Make and share this Imitation Crab (Surimi) and Avocado Salad recipe from Food.com.
Author: Red_Apple_Guy
Make and share this Dungeness Crab and Black Bean Soup recipe from Food.com.
Author: Ashley U
This is a wonderful recipe that I developed using my Hollandaise Sauce with one of my favorite things, which is crabmeat. If you have any questions, you may e-mail me: [email protected]
Author: Alan Leonetti
This colorful pasta salad is a tasty side dish that is great to take to partys or a cookout. By using the fake crab, it is an inexpensive salad to fix.
Author: Crazycook in PA
YUM! Fennel adds a subtle sweet note, but you can omit if it's not on hand. You can also adjust sherry to taste, I just love sherry with creamy crab dishes. This recipe calls for a casserole dish but use...
Author: c.walsh
This is from Sunset. Have not made it yet just posting for safe keeping The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores....
Author: wicked cook 46
This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook...
Author: Balto Bonnie
Can't remember where I got this; an addition to a magazine. It is very good. Not a traditional Crab Cake maybe but very tasty and very EASY. The Zaar format didn't recognize just an envelope of salad dressing...
Author: JanetB-KY
These are from the Sunset Seafood cookbook (1985). The recipe is written for crab, but we've been subbing canned salmon in them for years. We like them with Vegan Fried Celery & Cabbage (Recipe #21095)...
Author: OliveLover
"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore...
Author: BecR2400
Make and share this New Orleans (Nawlins) Style Crab Bisque recipe from Food.com.
Author: nome179er
I am a born and raised Marylander and I've tried lots of seafood and have my favorites! This is my all time favorite and my family says it's so good they'd pay for it! Its rich and creamy with a little...
Author: shan9251
Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.
Author: FoodieFanatic
I'm not one to cook things with a lot of ingredients or steps, but this sounds like it would be worth it! Real crabmeat can be used instead of imitation crabmeat if you prefer. From Betty Crocker Annual...
Author: mailbelle
Make and share this Soft-Shell Crab BLT Sandwiches recipe from Food.com.
Author: ratherbeswimmin
Don't be scared, time to get fancy! I am totally into elegant dishes, and this is one of my favorites. Amuse-Boushe "a little bite" of a flavorful soup to begin a dinner party. This is NOT a large quantity...
Author: Mooseybear
Make and share this Asian Crab Cakes over Arugula With Wasabi Dressing recipe from Food.com.
Author: Vino Girl
Make and share this Imitation Crab & Celery Salad recipe from Food.com.
Author: Darlene Summers
Make and share this Phyllo Cups With Crab Salad recipe from Food.com.
Author: Alia55
Make and share this Xochipilli's Enchiladas De Marisco recipe from Food.com.
Author: Member 610488
Make and share this Crab Cakes With Roasted Pepper Remoulade Sauce recipe from Food.com.
Author: Shelby Jo
These light and fresh bites don't require a fork and are easy to pick up and carry at a cocktail or dinner party and can be made a day or two in advance. Or reduce the recipe size for an endulgent lunch...
Author: CutiePieHentai
Make and share this Stuffed Tilapia With Crab Meat recipe from Food.com.
Author: PalatablePastime
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Make and share this Company Crab Casserole recipe from Food.com.
Author: Bev I Am
Make and share this Shrimp and Crab Loaf recipe from Food.com.
Author: ratherbeswimmin
I can't remember where I got this recipe from, the clipping is in pretty bad condition, I think it was and old, old, old William Sonoma catalogue. I love it because is so easy and fast to make but it tastes...
Author: MsPia
Serve this tasty dish for lunch or dinner with a mixed green or Caesar salad.
Author: JAYDA
Author: Reed Hearon
I have no idea where this recipe came from - I've had it on a well-used recipe card for years! It's easy to make and perfect for brunch.
Author: DebS 2
My sister-in-law brought these to my Super Bowl Party and they were the first thing to go.... absolutely simple, yet INCREDIBLY tasty and EASY. I dare anyone not to like this. Plus, you can freeze them....
Author: Raquel Grinnell
Make and share this Clam and Corn Chowder recipe from Food.com.
Author: dicentra
Make and share this Crab Stuffed Eggplant Royale recipe from Food.com.
Author: Witch Doctor
I made this one up, but not saying I'm the first to do that. It's sort of 3 dishes in one. My friends say this is one my best creations. It has lots of butter in it, but I have tried to substitute and...
Author: Ben and Boo
From a Louisiana native, I urge you to try this recipe next time you have a Cajun craving. I would imagine if you don't care for crab, you can use whichever seafood you fancy.
Author: ladywisconsin
The entire crab, shell and all can be eaten. Soft shell crabs are just blue crabs who have shed their shell, and are waiting for a new one to grow. When you buy fresh crabmeat, use within a day of purchase....
Author: KittyKitty
This recipe is close to my favorite appetizer from my favorite restaurant in Anchorage, Alaska. It's creamy and delicious served with thinly sliced crusty bread.This is different from most crab dips posted...
Author: akgrown
Make and share this Crab & Preserved Lemon Risotto recipe from Food.com.
Author: Chickee
I like this method of cooking crabs, it works for prawns too. Yummy stuff for a special occassion that doesn't involve much work. Which is always good. *wink*
Author: KitchenManiac