|by Sherri Eldridge|
Fresh crabmeat is one of the ocean's finest treasures. Low in fat and high in protein, Crab Cookery is naturally nutritious and exquisite.
1 - 10 of 52 for crab claw meat
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To make the ... the lobster and crab filling. Place the ... place over the linguine and then place the stuffed prawn on top with a spatula. . Chiappalone
Cut the stem ... attachment. Add the crab and continue to ... NOTE: If you don't have a pastry bag, use a large ziploc plastic bag with one corner cut off.
Make a roux ... hours. Add chicken, crab meat and boiled shelled ... serving.) Add brown sugar and lemon juice. Serve in bowls over hot rice. Serves 20.
Toss shrimp, crab and scallops in ... Variation: Use 1/2 cup Parmesan cheese in place of 1/2 cup of the bread crumbs. May be prepared a day ahead or frozen.
Cook shells as package directs. Chop crab meat coarsely, removing any ... shells. Bake at 375 degrees 30 minutes or until heated through. Serves 4 to 6.
Take first 10 ... another hour. Add crabs and crab meat and slow simmer ... cube to give better flavor. Can substitute shrimp for crabs for shrimp soup.
Peel and finely ... Add shrimp and crab meat. Continue to ... casseroles or one large casserole. Bake in 350 degree oven until bread crumbs are browned.
Pour oil into ... then pour over meat and chicken in ... lobster meat, stone crab claws, and squids ... served with each portion. Yields 12 generous servings.
Cook first 7 ... vegetables you like and barley. Simmer about 1 more hour. Cabbage may be omitted if you don't like it. Crab legs can be added if you have them.
Use a large ... steamed clams and crab claws. Cook, occasionally ... with the sweet peas and remaining whole pimientos. Serves 8. Can be served over rice.
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