I was at a restaurant and they were serving red pepper crab bisque and it was so delicious, so I came home and made my own version of it. Real crab can be a little pricey so I used imitation, not as good...
Author: Smuckercooker
I created this recipe when I was 20, I was always invited to the family get togethers, but never asked to bring something- I was still considered one of the "kids." I tried to copy an appetizer I had at...
Author: Dawnab
Mrs. Tawes was the wife of a Maryland governor, many years ago, and my parents lived in Annapolis, MD, where the Chesapeake Bay watermen brought FRESH crabs to be steamed, picked, and sold. This was a...
Author: NurseJaney
Make and share this Admired Avocado and Crab Pasta recipe from Food.com.
Author: Wild Thyme Flour
Looks easy and not too many ingredients - here for safe keeping from Our Best Home Cooking, courtesy of Moriches Bay Realty.
Author: Oolala
I found this in a booklet called Garden Fresh Salads and Vegetables. A perfect summer seafood pasta salad.
Author: CJAY8248
Make and share this Crab & Lemon Spaghetti recipe from Food.com.
Author: English_Rose
Chef's Note: If you wish to take the additional time involved instead of cutting a pocket in the center of the roast you can butterfly the Roast, place the stuffing in the center then roll the roast and...
Author: Chef Lyle
This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor...
Author: Chef Luis Aguilar
This classic Cajun recipe makes a great first course or a full meal. It isn't smooth like puree like it's French counterpart. I use Mudbugs (crawfish), Shrimp or Crab and sometimes all three!
Author: Cozinheiro Ricky
This recipe has been entered for ZWT II & my source is: www.mangiabenepasta.com/seafood.html. Times were not included, so have been estimated.
Author: twissis
Make and share this Crab Meat Aurora Pasta recipe from Food.com.
Author: cnelsongoens
This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are...
Author: Andi Longmeadow Farm
Make and share this Mushroom and Crabmeat White Wine Sauce recipe from Food.com.
Author: MellyBelly
Make and share this Imitation Crab Bruschetta recipe from Food.com.
Author: Viclynn
A simple and yummy soup from the RSVP section of Bon Appetit from The Museum Cafe, Paris Bigson Square Museum of Art in Great Falls, MT.
Author: lazyme
Make and share this Maryland Seafood Chili recipe from Food.com.
Author: zachary.zoller
I do not know where this recipe came from but it is very easy and is good served cold or warm with chips or crackers. I use mild salsa, but it can be spiced up with a hotter flavor of salsa or more hot...
Author: CherlieBird
Author: Rozanne Gold
I live on the coast where seafood is plentiful. This dip tastes best if you use fresh blue crab and fresh shrimp. If you like spicy food, adjust the horseradish and chili sauce to suit. This is a great...
Author: Miss Fannie
Author: Maggie Ruggiero
This is the absolute best stuffing for whatever you want to stuff--my family mainly likes to stuff it into their mouths as fast as possible!!! I use the already cooked shrimp so prep time is minimal. I...
Author: Georgia Girl
For all you seafood lovers, here is a wonderful summertime cold soup, that is very flavorful and delicious.
Author: Kittencalrecipezazz
This has been posted for the Virtual Culinary Cruise of the British Isles and Northern Ireland. The Isle of Wight is famous for Crab Pasties, and this is Rick Stein's version.
Author: Patchwork Dragon
Alaska King Crab "Nachos"
Make and share this Antipasto Seafood Salad recipe from Food.com.
Author: Molly53
I looked through all the crab cake recipes and was horrified that all of them seemed to have mayo in them. This is a recipe passed down through my family through word of mouth for a long time. The measurings...
Author: Jessica K
Make and share this Hot Crab Dip With Cheddar recipe from Food.com.
Author: ratherbeswimmin
This uses homeade mayonnaise, part of it is used for the cakes, and to the rest of it, dill pickles and chopped capers are added to create a lovely mayonnaise sauce. Fry the cakes in cornstarch a little,...
Author: Tuck Burnette
Author: Alfred Portale
Author: Jasper White
I found this recipe in a magazine. I haven't tried it yet, but it sounds delicious. Let me know what you think.
Author: Tisy Adams
Make and share this Seafood Stuffed Jalapenos recipe from Food.com.
Author: Divinemom5
This dish has been a dinner party favorite of mine for many years. It's elegant yet easy to prepare.
Author: Linda Rier
A new spin on a summer staple from Red Lobster. Fried soft-shell crab is seafood-lovers' bliss. It's a fresh and flavorful combination of the best ingredients on earth.
Author: RedLobsterRestauran
Fresh crabs are very common on the Gulf Coast. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
This is a wonderful crab dish, full of chunks of crab in a delicate cream sauce- no fillers here! This makes an elegant dinner entree for a special meal or can also be served as a first course. It can...
Author: Leslie in Texas
Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you...
Author: bluemoon downunder
This is originally from a magazine in the Sunday Denver Post. Serve with your favorite homemade tartar sauce or remoulade sauce. Splurge for the "real" crabmeat for this recipe and pick it over for shells...
Author: Leslie in Texas
Absolutely wonderful side dish for an elegant dinner. I made these for Xmas dinner and served them with a Lobster Stuffed Beef Tenderloin. YUM!! Give this recipe a try and I guarantee there will be no...
Author: Chippie1
Make and share this Crab Cakes (Weight Watchers) recipe from Food.com.
Author: Marsha D.