You know the packages of "fake" crab meat that you can buy? Do you have any good recipes -- for hot dishes?

Answer 1

HOT SEAFOOD DIP

2 pkgs (8 oz each) light cream cheese, softened
1 (8 oz) pkg imitation crab meat (surimi), flaked
2 tablespoons green onion, minced
1 tablespoon prepared horseradish
1 tablespoon RedHot sauce
1 teaspoon Worcestershire sauce
1/2 cup almonds, sliced
paprika
TO SERVE:
crackers
vegetable dippers

Preheat oven to 375 degrees F.

Beat or process cream cheese in an electric mixer or food processor until smooth and creamy. Add the crab, onion, horseradish, hot sauce and the Worcestershire sauce; beat or process until well blended.

Spread cream cheese mixture onto a 9-inch pie plate. Top with almonds and sprinkle with paprika.

Bake for about 20 minutes or until the mixture is heated through and almonds are golden.

Serve with crackers or with vegetable dippers.

Makes 3 cups
Source: Quick & Tasty Recipes, August 2000

Here's another:

Crab casserole
2 cups imitation crabmeat, shredded
1 cup chopped celery
1/2 cup chopped onions
1 cup cooked rice or diced potatoes
1/2 cup mayonnaise
1 can cream of chicken soup
1 can water chestnuts, chopped
1/2 lb fresh mushrooms, chopped
3/4 cup buttered bread crumbs

Mix all ingredients, except bread crumbs, together and put into a casserole.
(This is a big recipe- you may need to use 2.) Top with buttered bread crumbs.
Bake at 350 degrees for 30 minutes.

Answer 2

Creamy Crab Pasta

Ingredients:
1 pound Favorite pasta shape -- uncooked
1 cup Dry white wine
1 Shallot
OR
1 small Yellow onion, finely diced
2 cloves Garlic; minced
4 tablespoons Butter or margarine
4 tablespoons All-purpose flour
3 cups Skim milk
1 jar (4 oz size) Pimientos; well-drained
8 ounces Crabmeat -- picked over for shells
1/2 teaspoon Salt


Directions:

Prepare pasta according to package directions; drain.

Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan.

Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.

In the meantime, puree the pimientos in a food processor or blender. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.

Toss sauce with cooked pasta and serve immediately.

Each serving provides: 735 Calories; 31 g Protein; 119 g Carbohydrates; 11 g Fat; 35.8 mg Cholesterol; 721 mg Sodium. Calories from Fat: 14%

This recipe for Creamy Crab Pasta With Red Pepper Sauce serves/makes 6

Answer 3

1. Blue crab dip

8 ounces cream cheese, softened
3 teaspoons heavy whipping cream
2 tablespoons grated parmesan cheese
1 tablespoon apple juice or white wine
2 tablespoons diced red bell peppers
1 tablespoon diced roma tomatoes
2 tablespoons diced green onions
1/2-1 teaspoon liquid crab boil seasoning
2 dashes ground mustard
2 dashes hot sauce
6 ounces lump crabmeat, drained
1 tablespoon fresh grated parmesan cheese (to garnish)

Fold all ingrediants together except 1 T parmesan cheese.
spread evenly into oven proof baking dish.
Microwave for 2 minutes.
Transfer to oven and broil till top is slightly browned.
Garnish with parmesan and serve with Tortilla chips or toasted sourdough baguets.
For a little more zing we add extra (about another 1 t) crab boil, be carefull it can add quite a kick!


2.Crab Rangoon

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrappers (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)

Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
Place all 6 in the hot oil and repeat process.
By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
You want them a nice golden color.
When done remove with a slotted spoon and drain on paper towels.
Repeat until done.
Try to share.

Answer 4

crab alfredo

Answer 5

You can make a seafood Alfredo .

Answer 6

Croquetas De Jaibas, Estilo Ybor (Ybor City's Deviled Crabs)
DOUGH RECIPE
2 day-old loaf white bread
1 teaspoon salt
1 lb fine breadcrumbs
1 teaspoon paprika
crab mixture
1/4 cup olive oil
1 large bermuda onion, finely chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon sugar
1 bay leaf
1 teaspoon chopped parsley
1 (8 ounce) can tomato sauce
1 pinch nutmeg
1 lb white crab meat (canned, fresh or frozen)
1 ounce dry sherry
Dough Recipe: The dough must be prepared and refrigerated, preferably overnight. Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough, place in refrigerator to chill thoroughly.
Crab Meat Filling: Heat the olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft.Combine salt, hot sauce, sugar, bay leaf, parsley, tomato sauce and the nutmeg. Add to saute and mix well. Cover and simmer for 1/2 hr (add water if needed during cooking time). Add the crab meat and sherry. Mix well and cook covered another 10 minute Cool and refrigerate.
Preparation of the Croquettes: Remove dough and filling from refrigerator.Take 2 generous tablespoons Of dough in palm of your left hand. Indent with the back of a spoon in the center enough to fill with a tablespoons Of crab meat filling. Work dough around filling to form a croquette.
Prepare a mixture of 2 eggs, 2 tablespoons Of water, salt and pepper and beat. vigorously. In a bowl, combine 1 cup of seasoned bread crumbs with 1/2 cup of all purpose flour. Mix well. Dip croquettes first in the egg mixture, then roll in the crumb flour mixture to coat well. Place croquettes side by side in a shallow dish. Cover with Saran Wrap or foil and refrigerate at least 1 hour before frying in deep fat.(Make sure you have lots of your favorite red pepper sauce available to pour onto them, it makes them even more delicious.).



Crabmeat Stuffed Tilapia
1 small onion
1 celery rib
4 tablespoons unsalted butter
1/4 cup fresh parsley
1/2 cup breadcrumbs, unseasoned
8 ounces white crab meat, Phillips Pasteurized Crab meat
1 tablespoon lemon juice
1/8 tablespoon cayenne pepper
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, Melted
paprika
Preheat oven to 400 degrees farrenheit.
chop the onion and celery into fine pieces.
flake the crabmeat and check for pieces of shells.
Sautee onion and celery in butter until tender.
add parsley and remove from heat.
stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
Spray casserole or oven pan with cooking spray.
Spread the mixture over the Tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
Sprinkle with melted butter and paprika.
Place in a 400 degree oven for about 20 to 25 minutes until the Tilapia flakes easily with a fork.



Charleston She-Crab Soup
1 tablespoon butter, unsalted
1 quart milk
1/2 cup heavy cream, whipped
1 teaspoon onion juice (may substitute lemon juice)
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon worcestershire sauce
1 teaspoon flour
2 cups white crab meat, and crab roe (eggs)
1/2 teaspoon salt
4-6 tablespoons dry sherry
paprika, and or fresh parsley (to garnish)
Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.
Melt butter in the top of a double boiler and blend with the flour until smooth.
Add the milk gradually, stirring constantly.
Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
Add soup and top with a dollop of whipped cream.
Sprinkle with parsley and/or paprika.



Sourdough Crab Cakes
1 (6 ounce) can bumblebee white crab meat, drained
1 (6 ounce) can bumblebee regular medium shrimp, drained
2 tablespoons chopped onions
1/3 cup mayonnaise
1/4 cup butter, melted
2 cups shredded cheddar cheese
1/4 cup breadcrumbs
1 dash salt
1 dash pepper
1 dash seafood seasoning
6 English muffins, split into 12 halves
1 dash paprika
1 (5 ounce) bottle of tabasco brand red pepper sauce
1 (5 ounce) bottle of tabasco brand green hot pepper sauce
Mix first ten ingredients together until blended.
Top each English muffin half with 1/6th of the crab-shrimp mixture.
Broil until golden brown on top.
Garnish with paprika.
Serve with Tabasco™ Brand Red Pepper or Tabasco™ Brand Green Pepper Sauce.



5-Cheese Crab Lasagna With Roasted Garlic and Vegetables
3 heads garlic
3 tablespoons extra virgin olive oil, plus
2 teaspoons extra virgin olive oil, divided
1/4 cup dry white wine, plus
2 teaspoons dry white wine, divided
2 bunches fresh asparagus (30-40 spears)
cooking spray (such as Pam)
garlic salt
salt & freshly ground black pepper, to taste, divided
3 red bell peppers (sweet)
3 tablespoons finely chopped fresh basil, divided
8 ounces dry lasagna noodles
8 roma tomatoes
1 1/2 teaspoons dried oregano
1/2 cup grated parmesan-romano cheese mix, plus
2 tablespoons grated parmesan-romano cheese mix, divided
3 tablespoons butter
1 cup finely minced sweet onions (such as Vidalia)
5 tablespoons flour
2 cups fat-free half-and-half
1/2 lb whole milk ricotta cheese
3/4-1 lb canned white crab meat, flaked
1/2 lemon, juice of
1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese)
1/2 lb havarti with dill
1/2 lb fontina
1/4 teaspoon Old Bay Seasoning
Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
Turn oven to 375 degrees F.
Cut tops off of the heads of garlic and discard excess skin.
Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
Fold up edges of foil and add 2 tsp white wine to the bottom.
Seal packet tightly and place in oven.
Bake 40-45 minutes or until garlic is tender when pierced.
Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
Roast Asparagus: Turn up heat to 400 degrees F.
Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
Discard ends (or save for soup).
Pare leaves from stalks, leaving the tips intact.
Soak asparagus in cold water for 10 minutes.
Spray two cookie sheets (preferably with rims) with cooking spray.
Rinse asparagus twice and drain.
Blot dry with paper towels.
Place in a large bowl.
Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
Toss to coat.
Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
Set bowl aside.
Roast asparagus 8 minutes or until bright green and crisp-tender.
Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
Roast Peppers: Turn on broiler.
Cut peppers in half vertically through the stems.
Rinse and remove seeds, stems and soft white inner parts.
Blot dry with a paper towel.
Place peppers on one of the previously used cookie sheets, cut-side down.
Broil 5 minutes.
Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened.
Turn off broiler.
Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
Let rest 10 minutes.
Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
Cut peppers into strips and place in the bowl with the leftover olive oil.
Add 2 Tbsp finely chopped fresh basil to the bowl.
Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
Cover lightly with foil and set aside.
There should be a little olive oil and basil left in the bowl; set bowl aside.
Cook Noodles: When water is boiling, add noodles and cook according to package directions.
Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
Spray foil with cooking spray.
When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
Spray tops of noodles with cooking spray.
Set aside.
Roast Tomatoes: Turn broiler back on.
Spray the cookie sheet used for the peppers with more cooking spray.
Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
Place tomatoes in bowl with the leftover olive oil.
Add 1 tsp olive oil, 1 ½ tsp oregano, and 1 Tbsp chopped basil to the bowl.
Toss tomatoes to coat.
Arrange on cookie sheets, cut-side up.
Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
Sprinkle with 2 Tbsp grated parmesan-romano cheese.
Broil 4 minutes.
Carefully rotate cookie sheets 180 degrees.
Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
Peel off loose skins, if desired.
Set sheets of tomatoes aside to cool.
Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
Add onion and sprinkle lightly with salt.
Saute 5-8 minutes or until softened.
Turn down heat to low.
Squeeze roasted garlic from individual cloves into skillet.
Stir well, mashing any whole cloves with back of spoon.
Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
Add 5 Tbsp flour and return heat to medium low.
Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste – turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
Add ¼ cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
Turn off heat.
Add ricotta, crab, and lemon juice.
Stir very well.
Taste for salt and adjust if necessary.
Set aside.
Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
Arrange ¼ of noodles (3 noodles) on bottom of pan.
Top noodles with ¼ of sauce.
Arrange tomatoes on top of sauce.
Top tomatoes with provel to cover.
Add a second layer of 3 noodles.
Press down gently but firmly.
Add another ¼ of sauce.
Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
Choose the less beautiful spears (the rest will go on top).
Top asparagus with sliced havarti with dill.
Add a third layer of 3 noodles.
Press down gently but firmly.
Top with ¼ of sauce (half of remaining sauce).
Arrange peppers on top of sauce.
Cover peppers with sliced fontina.
Add the last layer of 3 noodles.
Press down gently and firmly.
Top with remaining sauce.
Top sauce with the rest of the asparagus, nicely arranged in two rows.
Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
Top with ½ cup grated parmesan-romano cheese.
Sprinkle with Old Bay seasoning and spray with cooking spray.
Cover with foil and refrigerate overnight.
Bake Lasagna: Preheat oven to 350 degrees F.
Bake lasagna, still covered with foil, for 30 minutes.
Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.