|by Sherri Eldridge|
Fresh crabmeat is one of the ocean's finest treasures. Low in fat and high in protein, Crab Cookery is naturally nutritious and exquisite.
1 - 10 of 310 for imitation crab
Mince imitation crab in food processor. ... until knife inserted near center comes clean). Let cool for 15 minutes. Serves 4-6. Good served with a salad.
Mix together chopped crab and cabbage slaw; ... The original recipe calls for only the cole slaw dressing but it seems too sweet so can use 1/2 mayonnaise.
Cream the cream ... and seasoning; then imitation crabmeat. You can ... the consistency for a dip instead of a spread. Serve with crackers or rye bread.
In a double ... cream cheese. Add crab and juice. Stir ... Serve hot or cold on lavash or a cracker. The mixture is a pink color and the lavash sets it off.
Mix mayonnaise, cream, sugar and pepper together. Garnish with slices of tomato wedges and sprinkle with salt and pepper before serving.
Note: The longer this marinates together, the better!! Combine all to consistency of a "lumpy" potato salad, add Italian dressing before mayonnaise, ...
Mix together until ... drain real well. Add crab meat, cheese and onion and celery. Toss gently with the dressing mixture. Makes a good sized bowl of salad.
Mix all ingredients well and form into patties. Brown on both sides, in small amount of oil.
Mix cheese and ... pie shell. Sprinkle crab meat on top. ... smooth and pour over cheese and crab meat. Bake at 400 degrees for 45 minutes. Serve right away.
Grate and squeeze excess moisture from zucchini. Mix all above ingredients. Shape into small cakes and saute in butter until lightly brown.
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