Crabmeat Rabbit Recipes

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BRAISED RABBIT



Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Steps:

  • In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Nutrition Facts :

ROAST RABBIT WITH THYME



Roast rabbit with thyme image

This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit

Provided by Michel Roux Jr

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 5

1 whole farmed rabbit (about 1.2kg)
2 tbsp thyme leaves
4-6 tbsp olive oil
12 small onions or shallots, peeled
16 garlic cloves , peeled

Steps:

  • Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
  • Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
  • Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

Nutrition Facts : Calories 525 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium

CRABMEAT RABBIT



Crabmeat Rabbit image

This is from my Mom's recipe cards. I have not tried this recipe. No I do not know why this is called Crabmeat rabbit. There is no rabbit in this.

Provided by Creation In Hope

Categories     Crab

Time 10m

Yield 1 bowl of dip

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 (10 1/2 ounce) can condensed tomato soup, undiluted
1/4 teaspoon salt
pepper sauce
1 (6 ounce) can crabmeat

Steps:

  • melt cream cheese with tomato soup.
  • Add salt, pepper and crabmeat.
  • Serve hot in chafing dish.
  • Can also be served cold.

Nutrition Facts : Calories 1113, Fat 81.8, SaturatedFat 50.8, Cholesterol 320.9, Sodium 4315, Carbohydrate 46, Fiber 3.6, Sugar 24.6, Protein 53

CRABMEAT BOATS



Crabmeat Boats image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 661 calories, Fat 44g fat (16g saturated fat), Cholesterol 148mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.

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