Creamy Crab Bake Food

CREAMY CRAB AU GRATIN

Steps:

• Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat.
• In small bowl, beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat.
• Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until heated through.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

CREAMY CRAB BAKE

Steps:

• Combine eggs, milk, croutons, Cheddar cheese, onion and parsley in a large bowl.
• Stir in crabmeat; sprinkle with salt and pepper.
• Spoon into a lightly greased 13 x 9 inch baking pan; sprinkle with Parmesan cheese.
• Bake at 325 for 45-55 minutes, or until a knife inserted into the center comes out clean.

CRAB BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Combine all ingredients except crackers, adding enough milk to make dip consistency. Place in a small baking dish and bake for 15 minutes. Serve hot on crackers.

SUPER-RICH VIRGINIA CRAB CAKES

Steps:

• In a bowl, combine crab meat and bread crumbs.
• In a small bowl, whisk eggs well and add cream, whisking.
• Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
• Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
• Serve crab cakes warm.
• Makes 24 crab cakes.

BAKED CRAB CAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

BAKED CRAB CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.

CREAMY CRAB CAKES

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.

CREAMY CRAB CASSEROLE

Steps:

• Blend cheese, mustard, worcheshire sauce and sour cream till smooth.
• Stir in celery and onion.
• Fold in crab meat.
• Put into quiche dish that has been sprayed with Pam.
• Sprinkle with Old Bay or paprika.
• Bake at 350 degress for 35-40 minutes.
• I always double, and sometime even triple, this recipe.

CREAMY CRAB AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°.
• In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
• In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
• Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
• Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
• Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
• Bake at 350° for 30 minutes. Serve hot.