Creamy Crab Of Cymry Recipes

Steps:

• In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
• Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

Steps:

• Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
• Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

Steps:

• In a large saucepan, combine flour and butter-flavored granules. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thicken and bubbly. , Stir in the mayonnaise, mustard, hot pepper sauce and pepper until smooth. Stir in crab and cooked egg whites; heat through. Serve with rice.

Steps:

• Melt 1 ounce of the butter in a heavy 1-quart saucepan.
• Stir in the flour and mix to blend thoroughly.
• Slowly stir in the milk and boil gently to make a smooth thick sauce.
• Stir in the mace, salt and pepper.
• Mix in all the crab and bring just to the boil.
• Stir in the cream and check the seasoning.
• Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese.
• The dishes can wait in the refrigerator for several hours before cooking.
• Dot the top of each dish with the remaining butter and stand the small dishes in ½ inch of water in a baking tray.
• Bake for 10 minutes in a preheated oven at 400°F.
• The tops should be crisp and golden brown and the crab thick and creamy.

Steps:

• In a 1-qt. microwave-safe dish, combine the soup, crab, lemon juice, marjoram and cayenne. Cover and microwave on high for 3-4 minutes or until heated through, stirring once. Serve on toast or biscuits.