totaste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in
preheated oven until set (about 45 minutes to an hour). Let sit for about
15 minutes before serving. Next time, I might substitute Swiss cheese for
at least part of the Parmesan (didn't have any handy, and at 1 ayem,
wasn'tgonna make a run to Kroger to get any).

Courtbouillon Of Redfish

1 redfish or red snapper(6lb)
1/4 cup butter or salad oil
1/4 cup flour,all-purpose
2 cup onion,chopped
1/2 cup green bell pepper,chopped
1/2 cup celery,chopped
1 can tomatoes,drained/reserved
2 tablespoon parsley,chopped
2 garlic cloves,sliced
2 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
2 cup water,hot
1/2 cup white wine
1 hot cooked rice
1. Clean fish and remove head and tail; cut across backbone into
slices 2 to 3 inches wide.#
2. In Dutch oven, heat butter, then stir in flour until smooth; cook
10 minutes until brown, stirring constantly.#
3. Reduce heat; stir in onion, bell pepper and celery.#
4. Cook vegetables until soft, stirring often.#
5. Add tomatoes and cook 5 minutes, then stir in herbs and
6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5
7. Add fish slices and adjust seasonings; cover and simmer 30
8. Transfer fish slices to platter and remove bones; return fish to
9. Add wine; cover, bring to a boil, then serve immediately in soup
plates with hot rice.#

Cold Clam Dip

10 oz clams
6 oz philadelphia cream cheese
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon worcestershire sauce
1 each garlic clove (pressed)
1 tabassco sauce
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.

Cocktail Crab Dip

3/4 cup catsup
2 tablespoon prepared horseradish
1/8 teaspoon hot sauce
1/2 cup crabmeat; flaked, or
6 oz crabmeat; flaked, drain well
1 cup cream cheese; softened
3 tablespoon white onion; diced
1/8 teaspoon salt
Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips

Clams Sailor Style

20 medium clams
8 cloves fresh garlic, minced
6 tablespoon olive oil
3 tablespoon chopped parsley
2 tablespoon fine dry bread crumbs
1 salt to taste
1 cup white wine or sherry
1 chile, chopped
Soak clams in salty water for 5 hours before preparing dish, and
rinse. In a large pan, saute garlic in oil. Add parsley and clams;
cover 5 to 10 minutes to open the clams. Once clams are open, add
bread crumbs, salt, white wine and chile. Move pan back and forth
for about 5 minutes over medium heat until sauce thickens.

Clams Oregatana Basilico

36 clams
2/3 tablespoon dry white wine
1 stuffing:
3 1/2 cup fresh bread crumbs
1 tablespoon fresh basil
1 tablespoon oregano
2 tablespoon grated romano cheese
2 tablespoon minced fresh italian
1 parsley
1 juice of
1/2 lemon (approx. 2 tab)
1 tablespoon minced garlic
Preheat oven to 500 F Shuck clams and replace meat on half-shells.
Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for
about 10minutes. Remove from oven and sprinkle each clam with a few
drops of wine. Return to oven and bake 2 to 3 minutes more, or until
lightly browned. Stuffing: Combine all ingredients by mixing with
hands. Use more olive oil if the mixture seems too dry.36 clams
2/3 tablespoon dry white wine
1 stuffing:
3 1/2 cup fresh bread crumbs
1 tablespoon fresh basil
1 tablespoon oregano
2 tablespoon grated romano cheese
2 tablespoon minced fresh italian
1 parsley
1 juice of
1/2 lemon (approx. 2 tab)
1 tablespoon minced garlic
Preheat oven to 500 F Shuck clams and replace meat on half-shells.
Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for
about 10minutes. Remove from oven and sprinkle each clam with a few
drops of wine. Return to oven and bake 2 to 3 minutes more, or until
lightly browned. Stuffing: Combine all ingredients by mixing with
hands. Use more olive oil if the mixture seems too dry.

Clams (Whole Or Minced)

1 no ingredients
Procedure: Keep clams live on ice until ready to an. Scrub shells
thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
Collect and save clam juice. Wash clam meat in water containing 1
teaspoon of salt per quart. Rinse and cover clam meat with boiling
water containing 2 tablespoons of lemon juice or 1/2 teaspoon of
citric acid per gallon. Boil 2 minutes and drain. To make minced
clams, grind clams with a meat grinder or food processor. Fill jars
loosely with pieces and add hot clam juice and boiling water if
needed, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used. Table 1. Recommended
process time for Clams in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60
minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI)
at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Clams in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60
minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI)
at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

Clamato Red Scorpion

1 teaspoon tabasco sauce
8 fl oz tequila
1 fl oz rose's lime juice
2 teaspoon worcestershire sauce
32 fl oz clamato juice coctail
1 celery salt
Rim glass with celery salt. Pour ingredients over ice and stir. Garnish
with a slice of lime.

Clam Savory

3 tablespoon butter
1 small onion; finely chopped
1/2 green pepper; seeded, minced
1 can (6.5 oz) chopped clams; drained
1 cup swiss cheese; grated
1 tablespoon worcestershire sauce
1 tablespoon sherry
1/4 teaspoon cayenne pepper
4 slice hot buttered toast
Melt butter in frying pan. Add onion and green pepper; saute for 3
Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and
cayenne pepper to frying pan. Cook, stirring constantly, until
cheese melts.
Pile clam mixture on top of each slice of toast, and serve hot.

Clam Linquine

1/4 cup olive oil
3 cloves garlic, minced
2 6 oz cans minced or chopped clams w; ith juice
1/8 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 tablespoon fresh lemon juice
2 tablespoon chopped fresh parsley
8 oz pkg dried linguine or spaghetti, co; oked
Freshly grated parmesan cheese
Heat olive oil in large skillet over medium heat. Add garlic and
saute gently until just golden, about 1 minutes. Do not let garlic
brown. Add clams and their liquid, red pepper, oregano and lemon
juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1
minutes. Place cooked pasta in serving bowl. Pour some sauce over
pasta and toss to coat strands. Pour remaining sauce over top of
pasta. Sprinkle with parmesan cheese. Makes 3-4 servings.

Clam Dip #3

2 can minced clams drained
1 can cream of mushroom soup
1 undiluted
3 oz philadelphia cream cheese
1 onion juice
1 lawry's salt
Place soft cream cheese in mixing bowl, slowly add cream of mushroom
soup, beating, add salt and onion juice and clams, chill. Place on
small square of toast or triscuits and pop in broiler briefly, or use
as dip with cracker and chips.

Clam Dip

1 1/2 sleeves ritz crackers
2 can minced clams with juice from 1 can
1/4 lb melted butter
2 teaspoon garlic powder
2 dill, sprigs, finely chopped
Recipe by: Little Mom Crush Ritz, and melt butter. Preheat oven to
350F. In baking dish mix crushed Ritz, two cans of clams with juice
from one can. Add garlic powder, melted butter, and dill. Mix well.
Bake for about 30 minutes or until it bubbles. Serve with Ritz

Clam Chowder~ Maine Style

1/4 lb salt pork
1 quart water
1 1/2 cup onions -diced
2 cup clams
3 cup potatoes - diced
12 fl oz evaporated milk
Dice the onions and salt pork, then saute slowly in an iron frying
pan. Empty into a chowder pan. Add a quart (mor or less) of water and
bring it to a boil. Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot. Simmer
until done. Add salt and pepper. When done, add the evaporated milk.
Turn off heat and let set. Heat again just before serving. Serve with
Crackers. (I made this one with canned chopped clams and it ws

Clam Chowder, Manhattan Style

36 each live clams
3 tablespoon butter
3/4 lb pork, diced
4 each onions, chopped
4 each tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoon fresh parsley
3 teaspoon basil
1/2 teaspoon thyme
1 each bay leaf
3 each cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water +
4 each potatoes, diced
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and
simmer another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers. Serves 6

Clam Chowder 3

2 cup clams-large(about 8 clams)
2 potatoes-diced; large
2 med onions-sliced
2 bell peppers; chopped
2 celery stalks-chopped fine
1 tablespoon paprika
2 tablespoon butter
2 tablespoon flour
1 tablespoon accent
1 quart clam stock
2 tablespoon clam base
1 cup tomatoes-whole; chopped and
Steam clams in 1 qt. water in large kettle. Re- serve liquid to use
as clam stock. Dice the clams. Cook the potatoes separately in 2 cups
of boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, & paprika in butter until the vegetables are tender,
about 6 min. Add flour and Accent,stirring well so that mixture
does not brown. Add clam stock, clam base, potatoes, & clams. Allow
to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered.
Serve. This recipe may be kept for a week. The clam base may be
purchased at any fish market.

Clam Chowder #2

1/2 lb bacon
1 large onion chopped
2 ribs celery peeled and
1 diced
5 small can minced clams or
1 large can (about 51-oz)
2 teaspoon seafood chesapeake brand
1 bay-style seafood
1 seasoning
1 quart (4 cup) half and half
1 divided
2 tablespoon flour
The day before you wish to serve the soup, fry the bacon until crisp
and remove. In bacon drippings, saute onion, celery with leaves and
potatoes for 10-15 minutes at medium heat. Add the minced clams, not
clam soup but clams, with their juice. Crumble the bacon and add.
Cover soup and simmer over low heat, stirring occasionally, for
several hours - up to five hours won't hurt. Cool down and place in
refrigerator at night. On the day of serving, skim grease off top.
Transfer soup to larger pot. Heat soup until bubbling and add the
seafood seasoning. Mix 2 cups of the half and half with the flour.
Add to the chowder and stir until it bubbles again. Mix in remaining
half and half and simmer, stirring constantly, until soup is desired
thickness. Serve hot with garlic bread and a green salad.

Clam Chowder

1 quart steamed softshell clams
1 each onion
3 each medium potatoes, diced
2 tablespoon chopped parsley
1/4 lb butter
2 cup milk
1 salt/pepper to taste
Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parsley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.

Clam Bisque

1 can 10 oz baby clams *
1 cup light cream
1/2 teaspoon worcestershire sauce
4 dash tabasco sauce
1/8 teaspoon pepper
1 salt to taste
1 chopped chives
1 paprika
* add juice from the can. Put clams and juice in a blender; cover.
Blend on high speed until smooth. Add cream, Worcestershire sauce,
Tabasco sauce, pepper and salt. Serve chilled; sprinkle with chives
and paprika. A little milk can also be added if you prefer a thinner
bisque; but must be added during the blender process.

Clam & Shrimp Chowder

1/4 cup butter
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled, diced
1 1/2 teaspoon fennel seeds
2 tablespoon all-purpose flour
1 teaspoon paprika
1 3/4 cup chicken stock
1 can baby clams, drained (10 oz)
4 oz cooked peeled medium shrimp, thawe; d, if frozen
1 red bell pepper, seeded, diced
3/4 cup frozen corn, thawed
2/3 cup half-and-half
1 salt to taste
1 fresh ground pepper to taste
1 fresh dill sprig (opt)
Melt butter in a saucepan. Add onion, celery, potatoes and fennel.
Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1
minute. Stir in paprika and stock and bring to a boil, stirring
Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir
in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in
half-and-half, salt and pepper. Garnish with dill sprig, if desired,
and serve hot.
VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1
tablespoon chopped fresh parsley or cilantro just before serving.