CREAMED CRAB
"This snappy crab sauce is so delicious over steamed rice that your guests will never guess it's good for them," remarks Emily Chaney of Penobscot, Maine. "Complete the meal with green beans, a tossed salad and fruit for dessert," she recommends.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine flour and butter-flavored granules. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thicken and bubbly. , Stir in the mayonnaise, mustard, hot pepper sauce and pepper until smooth. Stir in crab and cooked egg whites; heat through. Serve with rice.
Nutrition Facts : Calories 185 calories, Fat 4g fat (0 saturated fat), Cholesterol 61mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h15m
Yield 18 servings
Number Of Ingredients 10
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.
KARYN'S CREAM OF CRAB SOUP
This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
Provided by KARYN821
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g
CREAMY CRAB CASSEROLE
A recipe from my old English teacher who makes this every Christmas Eve for her family. My family joined theirs one Christmas Eve and fell in love with this entree! I couldn't find white Worcestershire sauce, so I just used the regular. Also, if you're on a budget, crab can be expensive at times, so I've done half crab/half shrimp in this recipe and it's just as great.
Provided by kdr_7
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend cheese, mustard, worcheshire sauce and sour cream till smooth.
- Stir in celery and onion.
- Fold in crab meat.
- Put into quiche dish that has been sprayed with Pam.
- Sprinkle with Old Bay or paprika.
- Bake at 350 degress for 35-40 minutes.
- I always double, and sometime even triple, this recipe.
CREAMY CRAB SPREAD
This spread is so good, we never have leftovers. It's ideal for busy days because it's ready in a jiffy. -Norma Reynolds, York, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/3 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, mayonnaise and ketchup; beat until smooth. Stir in the crab and onion. Serve with crackers.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
CREAMY CRAB AU GRATIN
Red pepper sauce adds a little kick to a creamy crab mixture topped with crunchy bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat.
- In small bowl, beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat.
- Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until heated through.
Nutrition Facts : Calories 285, Carbohydrate 22 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1580 mg
CREAMY CRAB OF CYMRY
A delicious hot Welsh starter course. Crabs used to be so plentiful around the coast of Wales that, in great houses and castles, several different ways of serving them were invented, in case family and guests should tire of them. Though the crabs are no longer in such great abundance, this dish remains one of the most popular.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 ounce of the butter in a heavy 1-quart saucepan.
- Stir in the flour and mix to blend thoroughly.
- Slowly stir in the milk and boil gently to make a smooth thick sauce.
- Stir in the mace, salt and pepper.
- Mix in all the crab and bring just to the boil.
- Stir in the cream and check the seasoning.
- Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese.
- The dishes can wait in the refrigerator for several hours before cooking.
- Dot the top of each dish with the remaining butter and stand the small dishes in ½ inch of water in a baking tray.
- Bake for 10 minutes in a preheated oven at 400°F.
- The tops should be crisp and golden brown and the crab thick and creamy.
Nutrition Facts : Calories 278, Fat 17.5, SaturatedFat 10.5, Cholesterol 92.6, Sodium 454.7, Carbohydrate 15.5, Fiber 0.6, Sugar 0.7, Protein 14.4
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