Ingredients

• 2 10 ounce packages frozen spinach, cooked and well drained
• 2 tb Chopped onion
• 1 10 ounce can rotel tomatoes and green chiles
• 1 c Sour cream
• 1 c Grated cheese
• 1 c Crabmeat (canned, fresh or frozen)
• 1/2 ts Nutmeg
• 1/2 ts Mrs. dash
• 1 ts Dill weed

Directions

Place spinach in greased shallow 2 quart casserole. Mix all other ingredients and pour over spinach. Bake at 350 degrees F for 25 to 30 minutes.

Ingredients

• 6 fresh Blue Crab, boiled, cleaned
• 4 garlic cloves, minced
• 1/2 stick butter
• 1/4 cup chopped fresh parsley
• 1/4 cup clear chicken broth
• 1 tsp. white pepper
• 2 stalks chopped celery (optional)

Directions

Heat butter in a skillet over medium heat until bubbling. Saute garlic, optional celery and parsley about 2 minutes. Add Crab Meat, pepper and chicken broth. Stir until Crab is heated through and liquid slightly reduced. Serve over hot, cooked rice.

Ingredients

• 4 Tbsp. butter
• 4 Tbsp. flour
• 1/2 pint cream
• 4 Tbsp. sherry
• 1 lb. Backfin Crab Meat
• 3/4 cup sharp Cheddar, grated

Directions

Melt butter and blend in flour over low heat in saucepan. Remove from heat. Heat cream slowly and add to butter mixture until smooth. Cook slowly until thickened. Season with salt and pepper.

Remove from heat and add sherry and Crab Meat. Pour into buttered casserole (8 x 8 inches). Sprinkle with cheese and paprika. Bake at 350 F for 20 to 30 minutes. Serves 4. Need more - triple the Crab and double the sauce.

Ingredients

• 1 lb. fresh Crab Meat (steamed)
• Dash seasoned salt
• 2 Tbsp. powdered sugar
• Dash garlic salt
• 2 Tbsp. prepared mustard
• 3 (8 oz.) cream cheese, softened
• 1/2 cup mayonnaise
• 1 Tbsp. onion juice
• 1/2 cup sherry

Directions

Combine all in pan on stove. Stir constantly until all smooth and hot. Transfer to chafing dish. Serve with melba toast rounds.

Ingredients

• 2 tb Butter
• 1 ts Salt
• 2 tb Onion
• 1/2 c Fried pork rinds; crushed
• 1 Clove garlic
• 1/2 c Oil
• 1/2 c Coconut; unsweetened, grated
• 2 c Crabmeat (fresh or canned); fresh or canned
• 1 Egg
• 2 tb Heavy cream
• 2 ts Curry powder

Directions

Melt 2 T. butter in skillet. Add onion and garlic and saute until transparent. Add coconut and saute until lightly browned. In separate bowl, combine crabmeat, egg, cream, curry powder and salt. Add onion/ garlic/coconut mixture and mix well.

Shape into 30 one inch balls. Roll each ball in crushed pork rinds. Heat oil in skillet and brown crabmeat balls in oil. Drain well on paper towels. Serve with toothpicks.

Ingredients

• 2 onions, chopped
• 1/4 tsp. dried, ground chili peppers
• 4 tomatoes, chopped
• 4 Tbsp. butter
• 7 cups water
• 1 lb. Crab Meat
• 10 okra, sliced
• 2 bay leaves
• 3 sprigs parsley
• 1 1/2 tsp. salt
• 1/2 tsp. thyme

Directions

Combine onions, tomatoes, water, okra, bay leaves, parsley, salt, thyme, and chili peppers in a saucepan. Cover and cook over medium heat for 30 minutes, stirring occasionally. Melt butter in a frying pan; add Crab Meat and saute lightly until delicately brown, stirring frequently. Add to the tomato mixture. Cover and cook over low heat for 30 minutes. Correct seasoning. Serve with boiled rice.

Ingredients

• 6 English muffins
• 7 Tbsp. of stick margarine
• 1 jar of Old English cheese spread
• 1 1/2 Tbsp. mayonnaise
• 1/2 tsp. garlic salt (optional)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 package thawed & drained thoroughly Crab Meat (6 oz. Wakefield)

Directions

Cut 6 English muffins in halves. Combine margarine, Old English cheese spread and mayonnaise. Mix. Add garlic salt, salt, pepper and drained Crab Meat. Mix. Spread mixture on muffin halves and cut each half in 4 triangles. Place on cookie sheet and freeze. When frozen, place in plastic bag. Keep frozen until needed. Bake on cookie sheet at 350 F for 12 to 15 minutes.

Ingredients

• 3 oz. cream cheese, softened
• 2 ripe avocados
• 3 Tbsp. thinly sliced green onions, including some green
• 1 Tbsp. lemon juice
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 4 croissants, split
• 8 oz. Imitation Crab Meat

Directions

In medium bowl with a fork, stir cream cheese until fluffy. Mash avocado and stir into cream cheese with green onions, lemon juice, salt and pepper until well blended. Spread avocado mixture on cut side of opened croissants. With paper towels, put Crab Meat dry and cut into bite size pieces. Place on croissants.

Ingredients

• 1 1/2 cups Pepperidge Farm stuffing mix
• 1/2 cup sour cream
• 3/4 cup butter
• Salt & pepper
• 3 Tbsp. minced green onion tops
• Minced parsley
• 1/4 cup flour
• 1 1/2 cups milk
• 1 1/2 cups Crab Meat
• 2 Tbsp. chopped pimento
• 1/4 tsp. dry mustard

Directions

Preheat oven to 425 F. Roll stuffing to make fine crumbs and mix with 1/2 cup butter. Press mixture firmly against bottom and sides of baking dish. Saute the onion tops in 1/4 cup butter. Add gradually the milk; cook, stirring until the sauce is smooth. Add the Crab Meat, pimento, mustard, salt and pepper. Stir in sour cream.

Turn the mixture into prepared shell and bake for about 10 minutes. Garnish with parsley. Serves 4 to 6 persons.

Ingredients

• 4 md Soft-shell crabs, cleaned
• 4 tb Cajun Mayonnaise
• 1 c Skim milk
• 2 Scallions, thinly sliced
• 3/4 c All-purpose flour
• 1/2 ts Paprika
• 1/4 ts Garlic powder
• 1/8 ts Cayenne pepper, or to taste
• 4 tb Low-fat butter
• 4 Round sandwich buns or rolls, toasted

Directions

Rinse each crab under cold water and, with scissors, snip off the head about 1/4″ behind the eyes. Turn the crab over on its back; lift and pull off the triangular apron on the lower part of the shell. Flip the crab over and pull back the points of the top shell. Remove and discard the gills on both sides. Rinse the cleaned crab and pat dry.

Soak prepared crabs in milk for 30 minutes. Meanwhile, in a bag, combine flour, paprika, garlic powder and cayenne. Shake well; reserve.

Remove the crabs from the milk and dredge in the seasoned flour. Shake off any excess flour.

Melt butter in a large skillet over medium-high heat. Saute crabs, two at a time, for 4-5 minutes per side, or until crispy and browned. Remove to a paper towel to drain.

Spread each toasted bun with 1 tablespoon of Cajun Mayonnaise, or more if desired. Sprinkle scallions on bottom half of bun, then top with a crab. Cover with top half of the bun and serve immediately.