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Results 31 - 40 of 562 for using canned crabmeat
31. HOT CRAB SPREAD
In mixing bowl, soften cream ... Mix well. Add crabmeat and seasonings as desired. Blend ... hot with small toast rounds or assorted crackers.
32. CRAB LOUIS SALAD
Just before serving, combine crabmeat, celery, olives and dressing. ... servings. Toss gently. Refrigerate 30 minutes before combining with Crab Louis.
Mix all ingredients together except English muffins. Spread on split English muffins. Freeze; cut each muffin into 8 pieces. Broil for ...
Heat oil in a 5-quart ... hours. Add the crabmeat and simmer for 30 minutes. ... with one heaping tablespoon of hot, cooked rice in each bowl.
35. EASY CRAB BISQUE
Combine soups, milk and cream. Stir in crabmeat. Cook over low heat until almost boiling, stirring ... sherry just before serving. Do NOT boil.
36. SEAFOOD BISQUE
Drain all the seafood and ... simmer over low heat for 1 hour. Can be cooked longer if necessary, or made ahead and reheated. Serves at least 6.
37. CRAB LOUIS
Remove 4 large leaves from ... large pieces of crabmeat. Flake remaining crabmeat. Arrange ... peaks. Fold whipping cream into mayonnaise mixture.
38. CRAB QUICHE
In a bowl, beat eggs; add mayonnaise, flour and milk. Stir in crab, onions, parsley and cheese. Spoon into pie shell. Bake at 350°F for ...
In large pot, melt butter ... 3 minutes. Add crabmeat, cook for 5 additional minutes. Remove from heat and let stand 5 to 10 minutes before serving.
40. SEAFOOD QUICHE
Line pastry shell with double ... a layer of crabmeat. Beat together: Combine the ... Quiche should stand for at least 20 minutes before serving.
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