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Crab Boats

CRAB BOATS

this is absolutely wonderful. i changed the recipe to smaller slices of french bread and spread the crab filling on the top. heat and serve as appetizer or with a soup for lunch.

Time: 20 minutes

Steps:

  • mix all ingredients with enough mayonnaise to make it moist
  • scoop out the center of the french bread loaf and fill with the crab filling
  • bake in 350f oven until the cheese melts


crab boats image

Number Of Ingredients: 5

Ingredients:

  1. crabmeat
  2. american cheese
  3. onion
  4. mayonnaise
  5. french bread


CRABMEAT BOATS

I've been making this recipe for more than 40 years. You can also spread the filling on small rolls and serve them as an appetizer. -June Strang, Grand Blanc, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 2 servings.

Steps:

  • Preheat oven to 400°. Carefully hollow out each roll, leaving a 1/2-in. shell (save removed bread for another use). Spread inside of rolls with butter. In a large bowl, combine the crab, cheese, celery, mayonnaise, parsley, seafood seasoning if desired, and paprika; divide between rolls. Wrap each in foil and place on a baking sheet. Bake until cheese is melted, 15-20 minutes.


Crabmeat Boats image

Number Of Ingredients: 9

Ingredients:

  • 2 kaiser rolls, split
  • 2 teaspoons butter, softened
  • 1 can (6 ounces) lump crabmeat, drained
  • 4 ounces Swiss cheese, cubed
  • 1 celery rib, chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon seafood seasoning, optional
  • 1/4 teaspoon paprika


AVOCADO CRAB BOATS

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 8 servings.

Steps:

  • Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.


Avocado Crab Boats image

Number Of Ingredients: 12

Ingredients:

  • 5 medium ripe avocados, peeled and halved
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 tablespoons minced chives
  • 1 serrano pepper, seeded and minced
  • 1 tablespoon capers, drained
  • 1/4 teaspoon pepper
  • 1 cup shredded pepper jack cheese
  • 1/2 teaspoon paprika
  • Lemon wedges


CRAB BOATS

This is absolutely wonderful. I changed the recipe to smaller slices of French bread and spread the crab filling on the top. Heat and serve as appetizer or with a soup for lunch.

Recipe From food.com

Provided by Margie Brock

Time 20m

Yield 25 serving(s)

Steps:

  • Mix all ingredients with enough mayonnaise to make it moist.
  • Scoop out the center of the French bread loaf and fill with the crab filling.
  • Bake in 350F oven until the cheese melts.


Crab Boats image

Number Of Ingredients: 5

Ingredients:

  • 2 cans crabmeat, minced
  • 8 ounces American cheese, shredded
  • 1 onion, chopped fine
  • mayonnaise, to bind
  • 1 loaf French bread (or two small loaves)


CRABMEAT-STUFFED ZUCCHINI BOATS

This a delicious way to use up all that summer squash! I will often make this recipe on Sunday and then have an easy, nutritious lunch ready for the week.

Recipe From allrecipes.com

Provided by Michelle Thompson Arndt

Time 55m

Yield 4

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned, about 5 minutes.
  • Scoop flesh from the zucchini halves using a spoon, leaving a 1/4-inch layer intact. Chop zucchini flesh and stir into the skillet. Cook until soft, 3 to 5 minutes. Stir in bread crumbs, parsley, salt, and pepper. Reduce heat to low.
  • Flake crabmeat into the skillet, leaving some larger chunks. Add lemon juice and ground mustard. Cook until crabmeat is heated through, 2 to 3 minutes. Remove from heat.
  • Divide crabmeat mixture evenly among the zucchini halves. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until zucchini is soft, 20 to 30 minutes.


Crabmeat-Stuffed Zucchini Boats image

Number Of Ingredients: 13

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 large zucchini, trimmed and halved lengthwise
  • 1 cup Italian-seasoned bread crumbs
  • 1 ½ tablespoons dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound imitation crabmeat
  • 2 ½ teaspoons lemon juice
  • ½ teaspoon ground mustard
  • 2 tablespoons grated Parmesan cheese, or to taste


MANDY'S CRAB STUFFED ZUCCHINI

After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!

Recipe From allrecipes.com

Provided by Mandy Blizzard

Time 45m

Yield 4

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
  • Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
  • Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.


Mandy's Crab Stuffed Zucchini image

Number Of Ingredients: 13

Ingredients:

  • 4 zucchini, ends trimmed
  • 1 tablespoon butter
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • ½ green bell pepper, finely chopped
  • 1 pound crabmeat
  • 1 teaspoon ground paprika
  • salt and ground black pepper to taste
  • 1 cup Italian seasoned bread crumbs
  • ¼ cup mayonnaise, or as needed
  • ¼ cup dry white wine
  • 3 tablespoons butter, melted
  • ½ cup shredded Parmesan cheese, divided


SAUSAGE-STUFFED ZUCCHINI BOATS

Recipe From foodnetwork.com

Provided by Nancy Fuller

Time 1h

Yield 8 zucchini boats

Steps:

  • Preheat the oven to 400 degrees F.
  • With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
  • In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  • In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
  • Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.


Sausage-Stuffed Zucchini Boats image

Number Of Ingredients: 12

Ingredients:

  • 4 medium zucchini, cut in half lengthwise
  • 1 tablespoon olive oil
  • 8 ounces sweet loose Italian sausage
  • 8 ounces hot loose Italian sausage
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 2 medium vine-ripened tomatoes, chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mozzarella, shaved
  • 1/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley


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