A flavor packed cream cheese crab dip that is lower in fat and calories than most, and cooks in the microwave in minutes! A good appetizer for unexpected guests or when you are craving a yummy snack. Recipe...
Author: BerrySweet
Very tasty starter to a meal. Simple to make. I use Recipe #306705 and Recipe #307050 when making it.
Author: Alia55
These are the best! I made these for our Christmas party one year, and they were gone so fast, I didn't even get one. You have to use reall fresh crabmeat, and make sure the pieces are not too big, and...
Author: KittyKitty
This recipe is from the elegant Captain Linnell House in Orleans, Massachusetts as published in 'A Taste of Cape Cod'.
Author: Chef Jeff Albany
Blue crabs are common shellfish in the Atlantic Ocean named for their bright colors and are a popular coastal food. Crabs can be steamed, boiled, or baked whole either fresh or frozen to make a delicious...
Author: wikiHow
My friend Ida shared this recipe with me... These are her comments: I served this dip in a rosemary and olive oil bread bowl. I toasted the bits of bread from the center, and served them along side. This...
Author: Lindas Busy Kitchen
These crab cakes are quick and easy and have a nice spicy kick that you can adjust to suit your tastes.
Author: Kellygrrrl
This is a great seafood dip that I created that goes great served with crackers, vegetables, or chips for dipping.
Author: 2Bleu
This delicious Venetian salad is from the May 2005 issue of Bon Appétit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with...
Author: bluemoon downunder
On the edge of the Georgetown University campus, The Tombs is a daytime and evening favorite with University students, faculty and neighbors. A Washington D.C. institution, The Tombs features colorful...
Author: Crab Cake Guy
This is loaded with shrimp and crab - gently graced with scallion and a little garlic. Serve with Carrs table water crackers or saltines. I also put out a little bottle of Tabasco for those who like a...
Author: riffraff
The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.
Author: kellychris
Make and share this Pasta With Crab for One Person recipe from Food.com.
Author: Latchy
After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe. My favorite way of preparing salmon. A suitable meal for special company....
Author: Cookie Lover
Make and share this Lemony Crab Bow Tie Salad recipe from Food.com.
Author: carolinafan
Author: Eric Ripert
Make and share this Hot Shrimp and Crab Dip recipe from Food.com.
Author: ratherbeswimmin
If you love hot appetizer dips you must give this one a try. A delicious hot artichoke/crab dip that will leave your guests raving! It's very easy to make w/ just a few simple ingredients. Can easily double...
Author: Laura and Shawn
Make and share this Deviled Crab Cakes recipe from Food.com.
Author: The Kissing Cook
The best hot crab appetizer out there...you can adjust the kick by adjusting the horseradish sauce....never fails for a great take-along appetizer! Recipe calls for one can of crabmeat...sometimes I will...
Author: Jakers
Recipe from the "Pineapple Grill" in south Florida. These are very tasty crab cakes that can be served as a main course or smaller as an appetizer. Very delicious with the Black Bean Relish. Prep time...
Author: Babs in Toyland
This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included...
Author: Recipe Junkie
Nayarit is a state on the Pacific Coast of Mexico where seafood is abundant and the flavors are ample. These stuffed chilies are a popular local appetizer. The sweet mango and the spiciness of the poblano...
Author: NcMysteryShopper
Make and share this Drunken Alaskan King Crab Legs recipe from Food.com.
Author: meganL
Make and share this Japanese-Style Crab Cakes recipe from Food.com.
Author: Just Happy
Make and share this Snow Crab With Sauce recipe from Food.com.
Author: Dari Donovan
Make and share this Deviled Crab Croquettes recipe from Food.com.
Author: Barefoot Beachcomber
Author: Sam Talbot
I can't believe this recipe is not in here. I got this out of Christmas Home for the Holidays Taste of Home Magazine. I made it as the picture looked so darn good.. So easy and it tastes like you slaved...
Author: CIndytc
This is a reasonable (cost wise), tasty meal using up left over Mashed Potatoes. I like a bit more zip to the crab cakes so I served them with a sweet Chili sauce on the side. I only used 2 tbsp of lite...
Author: Bergy
Author: Andrea Reusing
I found this on the Wisconsin Dairy Board. I'm on a low carb diet so this is a no-no for now. I know just what I'm having when I go on my next planned "cheat." Someone make this quick so I can live vicariously...
Author: yooper
These crab cakes are the best - no fillers, no gimmicks so don't use imitation. Splurge for the good stuff and you won't regret it. Except for the crab, you can really add the rest of the ingredients to...
Author: CFRP3473
This is actually called Marinated Jumbo Lump Crabmeat on Grilled Portobello Mushroom and Bell Pepper Salad with Balsamic Vinaigrette from chef Michael Weisshaupt, the Manor, West Orange, NJ. This has was...
Author: Oolala
This is a great dip to use with tortilla chips, crackers or chips. Note: this is a recipe that is "timed" and by that I mean it has to be refrigerated overnight.
Author: Shirl J 831
created by Fins Head Chef Mark Miranda, directly from the Bawlmer PHC newsletter [Jungle Drums, vol 1, no. 3] By the Squid
Author: drhousespcatcher
Soft shell crabs are delicious and affordable when they're in season (early- to mid-summer). Try cooking them in this sweet and tangy glaze for a change of pace.
Author: Becca H.
This recipe is from the March 2004 issue of Gourmet Magazine. Potted crab is best made 1 day ahead to allow the flavours to develop and it can be kept covered and chilled for up to 3 days.
Author: Chef Regina V. Smith
This broiled sandwich is easy, quick, and tastes great with either crab or shrimp.
Author: PRICEFAMILY