|by Joseph Aimar|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 49 for frozen imitation crab
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Melt butter in ... golden. Stir in crab, cream, Parmesan, ... large bowl and toss well. Sprinkle with fresh parsley and serve immediately. Makes 6 servings.
Mix first 7 ... until smooth. Add crab meat, chopped green ... water chestnuts. Cook frozen spinach with salt ... before serving with bread or crackers. .
Melt cheese in microwave until smooth. Stir in wine, mayonnaise and crab. Reheat if necessary. Serve with bite sized rye or pumpernickel bread.
Take crust off ... overnight. Next add chopped celery, shrimp and crab; mix well. Add mayonnaise. Serve alone or on lettuce or in tomatoes. Freezes well.
Allow frozen "crab" to defrost. ... until liquid is reduced to a few tablespoons. Add drained linguini and cheese. Toss until well coated. Serves 4-6 people.
Drain and slice canned crab, or defrost and slice frozen crab, or slice imitation crab. Reserve a ... reserved crab and green pepper rings. (6 servings)
Prepare noodles. Saute ... 5 minutes. Add crab and broccoli; heat ... mixture over noodles. Sprinkle with Parmesan cheese and toss gently before serving.
Cook broccoli. Place ... baking dish. Add crab flakes. Combine soup ... Pour over crab. Top with canned onion rings. Bake at 350 degrees for 15-20 minutes.
Cut crab legs, shrimp and ... celery seed. Add lettuce, torn in small pieces (if you like). Stir all together to mix. Serve on lettuce leaves or as you like.
Mix egg substitute, ... spray. Sprinkle with crab and cheese. Pour ... Reduce temperature to 300 and bake 35 minutes more. Let rest 10 minutes before cutting.
Result Page: 1
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