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This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.
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The orange vinaigrette dressing in this wonderful salad gives all the other ingredients pizzazz. There are three kinds of greens - spinach, leaf lettuce, and cabbage -slices of fresh orange and lots of fresh crabmeat. Serves four as a meal.
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These crab balls are soft and cheesy. Use back fin crabmeat, if available, as it is the tastiest part of the crab. The horseradish is optional.
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A paleo version of Maryland crab cakes uses almond flour for the breading.
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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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If you serve this in sliced pita bread it taste like the hot crab sandwiches served at state fairs . Good with chips, too! To prepare in the microwave, soften the cream cheese in a microwave safe dish. Follow the steps for combining the ingredients. Microwave on medium for 4 to 6 minutes.
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"These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!"
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Get Risotto Milanese Crab Cakes Recipe from Food Network
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.
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This creamy potato chowder made with two kinds of corn, milk, and imitation crab sticks is a comforting dish your kids will fall for.
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This appetizer dip recipe is made with fresh crabmeat, Cheddar cheese, and horseradish in a mayonnaise base.
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This simple, cold crab dip is sure to be a hit! Alter the ingredient amounts to taste. Serve with crackers.