|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 37 for crab stew
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Bring crab, salt, pepper, ... Remove from burner. Serve in warm cups topped with lemon slices and chopped parsley. Serves about 4. A great Superbowl soup!
Sauté the green ... seasonings, shrimp and crab meat. Simmer, partially ... hollowed-out fried pistollette rolls. Leftovers may be frozen. Yields 6 servings.
Fry bacon strips; ... off water. Add crab meat, salt and ... milk. Over low heat, add butter and bacon grease, if desired. Add chopped parsley (optional).
Fry bacon and set aside. Boil potatoes, celery, onion and pepper in covered saucepan until potatoes are tender. Pour off water. Add crabmeat, salt ...
In 4 quart ... bite-sized chunks) and crab meat, cover, and ... green salad and hot French bread accompanying the stew make a hearty and satisfying meal.
Make a roux ... vegetables into roux mix and add paprika and pepper. Heat until a boil, add the crab and Worcestershire. Heat well. Add sherry and serve.
Mix together. Cook on medium heat for 30 minutes.
Place crabs in large pot. ... begins to thicken. Add water gradually to flour, corn meal and salt. Form patties about 1/4-inch thick. Place in boiling water.
Remove meat from bodies and claws of crabs. Saute celery ... with salt and pepper. Before serving, add sherry. Garnish with lemon slices. Yield: 4 servings.
Fry okra until ... (except shrimp and crab) in large ... shrimp and crabs, cook 20-30 minutes more or until shrimp and crabs are done. Serves 8-10 people.
Result Page: 1
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