Crab Spread Recipe With Celery Recipe For Zucchini Recipe For Hand

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 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.

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.

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.

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

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 MOCK CRAB CAKES

Steps:

• In large bowl combine zucchini, egg and butter.
• Stir in bread crumbs, onion, celery and seasonings.
• Mix well.
• Add tuna and fold in Can add another egg if needed.
• Shape into patties and dredge with flour mixture.
• In med. skillet, heated, add oil to it.
• brown patties until golden brown on both sides.
• Serve with tarter sauce on buns. Add lettuce, tomato and red onion slices to top the burges. Also serve with dill dip (like mayonnaise on the bun).

SAUTéED ZUCCHINI AND CELERY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
• Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.

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.