Crab Spread Recipe With Celery Recipe For Zucchini Recipe For Chicken

CRAB STUFFED CHICKEN BREASTS

Steps:

• To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
• In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
• Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

CRAB SPREAD I

Steps:

• Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

CRAB SALAD-STUFFED ZUCCHINI

Steps:

• Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.
• Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.
• Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.

BLUE CRAB CAKE PANINI

Steps:

• Heat the oil in a saute pan over medium high heat. Saute celery and 1/3 cup green onions until soft. Set aside.
• Preheat the broiler.
• In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley, seafood seasoning, and salt. Add the sauteed onion and celery, and the crabmeat and gently mix.
• Form the crab mixture into 8 cakes using either a round mold or your hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes for about 4 minutes. Gently turn them over, careful not to break them, and broil the other side. At the end of 8 minutes, they should be nicely browned.
• Heat stovetop grill on medium high heat. Alternately, you can make this recipe on an outdoor grill. "Crown" the buns by cutting off the rounded tops with a bread knife. This will leave you with 8 buns with flat tops. Cut in half lengthwise, if not already split. Brush the outsides with olive oil.
• On the inside of the top half of each bun, spread about 1 tablespoon of the basil sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab cake on the bottom half of the bun and cover with the top half of the bun.
• Grill each sandwich for 1 to 2 minutes per side. While you grill, press down on the sandwich with a metal spatula. This will flatten the sandwich, and make pretty grill marks on the bun. The sandwich is done when it is lightly browned on each side. Cut the sandwiches into halves or quarters and serve.
• Mix all ingredients in a food processor and set aside.
• Toss the ingredients together in a small bowl and set aside.

CRAB-STUFFED CELERY

Steps:

• In a small bowl, combine the first six ingredients. Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe mixture into celery sticks. Store in the refrigerator.

CRAB AND CELERY SALAD

Steps:

• Mix the celery, eggs, tomatoes, and parsley together in a large bowl. Drizzle with the lemon juice and olive oil, seasoning with salt. Toss well, to coat the salad with the dressing. Add the crabmeat, and toss gently to combine, without breaking up the lumps of crab.

ZUCCHINI DIP

Steps:

• Blend garbanzo beans, 1 cup zucchini, salsa verde, and green chiles in a blender until smooth; pour into a bowl.
• Stir remaining zucchini and red onion into the blended mixture; season with salt and black pepper.

IMITATION CRAB & CELERY SALAD

Steps:

• Combine crab meat and celery in a bowl.
• Mix Miracle Whip, onion and salt and pepper together.
• Pour over crab meat.
• Toss together and refrigerate for about 2 hours before serving.

CONNIE'S ZUCCHINI "CRAB" CAKES

Steps:

• In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
• Shape mixture into patties. Dredge in flour.
• In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

FANTASTIC CRAB DIP

Steps:

• In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use.
• To serve warm, heat in microwave for 3 to 4 minutes.

ZUCCHINI CRAB QUICHE

Steps:

• Preheat oven to 350.
• Bake piecrust for 10 minutes, cool.
• Whip eggs and milk/cream until light and fluffy.
• add all other ingredients, watch salt as crab and cheese are fairly salty.
• Pour into prebaked pie crust.
• Bake at 350 for 45 to 50 minutes or until toothpick inserted into middle comes out clean, be careful not to overcook, just until touched in the middle is almost firm to touch.

CRABLESS CHICKEN CAKES

Steps:

• In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
• Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.