Author: Tony Kerum
This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful...
Author: Jessica
Sweet king crab legs are enhanced with simple and fresh flavors to create a gourmet meal in a flash. Great served with a baked potato and some grilled...
Author: ebrinx
Excellent seafood flavor - scallops, shrimp, and crab with just the right amount of creamy sauce. I can never have just one serving of this. I think the...
Author: Laura O.
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish,...
Author: Tracy
Make and share this Red Lobster Crab Stuffed Mushrooms recipe from Food.com.
Author: papergoddess
Make and share this Deviled Crab Cakes recipe from Food.com.
Author: CookinNEatinGal
Author: Jean Anderson
Make and share this Chinese Buffet Crab Casserole recipe from Food.com.
Author: bugged out bird
This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab,...
Author: Charmie777
These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon...
Author: Renne Thomas
This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression...
Author: Rare Affaire
Flavorful seafood cakes made with crab and shrimp. Serve with a lemon-dill aioli.
Author: Linda F. Bergfeld
When it comes to crab you have 3 options: you can go to the expensive seafood place for overpriced, soggy, and bland crab; you can ruin it yourself at...
Author: Dreamthief
Make and share this Blue Crabs Steamed Maryland Style recipe from Food.com.
Author: Chef Dude
Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly...
Author: Lotus
This is so good and smells wonderful while it is baking! I got it from a Virginia Country Cookbook. Its a great company dish that can be prepared several...
Author: Little Bee
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
Author: Diana Adcock
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner...
Author: Alexis Touchet
Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!
Author: FoodieGeek
Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.
Author: Laura Sewall Bossart
This decadent, easy-to-make appetizer is made with Parmesan cheese and a tiny bit of cayenne for a little kick. Serve in single-serving ramekins with toasted...
Author: PoisonIvy1983
Make and share this Killer Crab and Potato Cakes recipe from Food.com.
Author: ratherbeswimmin
Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself...
Author: Pot Scrubber
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the...
Author: Rita1652
Author: Paul Grimes
This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood...
Author: Laury
I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve...
Author: Kittencalrecipezazz
Canned crab and shrimp make this an ecconomical, quick and easy treat. Serve this over buttered toast topped with cooked peas or asparagus and be sure...
Author: Lorac
Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July....
Author: CABarbieQue
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this...
Author: Beth Lewis
I made this up once when I was short on groceries. Surprisingly, it was super easy! The amounts for the spices are just my recommendation, but really it's...
Author: BRIGHTEYZ
People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder...
Author: Chesapeake Baybe
This truly is so tasty and impresses everyone who has had it. I chop everything and then it comes together easily. I am not sure where I even got this...
Author: jellyko
I LOVE lump crab meat. I bought some fresh flounder and decided to use my crab cake recipe with a couple of changes to make a stuffing. I used Ritz crackers...
Author: dragonpawz
Author: Hubert Keller
Don't let the title fool you, these are so good! I adapted them from a regular crab cake recipe on Allrecipes when our grocer had imitation crab on sale....
Author: lolablitz
Make and share this Stuffed Crabs (New ORleans) recipe from Food.com.
Author: Kikimony
Down home crab cakes are heavy on the crab, light on the filler.
Author: Lisawas
Crustacean restaurants in CA are famous for their garlicky roasted crab, which is a highly guarded secret recipe. This recipe is a great substitute. I...
Author: Northwest Lynnie
The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped...
Author: laura.marchiori
When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in...
Author: JackieOhNo
Author: Roger Berkowitz
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served...
Author: Diane Morgan