Ingredients

• 6 sl Bacon; cooked and crumbled
• 1/3 c Finely chopped green bell pepper
• 1 cn (6-oz) crab meant; rinsed, drained and flaked
• 3 c Shredded cheddar cheese
• 2/3 c Sour cream
• 1/2 c Mayonnaise
• Salt and pepper to taste
• 2 Avocados; seeded, peeled and sliced
• 5 English muffins; split and lightly toasted

Directions

Combine 1 cup cheese, crab meat, green pepper, bacon, sour cream, mayonnaise and salt and pepper in a large bowl. Spoon crab mixture onto muffin halves. Top each with avocado slices and remaining cheese. Broil 3 to 5 minutes or just until cheese melts.

Ingredients

• 1 can Crab Meat (claw)
• 2 oz. sharp Cheddar cheese, grated

Directions

Thin White Sauce:
1 Tbsp. butter
1 Tbsp. flour
1 1/4 cups milk

Greased casserole dish, put in layer of Crab Meat, cover with 1/2 of grated cheese. Add balance of Crab Meat, balance of cheese and add white sauce. Top with cracker crumbs that have been mixed with some melted butter. Bake uncovered at 350 F for 50 to 60 minutes.

Ingredients

• 2 Tbsp. butter
• 24-30 cooked asparagus spears
• 2 Tbsp. flour
• 1 lb. Crab Meat
• 1 2/3 cups milk
• Grated Parmesan cheese
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded Swiss cheese
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. dry sherry

Directions

Melt butter and add flour. Stir in milk until smooth. Add cheeses and stir until melted. Add seasonings and sherry and simmer 10 minutes. Line a 13″x9″ casserole with asparagus. Spread Crab over asparagus and cover with sauce. Sprinkle with Parmesan cheese. Bake at 375 F for 20 minutes. 4 to 8 servings.

Ingredients

• 1 (9 inch) pastry shell
• 1 (6 oz.) can Snow Crab
• 2 (4 oz.) cans artichokes, chopped coarsely
• 4 eggs
• 2 cups half & half
• 1/2 tsp. dried dill

Directions

Prepare pastry shell or use purchased one. Drain Crab and artichokes. Set aside. In bowl, combine eggs and half & half, beating well. Stir in cheese and dill. Arrange Crab and artichoke at bottom of pie shell. Pour in egg mixture. Bake at 350 F for 30-35 minutes or until quiche is puffed and lightly brown.

Ingredients

• 1/2 stick butter
• 1 (4 oz.) can artichoke hearts, drained & quartered
• 1/3 cup minus 2 tsp. flour
• Tabasco
• 3 cups milk
• 1 bunch green onions, chopped
• Salt & pepper to taste
• 2 Tbsp. chopped parsley
• 1 lb. Monterey jalapeno cheese, shredded
• 2 lbs. Crab Meat

Directions

Make a cream sauce with butter, flour and milk. Add green onions, parsley, seasonings, cheese and Tabasco until cheese melts. Gently fold in Crab Meat and artichoke hearts. Pour in casserole. Cover with bread crumbs. Bake at 350 F for about 30 minutes.

Ingredients

• 110 g White crab meat; drained
• Oil for frying
• 110 g Firm tofu; drained
• 1 Egg yolk
• 2 tb White flour
• 1/4 ts Salt
• 2 ts Soy sauce
• 2 tb Finely chopped green spring onion
• 1 1 inch piece fresh ginger; grated

Directions

Sieve the tofu into a bowl then mix in the remaining ingredients. Deep fry small portions and drain on kitchen paper.

Serve with fresh lime and a little soy sauce.

Ingredients

• 1 Loaf sourdough bread; cubed
• 5 tb Butter; melted
• 1 c Ricotta cheese
• 1/4 ts Dry mustard
• 1/4 lb Monterey Jack cheese, shredded
• 1/4 lb Sharp cheddar cheese, shredded
• 1/2 lb Dungeness crab meat
• 2 tb Green chiles; chopped
• 12 Eggs; slightly beaten
• 6 c Milk

Directions

Butter a 9″ x 14″ baking dish. Layer the bread with ricotta, crab, Jack and cheddar cheese and chiles.

Blend eggs, milk, butter and mustard in a large pouring bowl. Pour over bread mixture, covering all of it.

Cover the Strata with plastic wrap and refrigerate overnight. Bake at 350 degrees for 30 minutes or until eggs are set.

Ingredients

• 6 oz. Crab Meat (canned or frozen)
• 1 loaf French bread
• 1 cup grated Swiss cheese
• 1/2 cup sour cream
• 2 Tbsp. minced green onions
• 1 Tbsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1 (8 1/2 oz.) can water chestnuts, drained

Directions

Drain and flake Crab Meat. In small bowl combine Crab, cheese, sour cream, onions, lemon juice, salt and Worcestershire sauce; set aside.

Slice 10 water chestnuts into thirds; set aside. Chop remaining chestnuts and add to Crab mixture. Preheat oven to 400 F. Slice bread into 1 inch slices. Spoon Crab mixture evenly onto bread and top with 1 slice water chestnuts. Place on ungreased baking sheet. Bake 10-15 minutes until bubbly. Serve hot.

Ingredients

• 4 (4 oz.) Flounder Fillets
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 1/4 lb. Crab Meat, drained
• 4 tsp. minced onion
• 3 Tbsp. mayonnaise
• 2 tsp. Dijon mustard
• 1/8 tsp. pepper

Directions

Pat Fillets dry with paper towel. Combine spinach, Crab Meat, onion, mayonnaise, mustard and pepper. Spread an equal amount of mixture on each fillet; roll up from narrow end in a jelly roll fashion. Place Fillets seam side down in oiled baking dish. Cover with foil and bake at 375 F for 13 to 18 minutes or until fish just flakes when tested with a fork.

4 servings

Ingredients

• 1/2 cup butter, softened
• 1 small can Shrimp, drained
• 1 (7 oz.) jar Old English cheese spread
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. mayonnaise
• 6 English muffins, split
• 1/2 tsp. garlic salt
• 1/2 tsp. seasoned salt
• 1 Tbsp. onion, grated
• 1 Tbsp. parsley flakes
• 1 small can Crab Meat, drained

Directions

Combine all ingredients except seafood and muffins. Gently stir in Crab Meat and Shrimp. Spread mixture on split muffins and cut each muffin into 6 wedges. Bag and freeze until needed. When ready to serve, take out amount needed and place on a cookie sheet. Broil until slightly bubbly and browned. Serve immediately.