Results 1 - 10 of 109 for deviled crab

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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!

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.

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

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 ...

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.

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

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

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.

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.

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