|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.
21 - 30 of 4,050 for crab c
Remove stems from ... cheese and the crab meat. Fold the ... broil and remove the foil during the last 5 minutes of cook time. Makes 12 servings. . White
Fill a 4-5 ... except for the crabs. Bring to ... This is a old Newport Rhode Island favorite from times when fishermen would cook right on their boats.
Separate the crab into bite size ... tarragon and pepper, mix and chill for at least one hour. Serve with crackers or assorted cocktail bread slices toasted.
Pick meat of blue crabs with the intent ... top. Explain to your guests that they may get a bite of shell, but it is well worth it. Serve with lemon wedges.
In a large ... add can of crab meat and cook ... it for my family who lives in Maryland and they all really love it. I hope that you will enjoy it, also!
Cut the stem ... attachment. Add the crab and continue to ... NOTE: If you don't have a pastry bag, use a large ziploc plastic bag with one corner cut off.
Shell and devein, ... on tails. Drain crab meat, combine with ... side. They should be golden brown and the tails should be pink. Serve with lemon wedges.
Empty the crab into a large ... bread crumbs (optionally spray with olive oil lightly before broiling). Either fry in vegetable oil or broil until brown.
Sauté onion in ... blended. Stir in crab meat and other ... are suggested). I usually have to double this recipe and still never have any leftover. Enjoy!
In a large ... adding a teaspoon of Crab Soup Base and a pinch of onion and garlic powder. Sprinkle top with paprika and choppped parsley before serving.
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