Ingredients

• 1 (7 1/2 oz.) Crab Meat
• 1/4 lb. Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 Tbsp. parsley
• 2 tsp. lemon juice
• 2 Tbsp. butter
• 1 loaf French bread
• 1/4 tsp. garlic salt

Directions

Combine Crab Meat, mayonnaise, sour cream, parsley and garlic salt. Slice bread in half lengthwise, spread on butter, cheese slices (trim to fit bread) and Crab mixture and bake at 350 F until lightly browned, about 25 minutes.

• 1 ts Black peppercorns
• 1 ts Mustard seeds
• 1 ts Dill seeds
• 1 ts Coriander seeds
• 1 ts Cloves
• 1 ts Allspice berries
• A small piece of dried ginger
• 3 Dried bay leaves

Directions

Tie the spices in a muslin bag and add to the water for boiling the crab.

Crab boil is popular along the southeast coast of the United States, particularly in Louisiana. A similar blend, where the spices are ground, is used to spice fish.

• 1 can cream of mushroom soup
• 1 can cream of asparagus soup
• 1 can cream of onion soup
• 1 pint Half and Half
• 1 can Crab Meat

Directions

Mix all ingredients together. Heat on low for 20 to 30 minutes. Serve over cooked rice.

• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 (10 1/2 oz.) can condensed cream of asparagus soup
• 1 1/2 soup cans milk
• 1 cup light cream
• 1 (7 1/2 oz.) can (1 cup) Crab Meat, flaked and cartilage removed
• 1/4 cup dry white wine

Directions

Blend soups; stir in milk and cream. Heat just to boiling. Add Crab; heat through. Stir in wine just before serving. Float butter atop. Serves 6 to 8.

• 4 Eggs
• 4 oz Fresh Or Canned Crabmeat
• Hollandaise Sauce
• 2 Split English Muffins

Directions

Prepare the Hollandaise Sauce and set aside. Remove any excess liquid from the crabmeat and set aside. Toast English muffins. Poach eggs. Place 2 muffin halves on each plate. Place 1 ounce crabmeat on top of each muffin half. Place a poached egg on top of crabmeat. Cover each muffin with Hollandaise sauce. Place in microwave and heat for 45 seconds. Serve immediately. To make traditional eggs benedict, just substitute Canadian Bacon for the crabmeat.

• 2 oz. cream cheese
• 1/2 small onion, chopped
• 1/2 can cream of celery soup, undiluted
• 1 package unflavored gelatin
• 1 (7 oz.) can white Crab Meat
• 1/2 cup finely chopped celery
• 1/4 cup chopped Spanish olives
• 1/2 cup mayonnaise

Directions

Dissolve gelatin in 3 tablespoons of cold water. Heat soup to lukewarm and add to gelatin. Combine other ingredients. Beat very well. You can add a dash of seasoned salt, a little lemon juice and a dash of Tabasco for added flavor.

Pour into a mold. When unmolded you can decorate with additional olives.

• 1 (6 oz.) package Crab Meat
• 1 (8 oz.) package cream cheese, softened
• 2 Tbsp. chives, chopped
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/2 cup pecans, choppe
  
  Directions

Thaw and drain Crab Meat. Blend softened cream cheese, chives, garlic powder, and salt. Fold in Crab Meat. Shape into a ball. Roll in pecans. Serve with crackers or fresh vegetables.

• 1 package cream cheese, softened
• 1 can Crab Meat
• 1 small onion
• Mrs. Dash seasoning (couple shakes)
• 2 dashes Tabasco

Directions

Combine and mix. Form into ball and chill. Coat with cocktail sauce. Chill again. Serve with Wheat Thins.

• 1 can Crab Meat, drained
• 1 cup Cheddar cheese
• 1 can Shrimp, drained
• 1 cup potato chips
• 2 cups onion, diced
• 1/2 tsp. salt
• 2 tsp. lemon juice
• 1 cup mayonnaise
• 1 Tbsp. Worcestershire
• 1 can water chestnuts

Directions

Grate cheese and crush potato chips. Mix all ingredients. Fill casserole. Sprinkle top with cheese and top with potato chips. Bake at 425 F for 20 minutes.

• 1/4 cup tomato juice
• Dash pepper
• 1 well beaten eggs
• 9 slices bacon, cut in half
• 1 (7 1/2 oz.) can Crab Meat (1 cup) flaked & cartilage removed
• 1/2 cup fine dry bread crumbs
• 1 Tbsp. parsley
• 1 Tbsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. Worcestershire sauce

Directions

Mix tomato juice and egg. Add Crab, bread crumbs, parsley, lemon juice, salt, Worcestershire and pepper; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with wooden picks. Broil 5 inches from heat, about 10 minutes, turning often to brown evenly. Serve hot. Makes 18 rolls.