Make and share this Crab Meat Aurora Pasta recipe from Food.com.
Author: cnelsongoens
I came up with this recipe as a healthy way to have surf and turf. It has everything you love about surf and turf in a nutritious and filling salad.
Author: katdi
Make and share this Buttery Creamy Crab "Tampico" recipe from Food.com.
Author: Mexi-Rosie
Easy, tasty, cheaper version of real east coast style crab cakes. If using real crab, be GENTLE with mixing so as not to break up precious lumps. Serve...
Author: Barbara Polowetz
Grilled crab in a butter garlic sauce. Adjust the ingredients for the amount of crab you're going to cook.
Author: Heather
Make and share this Easy Chamorro Crab Salad recipe from Food.com.
Author: ChamoritaMomma
This recipe has taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat...
Author: Barb G.
Make and share this Crab Bisque (No Alcohol) recipe from Food.com.
Author: Pasider
Author: Robin Schempp
This recipe is slightly different that the other recipe that is posted for Blend of the Bayou. Here in Louisiana there are several versions of this dish....
Author: Sherrybeth
Be careful not to stir the crab too much into the other ingredients. Best to fold the mixture gently with a spatula to combine everything. You want the...
Author: - Momma Loon
This is an easy soup to make, but should be left in fridge for a few days to meld flavors. It comes from Recipes, Ours And Others.
Author: cookalot 2
A family favorite.....All these ingredients can be found in your grocery store in the International section or in a Fish Market,or even an Asian Market!...
Author: Jennifer 1979
This delicate flavored dish is often requested for special dinners. We like it with pasta and a salad.
Author: MizzNezz
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La...
Author: Justin Devillier
This recipe was from a local restaurant. These crab cakes are very easy to make and the roasted red pepper sauce adds a wonderful flavor to the crab.
Author: Just Call Me Martha
For those of you that love She Crab Soup, this one is definitely a WINNER! We're talking restaurant quality here :) Just DELISH! The cooking time does...
Author: Lindas Busy Kitchen
This recipe came from GULLAH HOME COOKING THE DAUFUSKIE WAY by SALLIE ANN ROBINSON. This recipe is just okra and tomatoes with crabs added. It can be served...
Author: mightyro_cooking4u
Use a sweet onion, like Vidalia, for this colorful, fresh & delicious salad. From the Food & Dining section of our local paper. Don't forget to allow time...
Author: Kats Mom
This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September...
Author: Leslie in Texas
Don't be scared, time to get fancy! I am totally into elegant dishes, and this is one of my favorites. Amuse-Boushe "a little bite" of a flavorful soup...
Author: Mooseybear
To die for! I serve these to company on special occasions with warm garlic and lemon butter. My guests are still talking about the first time I whipped...
Author: Rayna Jordan
Can't remember where I got this; an addition to a magazine. It is very good. Not a traditional Crab Cake maybe but very tasty and very EASY. The Zaar format...
Author: JanetB-KY
This is one of my favorite dishes! The first time I had this was in Biloxi, Ms. My Mouth still waters just thinking about it!
Author: pammyowl
This was a winner in the Pillsbury Bake-off. Great appetizer! Time includes bake time and chill time.
Author: jovigirl
Sinfully delicious! My mother used to serve salmon croquettes with a white sauce. Me? I prefer crab. I like the croquettes with a Caesar salad, steamed...
Author: Desperada
Recipe courtesy of "Louis Kemp Seafood Co.". I'm a sucker for easy food that tastes good too, so this recipe seems to be right up my alley. I have NOT...
Author: MrsKnox2016
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...
Author: Chef Regina V. Smith
Make and share this Admired Avocado and Crab Pasta recipe from Food.com.
Author: Wild Thyme Flour
Make and share this Crab and Broccoli Alfredo recipe from Food.com.
Author: Mindi Bunch
Make and share this Crab & Lemon Spaghetti recipe from Food.com.
Author: English_Rose
Make and share this Australian Crab and Asparagus Soup recipe from Food.com.
Author: pattikay in L.A.
Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon...
Author: College Girl
YUM! Fennel adds a subtle sweet note, but you can omit if it's not on hand. You can also adjust sherry to taste, I just love sherry with creamy crab dishes....
Author: c.walsh
A good, creamy sauce over fettuccini noodles. You can use shrimp, tuna, mock crab, or whatever. Tastes great, and isn't made with cream!
Author: Anita
Make and share this Old Bay Crab Cakes recipe from Food.com.
Author: Theresa Thunderbird
This recipe was posted in response to a request. It's from Southern Living. It belongs in the Mid Atlantic U.S. region.
Author: PanNan
I've never been to Baltimore so I can't vouch for whether or not this is "Baltimore style." That's what it was called in the cookbook. From "2001 Chicken...
Author: mailbelle
From WW All Time Favorites. Per Serving (2 crab cakes and 2 tbsp sauce): 156 cal, 4g fat, 4g carb, 1g fiber, 25g protein
Author: mariposa13
Make and share this California Roll recipe from Food.com.
Author: Nikki Dinki Cooking
Make and share this Crab & Preserved Lemon Risotto recipe from Food.com.
Author: Chickee
The Edisons' recipes were written during their lifetime, therefore the directions, measurements and styles of the recipes reflect the period in which they...
Author: EdisonFordWinterEst
Serve this bread with a salad for a complete meal. Use a whole grain baguette for a heartier alternative.
Author: CaribbeanQueen
Absolutely full of flavor. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53