bone-in lamb roast with apple-rhubarb glaze

Ingredients

• Servings: 1
• 1 (5 pound) bone-in lamb loin roast
• salt and ground black pepper to taste
• 1/4 cup chopped fresh sage
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 onion, chopped
• 1 pound diced rhubarb
• 4 gala apples - peeled, cored, and diced
• 1/2 cup brown sugar
• 1/4 cup red vinegar
• 2 cups apple juice
• 2 quarts chicken stock
• 1/4 cup cornstarch
• 1/2 cup cold water

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs 20 mins

Ready Time: 5 hrs 55 mins


• preheat an oven to 200 degrees f (95 degrees c). place the lamb a roasting rack, and rub all over with salt, black pepper, and sage.
• slow roast the lamb in the preheated oven until the lamb is no longer pink near the bone, about 5 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• while the lamb is cooking, melt the butter in a large pot over medium heat. stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. dissolve the cornstarch in the cold water, then stir into the simmering sauce. continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
• once the lamb has reached an internal temperature of 145 degrees f (63 degrees c), spoon enough rhubarb glaze over the lamb roast to cover completely. return the lamb to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees f (71 degrees c), about 20 minutes. let rest 10 minutes before slicing. serve with the remaining apple-rhubarb glaze.

Crab & Shrimp Ravioli With Saffron Cream Sauce

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 4 large egg yolks, reserve whites in a cup
• 1/2 teaspoon sea salt
• 1 teaspoon olive oil
• 2 -3 tablespoons water
• 4 tablespoons flour, for dusting
• 16 ounces ricotta cheese (homemade rich fresh ricotta cheese)
• 1 cup lump crabmeat
• 20 large shrimp, raw, deshelled
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/2 cup fresh parmesan cheese
• salt & pepper
• 1 teaspoon thyme
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 1/4 teaspoon saffron, soak in 1 t water for 2 hours
• 2 shallots or 1/4 medium onion, finely chopped
• 1 1/2 cups chicken stock
• 3 garlic cloves, minced
• 1 cup dry white
• 3/4 cup heavy cream
• salt & pepper
• 1/2 cup lump crabmeat
• 1/4 cup fresh parmesan cheese (to garnish)
• 1 tablespoon parsley (to garnish)

Recipe

• 1 1. prepare ricotta cheese. refrigerate.
• 2 2. on a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3 3.pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4 4. gradually beat flour towards the middle until all flour is incorporated into eggs. add up to 3 additional tablespoons of water if too dry.
• 5 5. knead dough for 10 minutes until dough is smooth and elastic.
• 6 6. wrap ball of dough in plastic. rest 30 minute.
• 7 7. prepare filling while dough rests.
• 8 8. sautee shrimp with butter and garlic until cooked.
• 9 9. after shimp is cooked, remove shrimp,.
• 10 10. mix cooked butter and garlic with ricotta.
• 11 11. chop shrimp into 1/4" pieces & mix with ricotta.
• 12 12. add all other filling ingredients and stir until mixed together.
• 13 13. cut dough in half.
• 14 14. on floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15 15. cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16 16. brush the edge of each round with reserved egg white.
• 17 17. fill each round with about 1 t heap of filling.
• 18 18. fold over and pinch shut, making sure the pasta is completely sealed.
• 19 19. bring 4 quarts of salted water to a boil.
• 20 20.in a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21 21. dust in 1 1/2 t flour to create a "roux".
• 22 22. add and reduce 2-3 minutes.
• 23 23. add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24 24. boil ravioli 3-5 minutes until done. gently remove and add to sauce.
• 25 25. lightly toss ravioli in sauce until coated.
• 26 26. serve topped with fresh parmesan and parsley.

Crab And Avocado Rice Paper Rolls

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 tablespoon fish sauce
• 1 tablespoon grated palm sugar
• 2 limes, juice of
• 1/2 cup finely chopped coriander
• 1 long red chili, finely chopped
• 300 g fresh crabmeat
• 8 large rice paper sheets
• 1 small carrot, cut into thin matchsticks
• 1 large ripe avocado, cut into thin wedges
• 4 green onions, thinly sliced on an angle
• 1 cup watercress leaf

Recipe

• 1 stir fish sauce, sugar, juice of 1 1/2 limes, 1 tbs coriander and half the chilli in a bowl until sugar dissolves. set aside.
• 2 toss crab with remaining lime, chilli and coriander. season.
• 3 fill a dish with warm water, then dip 1 rice paper in water for 30 seconds. remove and pat dry with a towel.
• 4 lay paper on a bench and place 2 tbs crab at end nearest you. top with some carrot, avocado, onion and cress. fold in sides of paper, then roll up to enclose. repeat to make 8 rolls.
• 5 halve and serve with sauce.

Crab A Licious Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups white rice
• 1/2 cup finely chopped celery
• 1/2 cup coarsely chopped green pepper
• 1 cup chopped onion
• 1/2 cup chopped mushroom
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 cups crab
• 1 (8 ounce) can mushroom soup
• 4 ounces shredded sharp cheddar cheese
• 4 ounces shredded swiss cheese

Recipe

• 1 cook rice according to taste and set aside.
• 2 saute celery, green pepper, onion, and mushrooms in butter or margarine. add herbs and spices.
• 3 mix in crab meat, soup, and rice.
• 4 pour into 3-quart casserole.
• 5 top with cheese.
• 6 bake in 350 degree oven for about 30 minutes. cheese should be bubbly and starting to brown.

Crab And Corn Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups water
• 1 tablespoon crab boil seasoning
• 1 large dungeness crab, cooked, broken into pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 30 ounces creamed corn
• 1 cup green onion, chopped
• 1/2 lb lump crabmeat, drained

Recipe

• 1 bring water and crab boil seasoning to boil in large saucepan.
• 2 add dungeness crab; cook 5 minutes.
• 3 drain, reserving cooking liquid.
• 4 remove crabmeat from shells.
• 5 cover and refrigerate crabmeat.
• 6 melt butter in heavy large saucepan over medium-high heat.
• 7 add flour and stir 2 minutes.
• 8 gradually stir in 2 cups milk.
• 9 simmer until thickened, stirring frequently, about 3 minutes.
• 10 stir in reserved crab cooking liquid, corn and green onions.
• 11 simmer 10 minutes.
• 12 season with salt and pepper.
• 13 (soup can be prepared 1 day ahead. cover and refrigerate. bring soup to simmer before continuing, thinning with more milk, if desired).
• 14 stir dungeness crabmeat and lump crabmeat into soup.
• 15 simmer until heated through.
• 16 ladle soup into bowls.

Crab And Asparagus Supreme

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 10 ounces frozen asparagus (cut)
• 1 cup fresh mushrooms (sliced)
• 1/4 cup onion (finely chopped)
• 1 tablespoon light margarine
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/8 teaspoon nutmeg (ground)
• 1 cup low-fat milk
• 8 ounces crabmeat (fresh or frozen)
• 2 tablespoons almonds (chopped)
• 2 tablespoons parmesan cheese (grated)

Recipe

• 1 cook asparagus according to package, drain well; set aside.
• 2 in medium sauce pan cook mushrooms & onion in margarine till onion is tender but not brown.
• 3 stir in cornstarch, salt, nutmeg, & pepper. stir in milk all at once.
• 4 cook and stir until thickened & bubbly. cook & stir for 1 minute more. stir in crab & asparagus.
• 5 spoon mixture into small baking dish.
• 6 in small bowl stir together almonds & parm. sprinkle atop casserole.
• 7 bake in a 400 degrees oven for 10-15mins or until mixture is heated through and cheese is browned.

Crab And Avocado Frittata

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 1
• 3 eggs
• 3 ounces lump dungeness crabs (canned crab works well)
• 2 slices bacon
• 2 teaspoons butter
• 1/2 tomato, dicrd
• 1/2 avocado, diced
• 1 1/2 ounces ricotta cheese
• 2 ounces milk
• salt and pepper

Recipe

• 1 cook the bacon ahead of time, and cut or break into small pieces.
• 2 whip eggs and milk together with a pinch of salt and pepper.
• 3 heat non-stick pan with butter on medium heat; add egg mixture, bacon and tomato to pan, and mix with spatula.
• 4 bake in 400 degree oven for 5 to 8 minutes until set; take out of oven, spoon cheese, crab and avocado on top, serve.

Crab And Artichoke Sandwiches

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 6 english muffins, split
• 1 (14 ounce) can artichoke hearts
• 1 cup mayonnaise
• 1 cup parmesan cheese, freshly grated
• 1 lb fresh crabmeat
• 8 ounces sharp cheddar cheese, grated

Recipe

• 1 pick through crab for shell.
• 2 split muffins, place on a cookie sheet and toast lightly.
• 3 drain and chop artichoke hearts.
• 4 blend artichoke hearts with mayonnaise and parmesan.
• 5 spread on muffin halves and place cooked crab meat on top.
• 6 sprinkle each with cheddar cheese.
• 7 broil until cheese melts and serve.

Crab And Avocado Melts

Crab (surimi) And Melon Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 2 cups cooked crabmeat, picked over (or use chopped surimi)
• 1 tablespoon lime juice
• 1/2 cantaloupe, peeled, seeded, and chopped (if using surimi, chop it and the melon in approximately equally-sized pieces)
• 1 cup cooked white rice
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• salt & freshly ground black pepper
• 4 cups lettuce, finely chopped

Recipe

• 1 put the crab meat or surimi, lime juice, rice, mayonnaise, sour cream, and salt and pepper into a bowl and stir until well mixed.
• 2 add the melon and stir gently until combined. serve immediately or refrigerate for up to several hours.
• 3 serve on a bed of lettuce -- or mix the lettuce in with the rest of the salad before serving.
• 4 step 1 can be done the day before serving, if desired, and the mixture stored in the refrigerator.
• 5 this makes 2 or 3 main dish servings or 5 or 6 side salad servings.

Crab Almond Dip

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (6 ounce) can crabmeat
• 1 (8 ounce) package cream cheese
• 1 tablespoon milk
• 2 teaspoons worcestershire sauce
• 2 tablespoons chopped green onions
• 1/4 cup slivered almonds, toasted

Recipe

• 1 drain and flake crabmeat.
• 2 mix together cream cheese, milk and worcestershire sauce.
• 3 add green onion and crabmeat.
• 4 place in bake and serve dish, and bake@ 350 degrees for 15-20 minutes or until bubbly.
• 5 garnish with toasted almonds.
• 6 serve with crackers or chips.

Crab And Caper Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup crab, cooked, fresh, frozen, canned
• 1/4 cup sour cream
• 2 tablespoons capers
• 2 tablespoons lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon onion powder

Recipe

• 1 combine ingredients
• 2 mix well.

Crab & Tomato Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 ounces crabmeat
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 16 ounces tomato soup
• 1/2 cup half-and-half or 1/2 cup cream
• 2 (12 ounce) cans evaporated milk

Recipe

• 1 saute onion and bell pepper till soft.
• 2 add crab meat, milks and soup.
• 3 i add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
• 4 sometimes i add corn- frozen.
• 5 i add or lessen the milks as to how much i am making- sometimes i add some stewed tomatoes.
• 6 can be made thicker and served over rice- also good with shrimp.
• 7 do not boil- the milks will separate and it will be ruined! simmer only!
• 8 good on a cold day!

Crab And Asparagus Dip

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 11
• 1/2 cup sour cream
• 1 -8 ounce cream cheese, softened
• 1 (10 1/2 ounce) can young asparagus spears, drained, chopped or 1 bunch fresh thin asparagus spear, steamed and cooled
• 1/2 cup shredded parmesan cheese
• 2 medium sliced green onions
• 1 teaspoon horseradish
• 1 teaspoon dijon mustard
• 1 (6 ounce) can crabmeat, drained
• 1/3 cup sliced almonds
• assorted crudites

Recipe

• 1 heat oven to 375. in medium bowl, mix sour cream, cream cheese and asparagus. add cheese, onions, horseradish, mustard and crabmeat; mix well.
• 2 spread evenly into an ungreased 1 quart baking dish. sprinkle with almonds.
• 3 bake 20 - 25 minutes, or until thoroughly heated. serve warm with crackers or veg.

Crab And Asparagus Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 (10 ounce) package frozen asparagus cuts, thawed
• 16 ounces crabmeat
• 1 bunch green onion, trimmed and chopped
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 (14 1/2 ounce) can chicken broth
• 1 cup water
• 1 tablespoon soy sauce
• white pepper

Recipe

• 1 melt butter over medium-high heat in a medium saucepan.
• 2 add asparagus, crab and onions.
• 3 saute 2 to 3 minutes, or until soft.
• 4 reduce heat to medium low, add soup, broth and water.
• 5 bring to a boil, add soy sauce and white pepper to taste.

Crab And Blue Cheese Steak Topper

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb crabmeat (lump is best)
• 1 teaspoon minced garlic
• 1 teaspoon chopped onion
• 5 1/4 ounces boursin cheese
• 1 cup half-and-half cream
• 2 tablespoons parmesan cheese
• 1/4 cup blue cheese, crumbles
• pepper

Recipe

• 1 heat saute pan to med-high. add garlic and onions and cook for approx 1 minute.
• 2 add crabmeat and cook for approx another minute (until heated through).
• 3 add the boursin cheese and melt slowly. once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).
• 4 add the parmesan cheese and bleu cheese. it will thicken nicely.
• 5 season with pepper as you like.
• 6 pour over steaks and serve.
• 7 it is also wonderful on asparagus.

Crab & Rice Primavera

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups birds eye farm frozen broccoli green beans onions and peppers mix
• 1/4 cup water
• 1 1/3 cups milk
• 3/4 lb crabmeat or 3/4 lb imitation crabmeat
• 2 tablespoons margarine or 2 tablespoons butter
• 1 teaspoon garlic powder
• 3/4 teaspoon dried basil
• 1 1/2 cups original minute rice
• 1/2 cup grated parmesan cheese

Recipe

• 1 bring vegitables & water to boil in medium saucepan, stirring occasionally.
• 2 reduce heat; cover & simmer 3 minutes.
• 3 add milk, crabmeat, margarine, garlic powder and basil.
• 4 bring to full boil.
• 5 stir in rice & cheese.
• 6 cover, remove from heat.
• 7 let stand 5 minutes.
• 8 fluff with fork.

Crab And Avocado Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons lime juice
• 2 tablespoons lemon juice
• 1 teaspoon fresh cilantro
• 4 tablespoons pineapple juice
• 1 dash tabasco sauce
• 1/2 teaspoon old bay seasoning
• 1 tablespoon canola oil
• 1/2 cup red bell pepper, diced
• 1/2 avocado, peeled & diced
• 1/2 cup tomato, diced
• 12 ounces fresh lump crabmeat
• 1/2 head dark green lettuce, shredded

Recipe

• 1 whisk together dressing ingredients in small bowl and set aside.
• 2 mix peppers, avocado, and tomato in a medium bowl. fold in crab meat.
• 3 place a cup of shredded lettuce in a large bowl and toss with dressing.
• 4 divide greens equally 4 plates and top with crab mixture.
• 5 drizzle additional dressing on top to taste.

Crab & Shrimp Chili (spicy)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 28 ounces diced tomatoes (use pre-seasoned ones)
• 10 1/2 ounces cream of mushroom soup
• 8 ounces imitation crabmeat (flaked)
• 8 ounces pre-cooked shrimp (deveined and tails removed)
• 2 tablespoons butter
• 1/4 cup rice vinegar
• 1 tablespoon garlic, minced
• 1 small onion, diced
• 1/2 cup milk
• 1 teaspoon salt
• 2 teaspoons seasoning
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon blackening seasoning (i used old bay)
• 3 dashes thyme

Recipe

• 1 combine all ingredients in a large pot and bring to a boil.
• 2 turn heat to low and let simmer for at least a half hour before serving.
• 3 you can leave it on a low heat setting for several hours if needed.
• 4 serve alone or mixed with rice.

Crab And Asparagus Soup (xup Mang Cua)

Crab And Brie Omelette

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 large eggs
• 1 tablespoon cold water
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• cooking spray
• 1/2 lb fresh crabmeat
• 1 bunch green onion, thinly sliced
• 1 (14 ounce) can artichoke hearts, quartered
• 8 large fresh basil leaves, julienned
• 8 ounces brie cheese, rind removed, cut into small pieces

Recipe

• 1 preheat broiler. beat first 4 ingredients in large bowl to blend. spray oven proof 10-inch nonstick omelette pan, heat over high heat. pour 1/2 cup egg mixture into pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute. do not allow to brown.
• 2 to assemble:.
• 3 spoon 1/4 of crab over right half of omelette, sprinkle 1/4 of green onions, 1/4 artichokes, 1/4 basil and 1/4 of cheese over crab. season with salt and pepper. place pan under broiler until cheese begins to melt about 15 seconds.
• 4 fold left side of omelette over filling. slide omelette warm plate. wipe pan with towel; repeat.

Crab And Artichoke Gooey Dip

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup bechamel sauce
• 1 cup lump crabmeat
• 14 ounces artichoke hearts, drained and cut in quarters
• 1/2 cup swiss cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1 green onion, finely chopped
• 2 tablespoons white
• 1 tablespoon fresh herb, chopped (parsley, basil, thyme)
• salt and pepper
• 1 pinch seasoning (bone dust bbq rub)
• 1/4 cup parmesan cheese, cheese

Recipe

• 1 in a bowl, combine the bechamel, crab meat, artichoke heats, swiss cheese, mozzarella cheese, green onion, and herbs.
• 2 season to taste with salt and pepper and a pinch or two of bone dust bbq spice. mix thoroughly.
• 3 butter a 4 - 6 cup casserole dish. pour in crab mixture. sprinkle evenly with parmesan cheese. cover and chill for at least 1 hour to set.
• 4 preheat oven to 425. bake dip, uncovered, until hot and bubbling, 20 - 30 minutes.
• 5 serve immediately with fresh bread or chips.

Crab And Corn Pasta With Tarragon Cream

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta
• 4 slices thick-sliced pancetta or 4 slices bacon, diced
• 1/3 cup green onion, white and very light green parts, minced
• 2 teaspoons garlic, minced
• 1/4 cup dry
• 2 tablespoons unsalted butter
• 1 1/2 cups fresh corn kernels (about 2 small ears)
• 3/4 cup cream
• 1 tablespoon fresh tarragon, minced
• 6 -7 ounces cooked crab meat
• salt & freshly ground black pepper

Recipe

• 1 cook pasta in a large pot of boiling water until al dente, drain, set aside.
• 2 cook pancetta or bacon in a large saute pan over medium high heat until crisp. remove bacon to drain on a paper towel, reserve the bacon drippings.
• 3 saute the minced shallots and garlic in 2 tb of bacon drippings over medium heat until soft, 2-3 minutes.
• 4 deglaze the saute pan with , cook until nearly evaporated, about 2 minutes. melt butter in pan. add corn, cook until softened, about 3 minutes. stir in cream and tarragon, bring to a simmer.
• 5 add pasta and bacon to pan, season to taste with salt and pepper. turn off heat and gently fold in crab meat.
• 6 note: my husband tells me this is delicious, but i am highly allergic to crab, so i used shredded lobster tail meat in my portion instead. oh my word, it was awesome. either way a winning recipe.

my hoppin' john

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 large meaty ham bone
• 1 1/2 cups chopped onion
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 3 (15 ounce) cans black-eyed peas, rinsed and drained
• 2 cups water
• 1 1/4 cups chicken broth, or more as needed
• 1 cup dry white
• 1 cup chopped ham
• 2 bay leaves
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 2 cups uncooked white rice
• 4 cups water

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• heat the olive oil in a large dutch oven or soup pot over medium-high heat and brown the ham bone on all sides, about 15 minutes. reduce heat to medium and stir in the onion, celery, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. add the black-eyed peas, 2 cups of water, chicken broth, , ham, bay leaves, thyme, salt, and pepper; stir. bring the mixture to a boil. reduce heat and simmer until the mixture is thickened and the flavors have blended, 30 to 60 minutes. add more chicken stock if the mixture is too thick.
• about 30 minutes before serving, bring the rice and 4 cups of water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. let the rice stand covered for about 10 minutes to absorb steam.
• remove the ham bone from the soup, cutting any extra ham off the bone and returning it to the pot. discard the bone. stir the cooked rice into the black-eyed pea mixture until well combined and serve.

Crab And Artichoke Dip

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 2 cups shallots, chopped
• 1/2 cup garlic, chopped
• 2 tablespoons extra virgin olive oil
• 8 ounces artichoke hearts, chopped
• 8 ounces crabmeat
• 4 cups spinach (can also use 1 10 oz box frozen, chopped spinach, thawed and drained of all water)
• 1 cup heavy cream
• 1 teaspoon crushed red pepper flakes
• 1/2 cup tomato, diced
• 1 cup boursin cheese
• 1 cup breadcrumbs

Recipe

• 1 preheat oven to 375 degrees.
• 2 saute shallots and garlic in olive oil until caramelized.
• 3 add the artichokes and crab; saute.
• 4 add spinach, cream, crushed red pepper, tomatoes and cheese. stir.
• 5 let it simmer then puree mixture. (see recipe description if you like dips with texture.).
• 6 place in casserole dish and top with bread crumbs.
• 7 bake for 7 minutes. serve with thinly sliced baguette rounds.

Crab And Crayfish Cakes With Red Pepper Sauce

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup scallion, finely chopped
• 2 eggs, lightly beten
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon tabasco sauce
• 1/4 teaspoon salt
• 3/4 lb lump crabmeat, picked over and flaked
• 1/2 lb frozen crayfish, defrosted
• 2 cups fresh coarse breadcrumbs (made from french or italian bread)
• 1/4 cup canola oil
• 2 tablespoons unsalted butter
• 1 cup drained jarred roasted red pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon tabasco sauce
• 2/3 cup mayonnaise

Recipe

• 1 to make the sauce: place all ingredients except mayonnaise in a food processor and blend until smooth.transfer to a small bowl and stir in mayonnaise until well blended. refrigerate until ready to use.
• 2 in a large bowl, combine the mayonnaise, scallions, eggs, mustard,worcestershire, tobasco and salt. fold in the crab meat, crayfish and 1/2 cup of the breadcrumbs. form into 2 inch cakes, about 3/4 inch thick. coat the cakes heavily with the remaining breadcrumbs and transfer to a baking sheet lined with wax paper. chill, covered for at least 2 hours, or over night.
• 3 heat 2 tbsp of the oil with 1 tbsp butter in a large skillet over medium high heat. add half of the cakes and cook until crispy and golden, about 5 minutes each side. add the remaining oil and butter and cook the remaining cakes.
• 4 serve warm with sauce.

Crab And Avocado Stuffed Tomatoes

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 4 medium tomatoes
• 1 medium avocado, peeled and finely chopped
• 1 (6 ounce) can lump crabmeat, drained, flaked, and picked over
• 3 tablespoons lemon juice
• 2 large hard-boiled eggs, chopped
• 3 slices bacon, cooked and crumbled
• 2 tablespoons finely chopped onions
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon pepper
• 3 tablespoons mayonnaise
• lettuce leaf

Recipe

• 1 slice the tops from the tomatoes; scoop out the pulp and leave shells intact; discard pulp.
• 2 put tomato shells upside down on paper towels to drain.
• 3 in a mixing bowl, add avocado, crabmeat, and lemon juice; stir to combine.
• 4 add the eggs, bacon, onion, parsley, pepper, and mayonnaise; stir to combine.
• 5 season to taste with salt and more pepper if desired.
• 6 spoon mixture into tomato shells.
• 7 serve on lettuce leaves.

Crab And Artichoke Dip

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• salt and pepper
• 7 ounces crabmeat, well drained
• 6 ounces marinated artichoke hearts, drained and chopped
• 1/4 cup sliced green onion
• 1/2 cup diced red pepper
• 1/2 cup diced celery
• 1/4 cup finely chopped parsley
• 1 teaspoon lemon juice
• 1 teaspoon tabasco sauce

Recipe

• 1 beat cream cheese until smooth; add mayonnaise and beat until blended.
• 2 fold in remaining ingredients.

Crab /shrimp Dip Or Mold

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 8 ounces cream cheese, softened
• 8 ounces mayonnaise (hellman's or best foods preferred)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon msg
• 1/4 teaspoon onion powder
• 3 dashes worcestershire sauce
• 1 cup chopped celery
• 2 green onions, chopped (scallion style)
• 3 (4 ounce) cans crab (or both) or 3 (4 ounce) cans shrimp, drained but saving the liquid in a separate container (or both)
• 4 (1/4 ounce) envelopes unflavored gelatin, with (optional)
• 4 tablespoons cold water, until softened, then microwave until a few seconds to dissolve (optional)

Recipe

• 1 combine the first eight ingredients in a mixing bowl and blend well.
• 2 if molding mix the gelatin as instructed above and add to the bowl after microwaving.
• 3 add 1/2 cup of the crab/shrimp liquid to the bowl and mix.
• 4 mix in the celery and onions.
• 5 add the crab/shrimp.
• 6 refrigerate until well chilled or molded if necessary.
• 7 note*** you can also make this recipe with imitation crab or shrimp but the flavor will not be as strong since you will not be able to add the canning liquid.

Crab And Artichoke Dip

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 8 1/2 ounces drained artichokes
• 1 cup mayonnaise
• 1 cup grated parmesan cheese
• 8 ounces large lump crabmeat
• 1/2 cup panko breadcrumbs

Recipe

• 1 preheat oven to 350f.
• 2 drain and dice artichoke hearts (from a can is fine).
• 3 combine in bowl with rest of the ingredients.
• 4 place into a pie dish or shallow casserole dish.
• 5 bake for 45 minutes or until golden brown on top.

Crab "soup Dumplings" (dim Sum)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1 cup dried agar-agar, loosely packed
• 2 cups chicken broth, clear
• 1 cup crabmeat, fresh or frozen. drained on paper towels
• 4 ounces shrimp, shelled, deveined, cut into pea-sized pieces
• 4 ounces lean lamb, cut into pea-sized pieces
• 5 dried chinese mushrooms, soaked in hot water until spongy, stems discarded, caps cut into small squares
• 1/2 teaspoon salt
• 3/4 teaspoon sugar
• 1/8 teaspoon white pepper
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 1/2 cups all-purpose white flour
• 1 egg, beaten
• cold water
• 1/4 cup fresh ginger, finely shredded
• 1/4 cup chinese red vinegar
• 2 tablespoons black soy sauce

Recipe

• 1 hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. pour into a shallow dish. cover and refrigerate for a few hours until it gels.
• 2 mix all the filling ingredients.
• 3 dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
• 4 refrigerate this mixture.
• 5 to make the wrappers:.
• 6 mix flour and egg.
• 7 add water a little at a time until a soft but not sticky dough is formed.
• 8 knead until dough is smooth and elastic.
• 9 roll the dough into a long sausage, 1 inch in diameter.
• 10 cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
• 11 you are now going to make crescent-shaped dumplings.
• 12 dust your work surface with a little flour.
• 13 roll a piece of dough into a paper-thin circle.
• 14 put about a tablespoon of filling (now including the gelled broth) in the center of the circle.
• 15 fold the circle in half to look like a half-moon.
• 16 pleat the top curved edge.
• 17 pinch the pleated edge and the unpleated edge together to seal.
• 18 gently tap the crescent's round bottom so that it can stand up.
• 19 place the crescent-shaped dumpling between towels.
• 20 make the remaining crescents in the same way.
• 21 place a layer of cheesecloth in the bottom of a steamer.
• 22 arrange the crescent dumplings on the cloth.
• 23 cover and steam over high heat for 10 minutes.
• 24 serve hot with ginger-vinegar-soy dip.
• 25 to make the dip:.
• 26 mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.

Crab And Apple Salad With Lemon Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 apple, sliced into matchsticks, granny smith suggested
• 3 celery ribs, sliced thinly
• 1/4 cup dill, chopped
• 1 tablespoon lemon juice
• 500 g blue crab meat, flaked
• 1 romaine lettuce hearts, trimmed
• 1/2 cup whole-egg mayonnaise
• 1 tablespoon lemon juice
• 1/2 tablespoon dijon mustard
• 1 tablespoon red- vinegar
• sea salt and fresh ground black pepper

Recipe

• 1 place the apple, celery, dill, lemon juice and crab in a bowl and toss gently to combine then set aside.
• 2 to make the dressing, place the ingredients in a bowl and stir to combine.
• 3 to serve, top the lettuce leaves with the crab mixture, then drizzle over the dressing.

Crab And Corn Bisque

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 cups frozen bell peppers onions and celery
• 1/2 cup butter
• 2 (10 ounce) cans cream of celery soup
• 2 (15 ounce) cans evaporated milk
• 2 (15 ounce) cans whole kernel corn (drained)
• 1 (15 ounce) can cream-style corn
• 1 lb crabmeat
• liquid crab boil

Recipe

• 1 saute seasoning blend in butter until tender. add crab meat and 1-2 drops crab boil and saute for 5 minute add all other ingredients and bring to a boil. reduce heat to low and simmer for 30 min or until soup has been reduced to desired consistency. enjoy.

Crab And Corn Chowda-mac Recipe Courtesy Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb medium pasta shell
• salt
• 1 tablespoon vegetable oil, 1 turn of the pan
• 3 slices bacon, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped, with greens
• 1/2 small red bell pepper, chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• 2 cups shredded sharp white cheddar cheese
• 1 (6 ounce) container fresh lump crabmeat, flaked
• 1 cup frozen corn kernels
• 1 tablespoon fresh thyme leave, chopped
• 2 pinches cayenne pepper
• 3 tablespoons chopped fresh chives

Recipe

• 1 bring pasta water to boil and salt it. cook pasta to al dente.
• 2 while pasta cooks, heat a large, deep skillet over medium to medium-high heat.
• 3 add extra-virgin olive oil to pan with the bacon; cook bacon 3 minutes.
• 4 add onions and celery and cook 3 minutes more.
• 5 add bell pepper and cook another minute or two.
• 6 add flour and cook 1 to 2 minutes.
• 7 whisk in stock, then milk.
• 8 when milk , add crab and corn to heat through, another minute.
• 9 stir in cheese, thyme and cayenne pepper.
• 10 melt cheese into sauce.
• 11 drain pasta and toss with cheese, crab and corn sauce.
• 12 adjust seasoning.
• 13 ladle in bowls and garnish with chives.

Crab & Shrimp Dish - Nuwave Oven- Flavorwave

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 bell pepper (chopped)
• 1 onion (chopped)
• 1 stalk celery (chopped)
• 1 teaspoon lea & perrins worcestershire sauce
• 8 -10 ounces crabmeat
• 1 lb shrimp
• 1 dash salt
• 1 dash pepper
• 1 cup mayonnaise
• 1/4 cup potato chips

Recipe

• 1 mix all ingredients except the potato chip, place in baking dish.
• 2 crush potato chips and sprinkle on top of mixture. bake 15 to 18 minutes.

Crab & Polenta Bruschetta

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 4 cups water
• 1/2 teaspoon kosher salt
• 1 cup polenta cornmeal
• 1/8 cup grated fresh parmesan cheese
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon tabasco sauce, divided (or any other hot sauce you choose)
• extra virgin olive oil
• extra-virgin olive oil flavored cooking spray
• 1/2 cup seeded and finely diced roma tomato
• 1/8-1/4 cup sliced scallion (we used green onions, they were nicer)
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon fresh lime juice (not the bottled kind, please!)
• 7 ounces lump crabmeat (can use canned, we used from the deli)

Recipe

• 1 coat a 9-inch square baking pan with non-stick spray; set aside.
• 2 make the polenta:.
• 3 combine water and salt in a saucepan over high heat.
• 4 slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(my grandmother taught me to do it with a wooden spoon!).
• 5 remove polenta from heat; add parmesan, cream, butter, and 1/2 tsp (or more) tabasco, whisking until butter melts. (toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
• 6 spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
• 7 preheat a grill pan over high heat or preheat broiler to low.
• 8 turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
• 9 place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(when char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
• 10 cut squares into triangles.
• 11 make the crab salad:.
• 12 combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining tabasco for the salad in a bowl until blended.
• 13 gently stir in crabmeat with a fork to coat with dressing.
• 14 to serve, top each polenta triangle with 1 teaspoon crab salad.

Crab And Asparagus Soup With Green Onions And Cilantro

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1/2 cup shallot, peeled and sliced into thin rings
• 1/2 lb picked dungeness crabmeat
• 4 cups low sodium chicken broth
• 1 lb asparagus, thick ends removed and cut into 1/4 inch pieces
• 2 eggs, beaten
• 1 tablespoon fish sauce, to taste
• 1 tablespoon soy sauce, to taste
• white pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 3 tablespoons chopped cilantro
• 3 tablespoons thinly sliced scallions

Recipe

• 1 sweat the shallots in the oil over medium heat until translucent.
• 2 add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the crabmeat.
• 3 add the chicken stock and bring to a boil.
• 4 slowly pour the eggs in while stirring gently.
• 5 combine the corn starch and water in a small bowl and mix thoroughly.
• 6 pour into the boiling soup while stirring and cook for five minutes.
• 7 remove from the heat and add the soy sauce, fish sauce and white pepper.
• 8 ladle into bowls and garnish with cilantro and scallions.
• 9 serve immediately.

marinated ranch style pot roast

Ingredients

• Servings: 8
• 1 (16 ounce) bottle ranch-style salad dressing
• 1/3 cup coarsely ground black pepper
• 3 tablespoons red vinegar
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• 4 pounds rib eye roast

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 9 hrs 10 mins


• in a large resealable plastic bag, combine the dressing, pepper, vinegar, oregano and garlic. mix well, add the roast, seal bag tightly and refrigerate overnight, turning roast several times.
• preheat a charcoal grill and lightly oil grate. when hot, push coals to the sides of the grill, leaving room in the center for the roast.
• place roast on grill and cook for about 25 minutes per pound or until internal temperature reaches 160 degrees f (70 degrees c). note: this can also be done in a 350 degree f (175 degree c) oven.

Crab Alaska King Crab Royal

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 ounces king crab legs (alaska king crab split legs)
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 tablespoon lemon juice
• 2 teaspoons grated onions
• 1 tablespoon finely chopped parsley
• 1/4 teaspoon tarragon, crushed
• 1 dash bottled hot pepper

Recipe

• 1 cut crab legs into 2-1/2 to 3 inch pieces. if desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. combine remaining ingredients and brush over crab. place crab legs, shell-side down, on broiler pan.
• 2 broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. makes 2 main-dish servings or appetizer servings.

Crab And Artichoke Dip

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 15
• 1/2 cup regular mayonnaise
• 1/2 cup sour cream
• 1/2 cup extra old cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1 lemon, juiced
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
• 1 garlic clove, smashed
• 2 tablespoons coarse grain mustard or 2 tablespoons dijon mustard
• 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill, if necessary

Recipe

• 1 mix all ingredients together in a large bowl.
• 2 once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
• 3 serve with pita wedges or french bread or crudites.

Crab And Avocado Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 lb jumbo lump crab meat
• 3 ripe avocados
• 2 tablespoons bruinoise red peppers
• 2 tablespoons bruinoise yellow peppers
• 2 tablespoons bruinoise red onions
• 6 sesame crackers
• 3 tablespoons wasabi aioli
• 1 cucumber, sliced thin
• 1 teaspoon black sesame seed
• 1 teaspoon slivered chives
• 5 cherry tomatoes
• salt and pepper
• 1 tablespoon fresh lime juice

Recipe

• 1 mix picked crabmeat with aioli, chives, salt and pepper.
• 2 cut avocados in half.
• 3 scoop out meat.
• 4 mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper.
• 5 on a plate, fan sliced cucumbers.
• 6 place avocados in center.
• 7 place crab on the avocado.
• 8 sesame cracker on top.
• 9 with herbs or baby lettuce garnish.
• 10 around the outside of the plate, dot aioli alternating with cherry tomatoes.
• 11 sprinkle black sesame seeds.
• 12 and serve.

Crab And Avocado Cocktail

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/2 lb crabmeat, cooked
• 2 avocados, peeled & chopped
• 2 jalapenos, seeded and finely chopped
• 1/4 cup tomato, chopped (i would use roma)
• 1/4 cup lime juice (fresh)
• 2 tablespoons green olives or 2 tablespoons vegetable oil
• 2 tablespoons onions, chopped
• 2 tablespoons fresh cilantro, snipped
• 1 garlic clove, finely chopped
• 3/4 teaspoon salt
• 1 dash pepper
• 1 1/2 cups lettuce, finely chopped
• 1 lemon wedges or 1 lime wedge

Recipe

• 1 mix all ingredients except lettuce and lime wedges.
• 2 place 1/4 cup of lettuce on each of 6 serving dishes.
• 3 divide the crabmeat mixture among the dishes.
• 4 garnish with lime wedges.

Crab & Shrimp Dressing

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 medium green pepper, cored, peeled and chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon worcestershire sauce
• 1 lb crabmeat
• 1 lb shelled deveined cooked shrimp
• 1 (16 ounce) bag herb seasoned stuffing mix (7 cups)

Recipe

• 1 heat oven to 350°. coat 13x9-inch pan with non-stick spray.
• 2 in large pan melt butter, add onion, celery and pepper. cook 3-4 minutes. stir in soup, sour cream, mayonnaise and worcestershire sauce.
• 3 fold in crab meat and shrimp. cook till heated through, stirring. remove from heat and set aside.
• 4 place stuffing in large bowl, add seafood mixture and mix well. spoon evenly into dish.
• 5 cover with foil and bake 25 minutes. remove foil and bake 15-25 minutes more.

Crab And Cheese Bread

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 1/2 cup butter or 1/2 cup margarine
• 1 cup mozzarella cheese
• 1 cup shredded crabmeat
• 1 cup baby shrimp
• 1 (4 ounce) can diced green chilies
• 1 loaf italian bread or 1 loaf french bread

Recipe

• 1 combine mayo and butter first, mix well.
• 2 drain crab, shrimp, and chilies.
• 3 combine cheese, crab/shrimp, and chilies. add seasoning to taste.
• 4 cut bread in half lengthwise, spread dip on top of both sides of bread, sprinkle more cheese on top of the bread halves.
• 5 cook in oven at 350 for 10 minutes, covered with aluminum foil.
• 6 take off foil, turn oven to broil for 5 minutes- watch carefully! cook until slightly browned.
• 7 slice and serve warm.
• 8 possible seasonings:.
• 9 - southwest style - use chopped cilantro (1 cup), crushed real garlic (2 cloves), crushed red pepper flakes, a little pepper to taste. i have also substituted the canned green chilies for diced fresh jalapeños for a spicy taste.
• 10 - italian style - use oregano, thyme, and/or basil. there are generic "italian seasoning" spices most people have for things such as spaghetti. sprinkle with shredded parmesan cheese instead of using the mozzarella again.
• 11 - other variations depend on your taste! use crab, shrimp, or even tuna with any combination of your favorite spices. use different kind of chilies- different levels of spicy depending on your tastes. you could do a red based crab and cheese bread- add diced tomatoes and or combine a can of tomato paste instead of mayo. or for a creamier version , substitute softened cream cheese for the mayo.

Cpk's Grilled Vegetable Salad - My Version

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 bunch fresh asparagus, cut in 2-inch lengths
• 1/4 eggplant, cut in 1/2 slices
• 1 zucchini, halved lengthwise and cut into 1/2 inch slices
• 1 green onion
• 2 ears corn, kernels removed or 1/2 lb frozen corn
• 1/2 head romaine lettuce or 1/2 head red leaf lettuce, chopped
• 1 avocado, diced
• 2 tablespoons sun-dried tomatoes, chopped and soaked and drained
• 1 -2 boneless chicken breasts, seasoned and grilled (optional) or 1 steak, seasoned and seared (optional)
• 1 tablespoon olive oil

Recipe

• 1 grill asparagus, eggplant, zucchini, corn, and meat as desired.
• 2 suggestion: i put the olive oil in a 9x12 pyrex dish and added the vegs (but for the of presentation don't mix together), roasting them under the broiler.
• 3 put a bed of lettuce on plate,
• 4 on top of that,mound each grilled veg separately around the edges.
• 5 top with sliced meat, if using.
• 6 add chopped green onion and avo.
• 7 dress with dijon balsamic dressing (i used a recipe from this site).
• 8 it makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.

Crab Alfredo

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 4 teaspoons flour
• 1 1/4 cups half-and-half
• 1/4 cup parmesan cheese, grated
• 16 ounces imitation crabmeat (flakes or chunks)
• 6 ounces fettuccine pasta, cooked and drained
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 melt butter in saucepan over medium heat, stir in flour.
• 2 gradually add half-and-half, stir until thickened.
• 3 add parmesan cheese, cook and stir until smooth.
• 4 fold in crab and heat 3 minutes, stirring occasionally.
• 5 toss fettuccini with sauce. serve. garnish with parsley.

Crab And Cheddar Cheese Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups pared diced potatoes
• 1 cup thinly sliced celery
• 2 cups water
• 1/2 cup margarine or 1/2 cup butter
• 1 medium onion, chopped
• 1/4 cup flour
• 1 cup warm milk
• 1 (6 ounce) can crabmeat, dont drain
• 1/2 lb shredded cheddar cheese
• 1/2 teaspoon dill weed
• 1/2 lb imitation crabmeat
• salt and pepper

Recipe

• 1 in 2 quart saucepan combine potatoes, celery and water.
• 2 bring to boil lower heat and simmer 15 mins until cooked but not mushy in another pan, melt butter add onion.
• 3 simmer 5 mins until clear not browned add flour.
• 4 stir til smooth stir in milk and crab juice from can add cooked veggies with cooking liquid.
• 5 boil 1 minute.
• 6 add cheese dill, and crabmeats heat to serving temperature add salt and pepper.

Crab And Artichoke Eggs

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 eggs, beaten
• 2 cups shredded monterey jack cheese or 2 cups cheddar cheese or 2 cups swiss cheese
• 8 ounces cottage cheese
• 8 ounces marinated artichoke hearts, chopped
• 4 ounces crabmeat
• 1/4 cup flour
• 1/2 teaspoon baking powder

Recipe

• 1 preheat oven to 350°f.
• 2 combine all ingredients in a medium bowl.
• 3 lightly grease 4 to 6 oven proof ramekins.
• 4 divide mixture between ramekins.
• 5 bake until puffed and golden brown, about 30 minutes.

Crab "burger" To Go

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 1/2 lb lump crabmeat, picked over
• 2 tablespoons fresh lemon juice
• 1 large hard-boiled egg, chopped
• 1 teaspoon worcestershire sauce
• 2 tablespoons mayonnaise
• 1 teaspoon dijon-style mustard
• 2 english muffins, halved, buttered lightly, and toasted
• 4 tablespoons freshly grated parmesan cheese

Recipe

• 1 saute the bell peppers, onion, and garlic in the butter over medium low heat, stirring, until the vegetables are softened.
• 2 remove from heat.
• 3 stir in the crab meat, lemon juice, egg, worcestershire sauce, mayonnaise, and mustard, gently mixing well.
• 4 divide the crab-meat mixture among the muffin halves, mounding it slightly.
• 5 sprinkle the sandwiches with parmesan cheese and broil for 3 to 4 minutes or until the tops are golden.

angel chicken pasta

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1/2 cup white
• 1 (10.75 ounce) can condensed golden mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large saucepan, melt butter over low heat. stir in the package of dressing mix. blend in and golden mushroom soup. mix in cream cheese, and stir until smooth. heat through, but do not boil. arrange chicken breasts in a single layer in a 9x13 inch baking dish. pour sauce over.
• bake for 60 minutes in the preheated oven. twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. cook pasta until al dente, about 5 minutes. drain. serve chicken and sauce over pasta.

Crab & Swiss Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 6 english muffins
• 3 tablespoons butter, softened
• 12 ounces crabmeat, cooked and drained (lump is best)
• 3/4 cup swiss cheese (shredded)
• 3/4 cup cheddar cheese (shredded)
• 2 tablespoons capers, rinsed and drained
• 1/2 cup onion, finely chopped
• 1 tablespoon butter
• 1/4 cup dry
• 1/2 teaspoon worcestershire sauce
• 6 -8 eggs, beaten
• 1 cup milk
• 1 tablespoon dijon mustard
• 1 tablespoon parsley

Recipe

• 1 split the english muffins with a fork, and spread 3 tbsp softened butter on them. grease a 2 quart rectangular baking dish and set is half of the muffins, buttered side up. (a two-by-three array works well.)
• 2 in a separate bow, fold together crabmeat,cheeses, and capers. evenly distribute crab-cheese mixture on top of the muffins.
• 3 put remaining muffin halves over mixture to cover (buttered side up).
• 4 in a pan, sautee onion in the remaining 1 tbsp of butter for 4-6 minutes until cooked.
• 5 add the and the worcestershire sauce to the onion and bring to a boil. remove from heat.
• 6 in a separate bowl stir together the eggs, milk, mustard, parsley, and salt and pepper to taste (go easy on the salt due to the cheese and capers). put the egg mixture over the muffins and press down on the muffins to help the egg mixture moisten them.
• 7 cover and put in the refrigerator overnight.
• 8 the next day, preheat the oven to 350 degrees f. bake uncovered for 50-60 minutes or until a knife inserted near the middle comes out clean. (it may look wet due to the oils, but you should not see any raw egg.) let stand a few minutes before serving.

Crab & Shrimp Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 lbs cooked crabmeat
• 2 lbs cooked shrimp
• 1/2-1 cup butter
• 1/2 cup flour
• 1 (8 ounce) jar cheese whiz
• 3 cups milk
• 2 tablespoons good quality
• 1 (4 ounce) package ritz crackers
• 2 tablespoons butter, melted

Recipe

• 1 melt stick of butter over low heat, add flour and stir until well blended.
• 2 remove from heat and gradually stir in milk and return to heat.
• 3 cook stirring constantly until thick and smooth.
• 4 stir in cheese whiz and and remove from heat.
• 5 fold in crab and shrimp and pour into buttered casserole dish.
• 6 crush the crackers and stir into the 2 tbsp of melted butter.
• 7 sprinkle the buttered cracker crumbs over the top of the casserole and sprinkle with paprika if desired.
• 8 bake at 350 degrees until crumbs are lightly browned and casserole is bubbly.
• 9 note: 3 1/2 lbs raw shrimp= 2 lbs cooked shrimp.
• 10 also you can make this ahead of time and freeze minus the cracker topping until ready to use and thaw completely before baking.
• 11 because it makes such a large amount you can also divide in half and use one now and freeze the other dish.

Crab Almond Delight

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 15
• 6 ounces crab
• 8 ounces cream cheese
• 1/3 cup mayonnaise
• 1 1/2 tablespoons dry onion (or 1/4 cup onion)
• 1 1/2 tablespoons white
• 1 tablespoon milk
• 1 tablespoon parsley
• 1 tablespoon lemon juice
• 1 teaspoon horseradish
• 1 teaspoon prepared mustard
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon worcestershire sauce
• slivered almonds

Recipe

• 1 combine crab and cream cheese.
• 2 add mayonnaise, onion, , milk, parsley, lemon juice, horseradish, mustard, salt, garlic salt and worcestershire.
• 3 mix well.
• 4 place in 1 1/2 quart baking dish.
• 5 sprinkle top generously with slivered almonds.
• 6 bake at 350°f for 20 minutes.
• 7 serve warm with crackers.

Crab And Avocado Quesadilla

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 tortilla, medium
• 1/4 cup cheddar cheese
• 1/4 cup crab (immitation is fine)
• 4 slices avocados
• 1/2 green onion
• salt
• pepper
• nutmeg (optional)
• chili powder (optional)

Recipe

• 1 if you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. if you're using a microwave or oven, spread them out over the whole tortilla.
• 2 sprinkle the cheese on the tortilla.
• 3 put the crab on.
• 4 put the avocado slices on.
• 5 snip small circles of the green part of the green onion the tortilla.
• 6 season, to taste, with salt and pepper.
• 7 put on a dash of nutmeg or chilli powder, if you like.

Crab & Parsley Souffles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter, softened
• 4 tablespoons parmesan cheese, grated
• 7 fluid ounces milk, cold
• 1 ounce flour
• 1 ounce butter, cold & diced
• 3 tablespoons gruyere cheese, grated
• 1 teaspoon dijon mustard
• 2 egg yolks
• 5 ounces crabmeat
• 3 tablespoons parsley, finely chopped
• 3 egg whites

Recipe

• 1 pre-heat oven to 390°f grease four small ramekin dishes with the.
• 2 butter and sprinkle the grated parmesan to coat the inside of the dishes well. chill until ready to use.
• 3 place the milk, flour and butter in a saucepan. bring to the boil, whisking continuously, until the mixture is smooth and thick. cook for 2 minutes remove from the heat, stir in the grated cheese and the mustard then leave to cool until just warm. place a baking sheet in the oven to heat.
• 4 stir in the egg yolks, crab meat, parsley and a pinch of salt and mix well.
• 5 in a separate bowl whisk the egg whites until just stiff. beat 1 tablespoon.
• 6 of the whites into the crab mixture then carefully fold in the rest. be.
• 7 careful not to overwork the mixture. divide between the greased ramekin.
• 8 dishes, filing each one three-quarters full, then bake on the baking sheet for 16-18 mins until the souffles are well risen and golden but still a little wobbly in the center when gently shaken.

Crab And Artichoke Appetizer Pizza

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 thin prepared pizza crust
• 1 (14 ounce) can artichoke hearts, water-packed and drained
• 4 ounces lump crabmeat or 4 ounces backfin crab meat
• 2/3 cup grated parmesan cheese
• 2/3 cup light mayonnaise (i use regular)
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup pitted kalamata olive, sliced and drained well
• 1/4 cup finely chopped red bell pepper

Recipe

• 1 heat oven according to the pizza crust directions and heat the pizza until it is light golden brown, remove pizza and set aside, leaving the oven on.
• 2 chop the artichoke hearts and combine with the crabmeat, cheese, mayonnaise, garlic, salt and pepper, stirring to mix well.
• 3 spread over the pizza crust, and sprinkle with the olives.
• 4 return the pizza to the oven and bake 12 to15 minutes, or until the top is slightly browned and bubbling along the edges.
• 5 remove and sprinkle with the red bell pepper.
• 6 slice into small squares and serve with remoulade sauce, if desired.

Crab And Asparagus Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb fresh asparagus
• 1/4 cup hellmanns mayonnaise
• 3 tablespoons soy sauce
• 2 cans lump crab
• 1 tablespoon sugar
• 1 pinch salt and pepper

Recipe

• 1 steam/boil asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
• 2 mix mayo,soy sauce,sugar salt and pepper until smooth.
• 3 cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
• 4 refrigerate for and hour or eat right away.
• 5 sprinkle with seaseme seeds if desired.

Crab 'n Rice (the Bahamas)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 tablespoons oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 5 tablespoons tomato paste
• salt and pepper
• 1/2 teaspoon thyme
• 1 teaspoon paprika
• 4 cups water (traditional) or 4 cups crab stock (my tweak)
• 2 cups long grain rice
• 2 cups pigeon peas, canned
• 4 whole crabs

Recipe

• 1 crack the crab and remove the meat. carefully pick through the meat to make sure there are no remaining bits of shell.
• 2 chop up the vegetables and fry them in the oil until they are soft. stir in the tomato paste and seasonings, adding a little more oil if you need to. saute for a few minutes until the flavors are incorporated.
• 3 add three cups of water (i used non-traditional crab stock) and bring to a boil. add the pigeon peas and crab and let boil for five minutes or so.
• 4 add the rice (you can also add more water if the mixture looks too dry), return to a boil, then reduce heat and cover. let simmer until all the liquid has been absorbed (about 20 minutes).

Crab And Corn Chowder With Bacon

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 ounces bacon, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 lb red potatoes, unpeeled, diced
• 2 1/2 cups bottled clam juice
• 3 1/2 cups half-and-half
• 1 lb corn kernels, fresh or 1 lb frozen corn
• 1 lb crabmeat, coarsely chopped
• 3 tablespoons fresh thyme, chopped

Recipe

• 1 saute bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes.
• 2 using slotted spoon, transfer bacon to paper towels to drain.
• 3 pour off all but 3 tablespoons bacon fat.
• 4 add onion to drippings in saucepan and saute until beginning to soften, about 3 minutes.
• 5 add potatoes and stir until coated.
• 6 add clam juice; bring to boil.
• 7 reduce heat to medium-low, cover, and simmer 10 minutes.
• 8 add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes.
• 9 season to taste with salt and pepper.
• 10 ladle chowder equally into 6 bowls. garnish with remaining bacon and serve.

Crab And Andouille Jambalaya

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 12 ounces andouille sausages, quartered lengthwise and cut into 3/4 inch pieces
• 1 large onion, coarsely chopped
• 1 red bell pepper, finely chopped
• 1 celery rib, finely chopped
• 2 large garlic cloves, very finely chopped
• 1 teaspoon old bay seasoning
• 1 1/4 cups jasmine rice, rinsed
• 1 1/2 cups chicken stock or 1 1/2 cups low-sodium broth
• 1 1/2 cups water
• 1 sprig thyme
• kosher salt & freshly ground black pepper, to taste
• 8 ounces lump crabmeat
• 3 scallions, finely chopped
• hot sauce, for serving

Recipe

• 1 in a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
• 2 add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. transfer to a bowl.
• 3 add the onion, bell pepper, celery and garlic to the same pot.
• 4 cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
• 5 add the old bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
• 6 add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
• 7 cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
• 8 fluff the rice with a fork and stir in the crab and scallions.
• 9 cover and let stand for 2-3 minutes, just until the crab is hot.
• 10 discard the thyme sprig.
• 11 serve the jambalaya in bowls, passing the hot sauce at the table.

b'stilla

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 2 tablespoons chicken bouillon granules
• 2 cups hot water
• 3 eggs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cinnamon
• 2 teaspoons white sugar
• 1 (17.5 ounce) package frozen puff pastry, thawed
• salt and pepper to taste
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 360 degrees f (180 degrees c).
• place chicken breasts in a small saucepan and cover with bouillon and water. poach over medium-low heat, just below the boiling point. cook 8 to 10 minutes, until no longer pink in center. dice chicken. reserve bouillon.
• in a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley. in a separate bowl, mix together cinnamon and sugar.
• roll out one sheet of pastry into a 12 inch square. cut other sheet of pastry in half and roll out into two 8 inch squares. fit 12 inch square of pastry into a 9 inch pie pan.
• spread half of diced chicken evenly across bottom of pastry. pour half of egg mixture over chicken. sprinkle with half of cinnamon and sugar mixture, then with salt and pepper. cover with one 8 inch square of pastry. cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar. sprinkle with more salt and pepper. cover with remaining pastry square. fold edges of bottom pastry over top of pie. brush with melted butter or margarine.
• bake in preheated oven for 40 minutes, until golden brown. serve lukewarm or cold.

Crab And Basil Sandwiches

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 lebanese cucumbers
• 1/3 cup basil leaves
• 1 cup mayonnaise (good quality)
• 1 shallot (small diced finely)
• 1/2 chili (red deseeded and finely chopped)
• 600 g crabmeat (cooked blue swimmer)
• 1 lime (zest and juice of)
• 12 slices white bread
• 2 tablespoons unsalted butter (softened)

Recipe

• 1 using a mandolin or sharp knife, thinly slice cucmber lengthwise around seeds and then discard core.
• 2 combine basil, mayonnaise, shallot, chilli, crab and lime zest and juice to taste.
• 3 lightly butter each piece of bread and top 6 slices of bread with filling, place cucumber flat over each piece, and then sandwich with the remaining bread.
• 4 trim crusts and cut each sandwich into three fingers to make 18 fingers and serve.