Monday, November 1, 2010

RecipeMondays: It's All About Crab!

Crab and Cream Cheese Won Tons


- 6 oz. cream cheese

- 1/3 cup crab meat

- 2 green onions, chopped

- 1/2 tsp. soy sauce

- 1/4 tsp. garlic powder

- 1 pkg. won ton wrappers, small squares


- Blend together ingredients. Drop one tablespoon on each of the small-sized wrappers.

- Fold in corners and seal with egg whites, by dipping your fingers in the egg and gently brushing and sealing the wonton wrappers.

- Fry in hot oil until crispy and brown.

- Serve with sweet and sour sauce.

Crab Cakes


- 1 pound lump crab meat

- 1 cup bread crumbs

- 1/2 teaspoon salt

- 1 tablespoon lemon juice

- 2 tablespoons mayonnaise

- 1/4 cup milk

- 1 tablespoon green pepper (chopped)

- dash of nutmeg


- Blend all ingredients together.

- Shape into good size crab cakes.

- Fry in butter or margarine in electric fry pan at 350 degrees for 20-30 minutes.

Hot Crab, Spinach and Artichoke Dip


- 1 14-ounce can artichoke hearts, chopped and drained

- 8 ounces fresh or canned lump crabmeat

- 1 cup sour cream

- 2 tablespoons fresh chopped parsley

- 1 teaspoon salt-free garlic and herb seasoning

- 1/2 cup grated Parmesan cheese


- Preheat your oven to 400 F.

- Mix the artichoke hearts, spinach and crabmeat in a medium-sized bowl. Add the sour cream, parsley, seasoning and 1/4 cup of the Parmesan cheese. Gently stir to blend all ingredients.

- Pour dip mixture into a shallow, medium-sized baking-dish. Sprinkle the remainder of the grated Parmesan cheese on top of the dip.

- Put the baking dish with the dip into the oven and bake for 10 to 12 minutes. Make sure the dip is heated throughout. The Parmesan cheese should assume a golden color before removing the dish from the oven.

- Serve the dip to your guests with tortilla chips, pita bread or carrot and celery sticks for dipping. This appetizer makes six to eight servings.

Crab Stuffed Mushrooms Recipe


- 24 fresh mushrooms

- 1 green onion, finely minced

- 3 tablespoons butter, melted

- 1 teaspoon lemon juice

- 1 cup chopped cooked crab meat (You can use canned, vacuum packed, imitation, etc.)

- 1/2 cup Italian bread crumbs

- 1 egg, lightly beaten

- 1/2 teaspoon dill weed

- 1/2 teaspoon garlic powder

- 1/4 cup grated Parmesan cheese


- Combine melted butter, egg, crab meat, bread crumbs, egg, dill weed, garlic powder, and Parmesan cheese together in a bowl to form the stuffing mixture.

- Carefully spoon stuffing into the mushrooms.

- Bake in a 350 degree oven for 10-12 minutes or until tops are golden.

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