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Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
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This Asian appetizer relies on ready-made wonton wrappers for its crunchy coating; minced cilantro gives the seafood stuffing a modern kick.
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A delicious casserole - elegant enough for a Sunday brunch!
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This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
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A creamy, crunchy salad. I use imitation crab in this, but it also works well with lobster, real crab, and shrimp.
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These shells stuffed with a creamy seafood mixture will delight your guests.
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Imitation crab meat dresses up a simple pasta salad with peas, water chestnuts, chives, and dill.
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This dip is gets demolished every time I make it. Simple ingredients give unbelievable flavor when mixed together -- cream cheese, crab, shrimp, onion, tomato, garlic, and banana peppers served with tortillas chips. You won't regret serving this!
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Get Dragonfly Stir-Fry Rice Recipe from Food Network
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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.