Ingredients

• 1 cup thick cream sauce
• 1 lb. Crab Meat, fresh, canned or frozen
• 1 egg, well beaten
• Juice of 1/2 lemon
• Pinch nutmeg
• 1 cup Hollandaise

Directions

Mix cream sauce, Crab Meat, egg, lemon juice and nutmeg. Put in 1 quart casserole. Cover with Hollandaise. Bake in very hot oven, 500 F, for about 20 minutes.

Ingredients

• 1 c Crabmeat
• 1 1/4 c Milk
• 1 cn Cream of mushroom soup
• 1 ts Worcestershire sauce
• 1 cn Cream asparagus soup
• 1/2 c Dry sherry
• 1 c Light cream
• 1 ds Tabasco

Directions

Blend all ingredients in blender. Heat but do not boil. Preparation: 15 minutes

Serves: 8

Ingredients

• 12 Crabs, soft
• 12 oz Beer; warm
• 1 1/4 c Flour
• 2 ts Salt
• 1 ts Paprika
• 1/2 ts Baking powder

Directions

Pour beer in mixing bowl, add flour then remainder of ingredients. Mix well. Prepare batter at least 1-1/2 hours before use as it will thicken standing. Dust crabs lightly in flour; dip singly in batter. Deep-fry at 360 degrees for 2-5 minutes depending on size. Crabs should be golden brown. Drain and serve.

Ingredients

• 2 lb Crabmeat
• 2 Eggs
• Peanut oil
• 1 c Italian bread crumbs
• All-purpose flour

Directions

Mix crabmeat, eggs and bread crumbs. Make into small balls the size of small meatballs. Roll balls in flour and fry in peanut oil until golden brown. Drain on paper towels. Put toothpicks in crab balls and serve with tartar sauce or ketchup.

Ingredients

• Soft-shell crabs; thawed if frozen
• Egg whites
• Water
• All-purpose flour
• Salt and pepper; to taste
• Oil for deep frying

Directions

Prepare batter by whisking egg whites and water (50 percent egg whites, 50 percent water). Sift flour seasoned with salt and pepper. Dip crabs in batter, drain then lightly dredge in flour. Shake to remove excess flour. Deep fry at 375 F for about 3 minutes or until lightly browned and crispy. Turn crabs often while cooking.

Ingredients

• 2 lb. frozen cooked King Crab Legs, thawed & shelled
• 1/4 cup margarine, melted
• 1 Tbsp. mustard
• 1/4 lemon juice
• 1/4 cup dry wine
• 1/4 cup snipped parsley

Directions

Combine dry wine, butter, lemon juice, parsley, mustard and 1/4 teaspoon salt. Brush the mixture on Crab Meat. Place Crab Meat on grill about 3 to 4 inches from medium coals, brush the Crab Meat with the butter mixture and turn occasionally until heated through, 5 to 10 minutes. Makes 6 servings.

Ingredients

• 1 c Crab
• 1/2 c Tomato Sauce
• 1/4 c Green Stuffed Olives; Sliced
• 8 oz Cheddar; Md, In Small Cubes
• 8 ea English Muffins

Directions

Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot.

Ingredients

• 1 lb. fresh Crab Meat
• 1/2 cup mayonnaise
• 1 Tbsp. mustard, prepared
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. lemon juice
• Dash of red pepper sauce

Directions

Mix ingredients together. Put into a greased casserole and bake at 350 F for 30 minutes.

Ingredients

• 8 oz Crabmeat, canned or frozen
• 8 Eggs
• 1/2 c Milk
• Salt and pepper to taste

Directions

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350 degrees F) 30 minutes. Serves four.

Ingredients

• 4 potatoes
• 1 cup sharp grated Cheddar cheese
• 1/2 cup half & half cream
• 1/2 cup melted butter
• 4 tsp. grated onion
• Salt and pepper
• 1 (6 1/2 oz.) can Crab Meat

Directions

Bake potatoes until done. Cut, lengthwise, and scoop potatoes out of skins. Mash potatoes well and add remaining ingredients. Mix well and refill potato skins. Sprinkle with a little Cheddar cheese and parsley. Heat in 400 degree oven for about 10 minutes. These freeze well.