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Full Online Book HomeLearning KitchenFishandseafood - Crab - Jumbo Lump Crabcakes
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Fishandseafood - Crab -  Jumbo Lump Crabcakes Post by :babyrat Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3504

Click below to download : Fishandseafood - Crab - Jumbo Lump Crabcakes (Format : PDF)

Fishandseafood - Crab - Jumbo Lump Crabcakes

1 lb. Jumbo Lump Crabmeat
1 Tbs. Meaux Mustard (or good quality whole grain mustard)
1/2 egg
1/3 cup mayonnaise

Mix the mayonnaise, mustard, and egg. Gently fold in the crab. Brush an oven proof platter with olive oil and carefully form your crabcakes so as not to break the lumps. Place into a 400 degrees F. oven for 8-10 minutes.

The secret of this dish is in the quality of the crabmeat. Don't skimp!

This is a very basic crabcake recipe. You can dredge them in flour, breadcrumbs, cracker crumbs or even crushed potato chips if you like. You can also broil them or fry them. If you can't find fresh crab you could use the refrigerated type.
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Fishandseafood - Krab Salad Fishandseafood - Krab Salad

Fishandseafood - Krab Salad
1 lb imitation crab, sliced into bite-size pieces 4 stalks green onion, chopped, include the green part 2 stalks of celery, sliced 1 (2 .25 oz) can of olives Fat-Free Sour Cream Miracle Whip Mix first 4 ingredients on a serving bowl. In a smaller bowl mix sour cream and Miracle whip, using equal amounts of each. The amount depends on how much dressing you prefer on your salad. Stir into krab mixture. Allow to set in refrigerator for an hour or two, or

Fishandseafood - Julie's Crab Soup Fishandseafood - Julie's Crab Soup

Fishandseafood - Julie's Crab Soup
1 stick butter or margarine 1/2 cup green onions -- finely chopped 1 (10 3/4 oz) can cream of mushroom soup 1 (10 3/4 oz) can cream of celery soup 1 (10 3/4 oz) can cream of chicken soup 3 soup cans half and half or milk -- see note 1 pound Louis Kemp® or other imitation crabmeat -- chopped 2 cans crab claw meat -- picked clean 2 tablespoons sherry salt and pepper Combine and heat all ingredients together, stirring constantly. This soup is better if made the day before. NOTE: You can just use 2 pints of half