Author: Rozanne Gold
An easy to make-ahead appetizer for a New Year's Eve get-together. You can use canned, frozen or fresh crab meat.
Author: William Uncle Bill
Make and share this Confetti Crab Salad recipe from Food.com.
Author: Sydney Mike
After many attempts to find a good, reasonably priced crab cake here in West Central Fl right on the Gulf Coast I decided to try my hand at making one. Here was what I came up with on my first attempt....
Author: tabasco0697
These are the best crab cakes I have ever had! You have to use the freshest crabmeat. Everyone raves about these crab cakes The lemon juice and zest give these cakes a fresh, light taste.. I hope you enjoy...
Author: susie cooks
Make and share this Red Lobster's Crab Stuffed Mushrooms recipe from Food.com.
Author: lazyme
from tastes of the pacific northwest by fred brach and tina bell. Use your own favorite ravioli dough recipe for this one. VERY rich recipe.
Author: Chef GreanEyes
Make and share this Crab and Shrimp Dips recipe from Food.com.
Author: William Uncle Bill
This is the absolute best Stuffed Mushroom recipe I've ever found. I've made this many times, and there are never any left no matter how many I make. My brother in law says they're "To Die For!" I adapted...
Author: Katchick
Please Note: My prep time includes for opening the oysters, prep time will be less is buying oysters already on the half shell. I went to my fish market last weekend and bought some king crab legs, to...
Author: The Flying Chef
This is a recipe I put together to add the spiciness and creaminess I was looking for in crab cakes.
Author: mightyro_cooking4u
YUM! Fennel adds a subtle sweet note, but you can omit if it's not on hand. You can also adjust sherry to taste, I just love sherry with creamy crab dishes. This recipe calls for a casserole dish but use...
Author: c.walsh
A very creamy, tasty, filling cajun soup. Makes about 16 cups, serves about 3 Cajuns, 8 Texans, or 16 Yanks.
Author: rachel21321
Author: Alfred Portale
This is a surprisingly simple and delicious soup. Versatile, you can add potato or cauliflower or other veggies, if you like. :)
Author: Julesong
A simple and yummy soup from the RSVP section of Bon Appetit from The Museum Cafe, Paris Bigson Square Museum of Art in Great Falls, MT.
Author: lazyme
Looks easy and not too many ingredients - here for safe keeping from Our Best Home Cooking, courtesy of Moriches Bay Realty.
Author: Oolala
These are really good served with sweet and sour sauce or your favorite dipping sauce. If you like them a little more creamy just add more cream cheese.Sometimes I also add a little cheddar cheese into...
Author: cookiedog
I've been saving this recipe from Cooking Light for years. One of these days, I'll actually make it!
Author: lazyme
This is a good "seafood" pizza type of appetizer. It is always popular and it looks beautiful.
Author: Michelle S.
"According to "Ye Marland Chronicle" written for the Baltimore Sunday Sun in 1933, the Maryland crab was the main reason for Captain John Smith's visit to Chesapeake Bay in 1607. Crab bakes were first...
Author: Engelis
Our son always loved this recipe. He never knew it was made with you-know-what, FAKE crab, until after he worked on a crab boat a few years ago! Of course, you can always use real crab. It's easy to put...
Author: Chef PotPie
From 'A Taste of Hawaii' cookbook. I want to make this for my mother one day because she loves crab cakes.
Author: GothicGranola
Make and share this Hot Seafood Coquille recipe from Food.com.
Author: SuzieQue
These always go over well at my summer barbecues and Picnics. It's not the Normal presentation for crab salad but that's what people love about it
Author: GingerlyJ
Alaska King Crab "Nachos"
Make and share this Bobby's Hot Tomato, Jack and Crab Dip recipe from Food.com.
Author: Brookelynne26
Make and share this Crab Dip With Tortilla Chips recipe from Food.com.
Author: SwtKitn
This is a cajun recipe that I originally found somewhere on the 'net but have made some modifications. I serve this as a side-dish, but it could probably be used as a main dish as well. Recipe is very...
Author: FlemishMinx
A base of spinach is covered with a mushroom, onion, and hard cooked egg sauce, then topped with snow crab and Swiss cheese. My grandmother passed this recipe to me, she always made it with artificial...
Author: EEERRRKAY
This a tasty salad for when you need a change from the same old salad! I hope you enjoy this as much as I do... I got this recipe from a co-worker and I am glad I did, it is really good! Oh and easy to...
Author: Bowie Girl
Make and share this Asian Crab Cakes over Arugula With Wasabi Dressing recipe from Food.com.
Author: Vino Girl
This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook...
Author: Balto Bonnie
One of my mother-in-law's friends brought this delicious dip to a party and I had to have the recipe. Please only use full fat ingredients in this and real crabmeat. If you are lucky enough to have some...
Author: HeatherFeather
The secret to the crisp coating in this recipe? Crushed potato chips! This recipe is from Bon Appetit and is my favorite crab cake recipe.
Author: Cream Puff
Make and share this Crab Rangoon & Sauce for 30 recipe from Food.com.
Author: Aroostook
I created this recipe when I was 20, I was always invited to the family get togethers, but never asked to bring something- I was still considered one of the "kids." I tried to copy an appetizer I had at...
Author: Dawnab
Make and share this Imitation Crab Angels or Rangoon recipe from Food.com.
Author: 436268
Make and share this Crab Salad Tea Sandwiches recipe from Food.com.
Author: ratherbeswimmin
I love Cream of Crab soup and this is just fabulous! Rich, simple and satisfying. The key is to use fresh Crab. This is very worthy of serving to guests as a first course.
Author: Little Bee
This is THE best recipe! Only requires 3/4 c. of crabmeat. Love this recipe with shrimp &/or lobster, too.
Author: Aroostook
These easy appetizers will disappear fast, so make plenty! Get your crab fingers for this dish at www.BigEasySeafood.com
Author: Sarah Close