1 - 10 of 109 for deviled crab

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Combine lump crab meat (imitation crab ... before mixing. If soup base is used, reduce or omit salt. Bake at 350°F for 30 minutes. Serve with lemon wedges.

A food processor ... fact, it contains none! It adds a tangy flavor to deviled crab, but some feel it is an acquired taste. Give it a try - then you decide!

Cut eggs in ... and pepper. Add crab meat, mix well. ... and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days. -in

Cut eggs in ... and pepper. Add crab meat, mix well. ... and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days. -in

Pick over crab carefully to remove ... immediately. Yields: 12 patties about 2 1/2 inches in diameter. Preparation: 10-15 minutes. Cooking: 3-4 minutes per batch.

Mix crabmeat, eggs, chopped celery, chopped green pepper, and onion. Melt butter in hot milk (do not boil); add dash of Worcestershire sauce, salt, ...

Remove any shell or cartilage from crab meat. Cook onion ... each shell. Bake in a moderate 350 degree oven for 15 to 20 minutes or until brown. Serves 6.

Melt 2 tablespoons butter; add 2 tablespoons flour, gradually add 1 cup milk, cook 5 minutes. Add 1 beaten egg yolk, 1/4 teaspoon salt and dash ...

Brown onion in ... the ingredients; mix well. Form like devil crabs. Dip in bread crumbs. Set in refrigerator for a few hours. Fry and freeze, if you want.

Mix onion, green pepper, celery, crab, seasonings, mayonnaise, ... with remaining 1 cup crumbs and sprinkle over casserole. Bake at 350 degrees 45 minutes.

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