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Results 21 - 30 of 74 for crab bouillon
Heat half and half, butter and chicken bouillon cubes to almost boiling; mix ... salad and garlic bread. Just before serving, add cooking sherry.
Cook shells as directed on ... heat until thick. Add cream and crab meat. Pour over shells. Cover with foil and bake at 350°F for 30 minutes.
Remove cartilage from crabmeat; dissolve bouillon in water. In 4 quart ... temperature. Reheat over very low heat, stirring often, until soup is hot.
Remove cartilage from crab meat. Dissolve bouillon cube in water. In 4 ... standing. Best if made the day before you wish to serve it. Serves 6.
25. CRAB DIP
Mix all ingredients. Serve warm with crackers.
Combine stock, bay leaves, red pepper, ham and 2 teaspoons of the salt in large kettle. Bring to a boil over high heat. Reduce to medium. ...
27. GUMBO
In large dutch oven or ... is done. Add crab meat and after 5 minutes, ... cool and reheat before serving. You may need to add additional water.
Melt butter; blend in flour. ... translucent. Add milk, bouillon, and seasonings. Stir. Simmer; ... crabmeat. Stir mixture. Heat. Do not boil.
Remove cartilage from crabmeat. Melt ... Add milk and bouillon powder. Simmer and stir constantly ... seasoning to taste (approximately 1 teaspoon).
Remove any shell or cartilage from crab meat. Cook onion and celery ... tender. Add seasonings, bouillon cube, and tomato juice. Simmer ... on rolls. Serves 6.
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