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Crab Bread

Wednesday
Jan 2,2008

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.

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  • Crab Boil and Fish Seasoning

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Bisque

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Benedict

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Barrington

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Ball Hors D’oeuvre

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Ball Goodrow

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Bake

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Bacon Rolls

    Wednesday
    Jan 2,2008

    Ingredients

    • 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.

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  • Crab Avocado Melt

    Wednesday
    Jan 2,2008

    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.

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