Crab meat recipes?

Question

I bought some crab meat and would like to make it my main dish do any of you have any good main dish recipes for crab meat thanks alot in advance!!!!

Answer 1

CRAB MEAT AU GRATIN

1 lb. crab meat
1 c. grated Cheddar cheese
5 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. chicken bouillon
1 egg, well beaten
3 tbsp. sherry
1 dash of Tabasco sauce
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. pepper

In a large skillet, make a white sauce with the butter, flour and milk. Add bouillon and egg. Cook 1 minute, stirring constantly. Remove from heat, add wine, Tabasco, Worcestershire sauce and seasonings. Add crab meat and pour into a 1 1/2 quart casserole or 6 ramekins. Sprinkle cheese on top and bake 20 minutes, uncovered, at 350 degrees. Yield: 6.

CRAB MEAT QUICHE

9 inch unbaked pie shell
Raw rice
1 (7 3/4 oz.) can king crab meat, drained
1/4 c. chopped green onion
2 tbsp. chopped parsley
1/2 c. grated Gruyere cheese
4 eggs
1 1/2 c. light cream
3 tbsp. dry sherry
1 tsp. salt
Dash of cayenne
Dash of pepper

Preheat oven to 425 degrees. Prepare pie shell. Carefully line shell with aluminum foil; fill with raw rice. Bake 15 minutes or until pastry edges are slightly brown. Remove from oven; remove foil and rice. Bake shell 2 minutes longer. Remove to wire rack. Reduce oven temperature to 350 degrees.
Drain crab meat; break into pieces, discarding any cartilage. Combine in medium bowl with onion and parsley. Toss to mix well. Spoon into pie shell, spreading evenly. Sprinkle with cheese.

In small bowl, beat eggs with cream, sherry, salt, cayenne and pepper. Place pie shell on rack in oven; pour egg mixture over cheese in pie shell. Bake 35-40 minutes or just when custard seems set when quiche is gently shaken.

Answer 2

1

Answer 3

Funny you asked this, as I made these last night:

Crab Crepes:


For the crepes:
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 cups milk
1 egg
1/3 cup vegetable oil
5 tablespoons butter, melted, plus more for pan
For the filling:
2 cups white wine
1 cup cream
1 tablespoon cornstarch
1/4 cup cold water
1 1/2 cups crab meat
2 eggs, hard-boiled and chopped
2 tablespoons parsley, chopped



For the crepes:
Place the flour and sugar in a medium sized mixing bowl. Slowly whisk in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter.
Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions. The batter should coat the pan in a light covering. After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped. Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist. Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate. Repeat this process with the remainder of the crepe batter. Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes.

If you're not wanting to make the crepes, you can buy pre made crepes at the grocery store...........

For the filling:
In a small saucepot, bring the white wine to a boil and reduce by half. Add the cream and bring to a boil. Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened. Let cool. In a large mixing bowl, place the crab and chopped egg and toss together lightly. Fold in the thickened cream mixture and season, to taste, with salt and pepper. Add the parsley.

To assemble:
Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe. Fold the crepe in half and then fold it in half again. Continue this process until all the crepes are filled, or all the filling is used. Serve the crepes at room temperature placed inside folded doilies.


This recipe is courtesy of the Food Network......Enjoy!!

Christopher

Answer 4

Recipe Ingredients:
2 tbsp reduced-fat margarine
1/2 green bell pepper, seeded, minced
1/2 medium onion, chopped
3 tbsp flour
2 cups fat-free (skim) milk
2 cups crabmeat, flaked, and
shell pieces removed
1/4 tsp salt
1 dash nutmeg
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup dried breadcrumbs




Recipe Instructions:
Heat the oven to 350 degrees.

Melt the margarine in a large skillet and saute the bell pepper and onion for 2 minutes. Add the flour, milk, crabmeat, salt, and nutmeg. Cook for 10 minutes.

Pour the crabmeat into a shallow nonstick baking dish. Sprinkle with shredded cheese and breadcrumbs. Bake until the cheese browns, about 20 minutes.

Answer 5

crab meat dip & spread
crabmeat
3/4 oz of 8 oz cream cheese softened
1/2 onion grated
1/2 t worchestershire sauce
1 t lemon juice
3 to 4 T AB ... sour cream acording to taste texture
dash of hot sauce

shred the crab meat and mix all ingredients together keep refregirated -take out at least 1/2 hour befor serveing
use on a cocktail rye

you can take the crust off take a rolling pin roll the bread then put on the spread then roll up like a jelly roll then slice then stick tooth pick in make a appetizer
or spread on craker
get a glass of ice and marlot wine

Answer 6

Creamed crab is one of my favorites. Just make a basic white sauce (2 cups), add some VERY finely chopped, onion, celery and carrots (about 1/2 cup of each), and then add crab meat (up to 12 onuces).

Answer 7

BROILED CRABMEAT ON BUN
For 8 half buns:
1 can crabmeat (or fresh)
1 tbsp. grated onion
Mayonnaise to moisten
Hamburger buns

Mix crabmeat, onion and mayonnaise together. Spread on bun half. Sprinkle with shredded Cheddar cheese. Sprinkle with paprika. Broil until cheese bubbles. Serve

BAKED CRABMEAT
1/4 lb. butter
2 tbsp. flour
1/4 tsp. salt
Pepper
1 tsp. Worcestershire sauce
1 egg
1 c. milk
1 lb. crabmeat

Cook above ingredients in double boiler until thick. Chill. Mix with 1 pound crabmeat. Cover with buttered bread crumbs and bake 20 minutes at 350 degrees

Answer 8

i made a really yummy crab salad for lunch today, i got it from epicurious.com its called "party time crab salad" its easy and you ll love it