French Crab - Recipes - Page 8

Results 71 - 80 of 96 for french crab

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Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce and garlic salt. Mix well. Process in blender until smooth. In ...

72. CRAB SPREAD

Mix all ingredients together. Flavor is better if refrigerated 12 to 24 hours before serving. Serve on party rye or pumpernickel bread.

73. CRAB DIP

Mix all ingredients. Serve with crackers.

74. MY CRAB SALAD

Mix all ingredients well.

75. CRAB DIP

Mix all ingredients thoroughly. Chill several hours or overnight. Serve with variety of crackers.

76. CRAB AND CHEESE ROLLS

Slice rolls horizontally 1/3 from top, reserving tops. Hollow out insides (reserve centers for bread crumbs) and set rolls aside. Preheat ...

77. CRAB DIP

Serve with Waverly crackers.

78. HOT CRAB DIP

Mix together all ingredients. Bake at 350 degrees for 20 minutes. Serve with wheat crackers.

79. CRAB FONDUE

Drain crabmeat, drain and flake tuna. Combine crab and tuna in small bowl. ... at 350 degrees for 1 hour and 15 minutes until puffy and golden.

80. CRAB DIP

Mix together and chill. Serve with club crackers or melba rounds.

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