Search Results (351 found)
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This unique Mexican contemporary cuisine crab-mix is made with surimi (imitation crabmeat) and spicy peppers. Serve with sushi or with crackers.
This unique Mexican contemporary cuisine crab-mix is made with surimi (imitation crabmeat) and spicy peppers. Serve with sushi or with crackers.
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Mushrooms stuffed with a crabmeat and bread crumb mixture are topped with cheese and baked in a buttery wine sauce.
Mushrooms stuffed with a crabmeat and bread crumb mixture are topped with cheese and baked in a buttery wine sauce.
Ingredients:
butter, green onions, lemon juice, crabmeat, bread crumbs, egg, dill weed, monterey jack, dry white wine
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Use imitation crabmeat in your ceviche to achieve a unique and budget-friendly version of the famous Mexican-style seafood appetizer.
Use imitation crabmeat in your ceviche to achieve a unique and budget-friendly version of the famous Mexican-style seafood appetizer.
www.delish.com
Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
Ingredients:
flour, vegetable oil, andouille sausage, celery ribs, onion, red bell pepper, habanero chile, garlic, okra, thyme, bay leaf, chicken stock, clam juice, worcestershire sauce, tomatoes, crabmeat
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A fast and easy-to-make, warm dip, this recipe stars baby shrimp, crabmeat, and Parmesan cheese in a creamy sauce. It's also a tasty topping for baked fish or steak.
A fast and easy-to-make, warm dip, this recipe stars baby shrimp, crabmeat, and Parmesan cheese in a creamy sauce. It's also a tasty topping for baked fish or steak.
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A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.
A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.
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This creamy, savory tart is loaded with crabmeat, artichoke hearts, and red bell peppers for a quick and easy appetizer.
This creamy, savory tart is loaded with crabmeat, artichoke hearts, and red bell peppers for a quick and easy appetizer.
Ingredients:
crabmeat, artichoke hearts, red bell pepper, cream cheese, parmesan cheese, green onions, flour, garlic powder, tart
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Fresh corn is pan-fried with leeks and tossed with a fresh herb vinaigrette. Top with crabmeat for a hearty salad.
Fresh corn is pan-fried with leeks and tossed with a fresh herb vinaigrette. Top with crabmeat for a hearty salad.
Ingredients:
corn kernels, leeks, cloves, avocados, lemon, vegetable oil, rice vinegar, basil, salt, tarragon, crabmeat
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A mixture of imitation crabmeat, asparagus, tomatoes, and hearts of palm are dressed with a simple lemon dressing in this salad recipe.
A mixture of imitation crabmeat, asparagus, tomatoes, and hearts of palm are dressed with a simple lemon dressing in this salad recipe.
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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.
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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Rainbow pasta dotted with green peas, crunchy bits of celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.
Rainbow pasta dotted with green peas, crunchy bits of celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.
Ingredients:
pasta, celery, crabmeat, green peas, mayonnaise, sugar, white vinegar, milk, salt, black pepper
www.delish.com
In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Ingredients:
crabmeat, parsley, chives, lemon juice, cayenne pepper, butter, baguette, eggs, milk, half and half