|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.
1 - 10 of 178 for crab imperial
To Crab Imperial mixture add 2 ... Bake at 400 degrees for 12-15 minutes until fish is opaque and begins to flake. Serves four. Serve with lemon wedges.
Bake in dish or half shells at 350 degrees for 15 minutes. Instead of baking in dish, make little balls. Roll in bread crumbs and deep fry.
Mix together, chill about 1 to 1 1/2 hours.
In double boiler cook pepper and onion in butter until tender. Blend in flour, salt, mustard, and mace. Add milk and cook until thick. Remove from ...
1. Preheat oven ... crabmeat. (If canned crab is used, drain ... longer, or until cheese is melted and bubbly. Serve with lemon wedges. Makes 4 servings.
Bake at 350 ... and pick over crab meat, leaving meat ... sauce bubbles around edge and crumbs are golden-brown. Pile saved crab meat and shrimps in center.
Preheat oven to ... Remove cartilage from crab meat; place in ... crumbs and melted butter, then with the white sauce. Add cheese if desired. Bake 45 minutes.
Combine all ingredients. Place in 6 individual crab shells. Bake at 350 degrees for 15 minutes.
Preheat oven to 350 degrees. Mix crab with 2 eggs. ... pimento. Add bread crumbs. Mix together. Pour into buttered baking dish. Cook 20 minutes. Tastes great.
Pick over crabmeat, removing any shells. In a large bowl, combine eggs, mayonnaise, Worcestershire, salt, mustard, oregano and thyme. Lightly brush 2 ...
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