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Crusty Crab


quick, easy and versatile. serve it with crusty bread as an appetizer, serve it on a bed of lettuce with crusty bread for a summer meal or serve it on crusty bread with leafy green lettuce.

Time: 15 minutes


  • combine all ingredients and chill
  • serve with sliced , crusty french bread

crusty crab image

Number Of Ingredients: 8


  1. crabmeat
  2. tomatoes
  3. eggs
  4. mayonnaise
  5. sour cream
  6. white vinegar
  7. salt and pepper
  8. fresh chives


A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.

Recipe From

Provided by JESSICA971

Yield 4


  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
  • Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

Crab Crusted Grouper image

Number Of Ingredients: 9


  • 2 tablespoons Parmesan cheese flavored bread crumbs
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped yellow bell pepper
  • 2 green onions, chopped
  • ¼ jalapeno pepper, seeded and minced
  • 4 tablespoons butter, melted
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 tablespoons shredded mozzarella cheese
  • 4 (6 ounce) fillets grouper


This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.

Recipe From

Provided by Gillian Spence

Time 25m

Yield 4-6 serving(s)


  • Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
  • Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
  • Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
  • NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
  • Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
  • Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.

Copycat Boiling Crab Recipe image

Number Of Ingredients: 14


  • 2 cups margarine
  • 1 bag louisiana crawfish, Crab, and Shrimp boil
  • cayenne pepper
  • mccormick bayou cajun seasoning
  • lemon pepper
  • paprika
  • Old Bay Seasoning
  • louisiana hot sauce
  • 8 garlic cloves, chopped
  • 1 lemon, quartered
  • 8 lbs crawfish, live
  • 1 lb red potatoes, halved
  • 8 ears white corn
  • 1 lb smoked sausage, cut into 1-inch segments


These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida

Recipe From

Provided by Taste of Home

Time 30m

Yield 4 servings.


  • Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Crab-Topped Fish Fillets image

Number Of Ingredients: 7


  • 4 sole or cod fillets, or fish fillets of your choice (6 ounces each)
  • 1 can (6 ounces) crabmeat, drained and flaked, or 1 cup imitation crabmeat, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/3 cup slivered almonds, toasted
  • Paprika, optional


Sinful!!!...and addictive!!

Recipe From

Provided by Doreen Fish


  • 1. Mix the first 6 ingredients together. Toast the bread slices in the broiler. Mound up crab spread on top of bread slices and broil until hot.

Cheesy Crab Bread image

Number Of Ingredients: 7


  • 1 c mayonnaise
  • 1 can(s) 8 oz crab
  • 1 c grated cheddar cheese
  • 1 c mozzarella cheese
  • 6 green onions, ....more or less...chopped
  • 1 dash(es) old bay seasoning
  • 1 loaf french bread sliced


Recipe From

Provided by Cat Cora

Time 1h5m

Yield 4 to 6 servings


  • Crack the crab reserving the juices and tomalley. Set aside.
  • Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot. Add the chili flakes, thyme, garlic, and lemon juice. Mix in the reserved crab juices and bring to a quick simmer over low heat. Give it a final quick stir and remove the pan from the heat. Pour the tomalley mixture into a small mixing bowl and allow it to cool. (Start roasting the crab once the tomalley sauce is cooling.) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper. Taste and add more salt, pepper, or thyme, if you like.
  • Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.
  • On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot. Add crab pieces and season with salt, pepper, to taste, and mix well. Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.) Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
  • To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves. Garnish the platter with lemon wedges and slices of garlic-rubbed toast. Serve immediately.

Oven-Roasted Crab

Number Of Ingredients: 19


  • 4 (1 to 1 1/2 pound) Dungeness crabs or 2 (2 pound) crabs, cooked, cleaned (reserve juices and tomalley)
  • Reserved tomalley
  • 1 teaspoon chili flakes
  • 1 teaspoon chopped fresh thyme leaves
  • 5 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • Reserved crab juices
  • 1 cup mayonnaise or aioli
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 pound butter (1 stick)
  • 4 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons lemon zest (about 4 to 5 lemons)
  • 4 tablespoons fresh lemon juice
  • Salt and freshly cracked black pepper
  • 3 tablespoons roughly chopped Italian flat-leaf parsley
  • Lemon slices or wedges, for garnish
  • 4 to 8 slices crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil

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