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These quick and easy hush puppies have an added twist of crabmeat to the batter. Serve alongside hot cheese dip or tartar sauce for a tasty appetizer.
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Crabmeat, Cheddar cheese and seafood seasoning make this dip a seaside favorite!
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A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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This creamy dip is a fun appetizer for parties. Serve with assorted crackers.
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I always have this for a filler with company around the holidays, fun to serve with holiday shaped crackers that are available.
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Such a delicacy must be difficult to prepare, right? Not in the case of these chicken breasts rolled around crab and mushrooms. Top with white sauce and Swiss cheese, and you have a meal sure to impress.
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This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.
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This creamy, savory tart is loaded with crabmeat, artichoke hearts, and red bell peppers for a quick and easy appetizer.
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Parmesan joins crabmeat at center stage in this crowd-pleasing warm dip for tortilla chips.
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Before stuffing, you marinate these mushrooms in bottled Italian dressing -this little prep step gives them a hearty and unusual zing.
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The addition of garlic mushroom soup mix gives this dip some kick! Serve a French baguette, crackers or crostini alongside this steaming dish to give your guests something to dip into it with.