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Results 51 - 60 of 165 for fried crab
51. CRAB CAKES
In a bowl, mix bread crumbs, egg, mayonnaise, and seasonings. Add crabmeat; mix gently but thoroughly. If mixture is too dry, add more ...
Remove all cartilage from crabmeat. ... side. Makes 6 crab cakes. (Note: If desired, crab cakes may be deep fried at 350 degrees. 2-3 minutes or until browned.)
53. LACY CRAB PUFFS
Heat the oil to 375°F. Drain the crabmeat and reserve 1/4 cup of the liquid. Combine the reserved liquid with the baking powder. This ...
54. CRAB RANGOON
Mix first 5 ingredients. Refrigerate 30 minutes. Place 1 tsp. of mixture on wrappers. Moisten edges with egg yolk. Fold to form a triangle. ...
Starting just below stem, cut ... Dry chilies. Combine crab, onion, bell peppers and ... taste. Arrange chilies on platter. Garnish with salsa.
Remove all cartilage from crabmeat. ... side. Note: If desired, crab cakes may be deep-fried at 350 degrees for 2-3 minutes, or until browned.
1. In large bowl with fork, break crabmeat into fine shreds. Stir in crumbs, mayonnaise, mustard, Worcestershire, salt, pepper and egg. ...
Lightly brown onion in butter; ... or soup). Chill crab cakes as you would croquettes. ... until browned. Elegant served with Hollandaise sauce.
59. CRAB CAKES
Remove cartilage from crabmeat. In ... in just enough fat to prevent sticking until browned, about 5 minutes on each side. Makes 6 crab cakes.
60. CRAB RANGOON
In medium mixing bowl combine all ingredients except won ton skins and oil. Place one teaspoon filling in the center of each won ton skin. ...
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