|Crab: Buying, Cooking, Cracking|
|by Jennifer Jeffrey|
There's something about crab that makes any dish decadent-- whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre.
Tip: Try crab chowder for more results.
1 - 10 of 26 for corn crab chowder
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Saute onions and ... are soft. Add corn and Half and Half and milk. Heat. Thicken with flour and butter. Add crabmeat. Heat through. Garnish with parsley.
Warm and serve. ... warming, as cream corn has a tendency ... crockpot. Serves approximately 10. For approximately 15, increase can amounts to 3 instead of 2.
Pour heavy whipping ... and 2 tablespoons crab boil. Let come ... mixture. Add frozen corn. Sauté green ... to taste. Simmer at least 30 minutes.
In bacon drippings, ... Add stock, butter, crab meat, corn, herbs and ... minutes. Add milk. Bring almost to boil. Serve with oyster crackers or dark bread.
Put corn, milk, onion, ... butter and salt. Cook, stirring constantly until mixture thickens. Add pepper, cayenne and crab meat. (This scorches easily.)
Peel the potato ... flakes. Add the corn and half the crab meat and stir. ... chopped cilantro, if desired. Makes 6 appetizer or 4 main course servings.
In medium saucepan, ... in milk, cream, corn, salt, thyme, ... minutes until thickened. Stir in crabmeat and bacon. Cook, stirring, 1 minute. 4 servings.
Heat the butter ... flakes. Add the corn and 1/2 the crab meat and stir. ... potatoes are tender, add rest of crab meat, stir gently. Heat thoroughly and serve.
Saute the onions, ... blended. Add the frozen corn. Cook until tender. When the corn is tender add the crab meat and the heavy cream. Simmer for 20 minutes.
In kettle, put potatoes, onions, hot water and salt. Bring to boil for 12 to 15 minutes. Add all other ingredients. Heat slowly to piping hot and ...
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