Crab Meat Salad recipe

1 lb crab meat, fresh or canned
4 hard cooked eggs
12 cup almonds
2 cup heavy cream
1 cup mayonaise
1 dash salt
1 dash paprika
1 lettuce
1 green pepper or pimiento

Pick over the crab meat and discard membranes. Chop egg whites.
Blanch the almonds and cut into thin, lengthwise strips. Mix these
ingredients. Whip the cream very stiff, fold into the mayonaise, add
salt and paprika. Add to crab mixture. Serve on crisp lettice;
garnish with strips of green pepper or pimiento and top with riced
egg yolk.

Crab Meat Bacon Rolls Recipe

1/4 cup tomato juice
1 egg well beaten
1 cup crab meat drained and
1 flaked
1/2 cup dry fine bread crumbs
1 tablespoon chopped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon worcestershire sauce
1 dash pepper
9 slices bacon cut in half

Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and
seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long.
Wrapeach roll with 1/2 slice bacon; fasten with toothpick. Broil 5 inches
from heat about 10 minutes, turning often to brown evenly.

Crab Meat & Mushrooms In Wine Sauce Recipe

1 lb fresh crab meat
1/4 lb fresh mushrooms, sliced, or
1 1 large can of mushrooms
1 (stems and pieces)
2 tablespoon butter (to saute fresh
1 mushrooms)
2 tablespoon butter
2 tablespoon flour
1/2 cup milk
1/2 cup white wine
1/2 teaspoon dry mustard
1/4 teaspoon dry tarragon
1 salt to taste
1 pepper to taste
1 hot sauce to taste
3/4 cup bread crumbs

Pull crab meat apart and remove stiff membrances. Saute mushrooms in
butter. (If mushrooms not fresh, add later.) Make a cream sauce
blending melted butter, flour and milk, wine, mustard, tarragon,
salt, pepper and hot sauce. Cook 2 or 3 minutes, then add crab meat
and mushrooms. Place in casserole; sprinkle top with bread crumbs and
dot with butter. Bake at 350 degrees F for 30 minutes uncovered.
Cover before serving. This can also be made with shrimp, or crab meat
and shrimp.

Crab Lorenzo Recipe

4 large mushrooms, minced
1 shallot, minced
1 centiliter garlic, minced
1/2 stick butter
1/2 cup flour
3 cup half and half
2 tablespoon chives, chpd
1 large bay leaf
1 tablespoon worcestershire sauce
1/4 cup white wine
1 salt and pepper
3/4 lb crabmeat
6 slice french bread, toasted, to 8
1 1/2 cup hollandaise sauce
1 parsley, chpd, garnish
1 lemon slices, garnish

Arthur's, Dallas, TX Saute mushrooms, shallots, and garlic in butter until
transparent. Remove from heat and mix in flour. Over low heat, slowly stir
in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf,
Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil.
Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange
toast slices on heatproof platter. Spoon hot crabmeat mixture over toast.
Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins.
Garnish with parsley and lemon. S: Fav Rest Rs, Bon A

Crab In Ginger Sauce recipe

2 ready-to-cook whole hard-shell crab; s
8 green onions
1 small red pepper
1 piece (about 4x1-inch or 1ox2.5 cm); fresh ginger ro
3/4 cup (180 ml) water
2 1/2 tablespoon (37 ml) dry sherry
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) instant chicken bouillon gra; nules
2 teaspoon (10 ml) soy sauce
2 teaspoon (10 ml) cornstarch
2 tablespoon (30 ml) vegetable oil
1/2 teaspoon (2 ml) sesame oil

1 rinse crabs with water. gently pull; away round har
top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings.

Crab Imperial Recipe

1 lb crab meat; pref. backfin
2 tablespoon butter or margarine
2 tablespoon flour
3/4 cup milk
1 egg; beaten
1 egg; hard-cooked, sieved
6 drop worcestershire sauce
1 tablespoon mayonnaise
1/2 teaspoon mustard, dry
1/2 teaspoon parsley flakes
1/4 teaspoon seafood seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs
1/2 cup margarine; melted
1 pimiento; for garnish


Remove cartilage from crab meat; put crab meat in a large mixing
bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring
to make a paste. Add milk; cook slowly, stirring constantly, until
sauce is thickened. Set aside 6 tablespoons white sauce. Add
remaining sauce to crab meat in bowl, along with raw egg, hard-cooked
egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes,
seafood seasoning, salt and pepper; mix gently but thoroughly. Put
crab meat mixture into 6 baking shells or ramekins; top each shell
with bread crumbs, melted margarine and reserved white sauce. Add
pimiento strips for garnish. Bake in preheated 350 F. oven 20
minutes, or until browned on top.