crabmeatrecipe?

Question

How to use crabmeat

Answer 1

what kind of crabmeat? I use canned crab to make crab cakes, my husband eats imitation crab right out of the package, and we both eat crab legs with garlic butter sauce.it just depends!

Answer 2

Well crab cakes are always good.
INGREDIENTS

* 1 1/8 cups crushed saltine crackers
* 1 cup mayonnaise
* 1 teaspoon prepared brown mustard
* 1/4 cup chopped onion
* 1 stalk celery, chopped
* 1 teaspoon Old Bay Seasoning TM
* 1 pound crabmeat

DIRECTIONS

1. Preheat oven on broiler setting. Lightly grease a baking sheet.
2. In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
3. Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Answer 3

Crab Imperial
Ingredients:
1 green pepper, finely chopped
2 pimientos, chopped
1 Tbsp. English mustard
1 Tbsp. salt
1/2 tsp. white pepper
2 eggs
1 cup mayonnaise
3 lbs. crab meat (backfin or lump)
paprika or Old Bay Seasoning

Instructions:
In a large bowl combine all ingredients except crab meat and paprika and mix well. Add crab meat and mix gently. Spoon into baking shells. Top with additional mayonnaise and paprika or Old Bay Seasoning. Bake at 350º for 15 minutes. 12 servings.

Simple Imperial Crab

Ingredients:
4 Tbsp. butter
3 Tbsp. flour
1 cup milk
1 lb. crabmeat
1 egg, beaten
1/2 cup pimiento
3 Tbsp. mayonnaise
1 tsp. dry mustard
salt and pepper
bread crumbs
butter

Instructions:
Make a white sauce with the butter, flour, and milk. Cool Slightly. Mix the next five ingredients with the white sauce and season with salt and pepper. Put into crab shells, scallop baking shells, or a baking dish. Sprinkle with buttered bread crumbs, dot with butter, and brown in a 350º oven. Freezes well. Makes 6 servings.
Courtesy Queen Anne Goes To The Kitchen by The Episcopal Church Women of St. Paul's Parish
Baltimore Crab Imperial

A version of the famous Baltimore dish!

Ingredients:
1/4 cup butter
2 Tbsp. diced green bell peppers
2 Tbsp. pimentos or red bell peppers
1/2 cup chopped fresh mushrooms
3/4 cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. capers, drained and chopped
1/4 tsp. Tabasco sauce
1/2 tsp. black pepper
1 tsp. Old Bay Seasoning
1 lb. lump crabmeat
Imperial Topping: In a small bowl, combine the following ingredients and mix well
1 egg, beaten
1/4 cup mayonnaise
pinch paprika
1 Tbsp. chopped fresh parsley

Instructions:
Preheat oven to 350°. In a skillet melt the butter and sauté the bell pepper, pimentos and mushrooms until soft and set aside. Combine all the remaining ingredients, except the crabmeat and topping, in a small bowl and mix well. Add the sautéed peppers and mushrooms to the mixture. Place the crabmeat in a mixing bowl and pour the pepper mixture over it. Toss gently. Spoon the mixture into 4 small individual casserole dishes or well cleaned crab shells or aluminum crab baking shells. Bake for 20 to 25 minutes. While baking prepare the topping. After baking remove the casseroles from the oven. Preheat the broiler. Spoon the topping evenly over each casserole. Place under the broiler 1 to 2 minutes or until nicely browned. Serve immediately. Serves 4.
Courtesy The Chesapeake Bay Cookbook by John Shields

Answer 4

I just answered this question for someone who has imitation crab meat but the same recipes would apply to your crab meat so here they are:

Here are two recipes for you. I like them both. The one without noodles is from my grandmother who lived to 101 yrs old.

CRAB MEAT SALAD

1 lb crab meat
1/4 yellow onion - diced
1 stalk celery - diced
4 radishes - diced
1 medium carrot - diced
1/2 head lettuce (either iceberg or Romaine) - shredded
black pepper to taste
Mayonnaise (apx 1/3 cup)
Milk (apx 3 T or more)
1/2 tsp sugar

Place everything in a bowl except the black pepper, mayo, milk, sugar and crab meat. Mix together the black pepper, mayonnaise and sugar. Add the milk to thin it - you just want to lightly coat everything in the bowl - don't want it thick and blobby. Stir well. Spoon a little of the dressing over the salad and stir in. Add a little more until you have everything just lightly coated. Then add the crab meat and stir it in just until incorporated and coated. Serve on a slice of lettuce. My grandmother fixed this often.

CRAB MEAT NOODLE SALAD

1 lb crab meat
1/4 onion - diced
1 stalk celery - diced
1 medium carrot - diced
1/4 red or green bell pepper - diced
4-5 radishes - diced
1 c uncooked elbow or shell macaroni
4-5 Roma tomatoes - diced
Mayonnaise (1/2 - 3/4 c)
Mustard (2 tablespoons)
2 tablespoons pickle relish (sweet or sour - your choice)
3/4 tsp curry (optional but I like it)
salt and pepper to taste

Bring water to the boil and add your noodles. Cook exactly 8 minutes, drain, rinse in cold water and drain again. Put the onions, carrots, celery, bell pepper, and radishes in a bowl. Mix together the mayonnaise, mustard, pickle relish, curry (optl), and salt and pepper to taste. Pour your noodles into the bowl with the other ingredients and pour in the mayonnaise mixture. Mix well. Add the tomatoes and mix well again. (The juices from the tomatoes will thin the salad dressing). Add the crab meat and stir just until there is crab meat throughout the salad. This salad is also good with smoked salmon. If you have a milder smoked salmon, add more than you would with a stronger smoked salmon.

You can also use your crab meat, mixed with some minced onion and a little Thousand Island Dressing (here's my recipe for that) over an English Muffin half and topped with a slice of cheese and broiled until the cheese is melted and everything is hot.

THOUSAND ISLAND DRESSING

Take a water glass and put about 1" of pickle juice (sweet or sour - your choice) in the glass. Add about 1 rounded T catsup and 1 rounded T mustard. Add 1/2 tsp celery seed and 1/2 tsp black pepper. Then add about 1/4 - 1/3 cup mayonnaise - depending on how much you want to make. Stir until everything is mixed well. It's OK to have a few white "lumps" of mayonnaise in there. If you want it a little spicier, add about 1/3 tsp ground cayenne or red pepper.

Chopped hard boiled eggs would be good in the two recipes as well.

Answer 5

CRABMEAT SALAD

1 lb fresh lump crabmeat
1 small red onion, chopped
Half a red bell pepper, chopped
4 tablespoons chopped parsley or cilantro
Half cup (4 oz.) softened cream cheese
4 tablespoons mayonnaise
3 tablespoons lemon juice
Salt & pepper to taste

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

http://www.foodforthoughtonline.net/

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Answer 6

*********CREAMY CRAB DIP
1/2 c. dairy sour cream
1/2 c. mayonnaise
1 (3 oz.) pkg. cream cheese, room temperature
1 tsp. Worcestershire sauce
1 garlic clove, crushed
1/4 tsp. seasoned salt
1 tbsp. lemon juice
3 or 4 drops hot pepper sauce
1 (6 oz.) can crabmeat, drained, flaked
Potato chips or corn chips for dipping
In medium bowl, combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic, seasoned salt, lemon juice and hot pepper sauce until blended. Stir in crabmeat. Refrigerate 3 or 4 hours before serving to blend flavors. Serve cold with potato chips or corn chips for dipping. Makes about 2 cups.

*******DEVILED EGGS WITH CRAB MEAT

6 hard cooked eggs, peeled
3-1/3 tbsp. mayonnaise or salad dressing
1-1/3 tbsp. finely chopped celery
2 tsp. dijon mustard
1 tsp. oregano
1 tsp. onion powder
few drops, worcestershire sauce
salt and pepper to taste
1 can (6-oz) salad crab meat, drained

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, worcestershire sauce, salt and pepper. Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days. I normally never have any leftovers!!!!

Answer 7

crab bisque, crab cakes, crab louis salad, cracked crab with lemon wedges, red potatoes, green salad, and garlic bread!
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