Ingredients:
2 Lbs. Crabmeat
1/2 C. Mayonnaise
2 t. Pimento, chopped
2 t. Whole capers
1 t. Worcestershire sauce
1 t. Salt
6 drops Hot pepper sauce
8 T. Mayonnaise
Paprika for garnish
Procedure:
Remove all cartilage from crabmeat. Place crabmeat in a large bowl
Mix mayonnaise, pimento, capers, Worcestershire sauce, salt and hot
pepper sauce together and blend well
Pour the mayonnaise mixture over the crabmeat and toss lightly
Divide crabmeat between eight aluminum or ceramic scallop shells and
top each shell with one tablespoon mayonnaise. Sprinkle with paprika
Place shells on cookie sheet or shallow baking pan and bake for 20
minutes in a preheated 375°F. oven
Serve at once
Notes:
Other types of plates or dishes can be used in place of the scallop
shells
Can also be garnished with lemon, fresh parsley, etc.
Can be served as an appetizer or entrée
Ingredients:
1 Lbs. Crab meat (lump)
1/2 C. Salad dressing
1/4 C. Sour cream
1/4 C. White wine
2 t. Lemon pepper seasoning salt
1 T. Lemon peel, grated
1/4 C. Green onion, chopped
1/3 C. Sweet red pepper, diced
1/3 C. Avocado (firm), diced
Procedure:
Mix the salad dressing, sour cream, wine, seasoning salt, and the
lemon peel with a wire whisk
Combine the avocado, pepper, onion, and crab meat into the salad
dressing mixture. Fold in dressing
Serve on red leaf lettuce with tropical fruit condiments
Notes:
Can be served with prepared kiwi, pineapple, mango, papaya, avocado,
etc.
Can be served on other types of lettuce
Serve as an appetizer or lunch
Ingredients:
3/4 C. Mayonnaise
2 T. Onion, minced
2 T. Green pepper, minced
2 t. Fresh parsley, minced
1 1/2 t. Dry mustard
2 t. Worcestershire sauce
Tabasco
1/4 t. Cayenne
2 t. Lemon juice
Coarse salt
Fresh ground black pepper
1 Lbs. Crabmeat, either select or lump grades
3 to 4 T. Butter
1 C. Fresh bread crumbs (fine)
Parsley sprigs
Lemon wedges
Procedure:
Put the mayonnaise in a bowl and whisk in the vegetables and
seasonings. Go very easy on the salt and pepper. Cover bowl and put aside
for 15 minutes or so for the flavours to marry
Correct seasoning. Gently fold in the crabmeat. Reserve, refrigerated,
if you are doing this in advance
Melt 3 tablespoons butter in a small skillet and add the bread crumbs.
Cook over low heat until just golden, adding a little more butter if it
seems too dry. Scrape into a bowl and cool
Arrange natural or ceramic crab or scallop shells or ramekins on a
baking sheet. Divide crab mixture among containers, mounding it a bit in
the center so that it looks generous
Sprinkle the crumbs over the crab mixture
Bake on the top rack of a preheated 425°F oven until bubbly and
lightly browned, 10 to 15 minutes
Serve hot with parsley sprigs and lemon wedge
Notes:
Carefully picked over the crabmeat to remove all bits of shell
Serve as an appetizer
Can be garnished with sprinkles of paprika, chopped fresh parsley,
etc.
Ingredients:
2 T. Butter
2 T. Flour
1/2 t. Salt
1/4 t. Paprika
Cayenne Pepper
1 C. Heavy cream
1/2 C. Milk
1/4 C. Sherry
2 Egg Yolks, beaten
1 Lbs. Crabmeat, picked
Procedure:
Place butter in a 1 1/2 quart casserole. Microwave on high (100%)
until melted, 30 seconds to 1 minute
Stir in next four ingredients
Blend in half and half, milk and sherry. Microwave on medium-high
(70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or
three time during the cooking
Stir small amount of hot mixture into egg yolks; return to mixture.
Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring
once or twice
Stir in crab meat
Serve over toast points or patty shells, if desired
Notes:
Can be garnished with lemon, chopped or sprigs of fresh parsley, etc.
Can also be served over rice and
accompanied with vegetables
Risotto with Crabmeat and
Basil:
Ingredients:
3 T. Butter
1 Onion, minced
1 1/2 C. Arborio rice or medium grain
5 C. Chicken stock
1/2 C. Whipping cream
3 1/2 oz. Fresh goat cheese
8 oz. Crabmeat
1/3 C. Fresh basil, chopped
Procedure:
Melt butter in heavy large saucepan over medium heat. Add minced onion
and sauté until translucent, about 3 minutes
Add rice and sauté for 1 minute
Add 1 cup chicken stock to rice, reduce heat and simmer until liquid
is absorbed, stirring frequently. Continue adding enough of remaining
chicken stock 1 cup at a time until rice is just tender but still firm to
bite, stirring frequently and allowing each addition to be absorbed before
adding next, about 20 minutes
Add whipping cream and simmer 2 minutes
Mix in goat cheese, then crabmeat and chopped basil
Season risotto to taste with salt and pepper
Notes:
Arborio, an Italian short-grain rice, is available at Italian markets
and some specialty food stores
Serve with an Entrée
Other vegetables such as sweet pepper, zucchini, etc. can be added
with the onion