CRAB RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED SEAFOOD SALAD MIX ONE 7 1/2 OUNCE CAN CRAB MEAT, FLAKED AND CARTILAGE REMOVED, ONE 4 1/2 OUNCE CAN SHRIMP DRAINED, 1 1/2 CUPS CHOPPED CELERY, 1/4 CUP CHOPPED GREEN PEPPER, 1/4 CUP CHOPPED ONION, AND 1/4 CUP CHOPPED CANNED PIMIENTO. BLEND TOGETHER 3/4 CUP DAIRY SOUR CREAM, 1/4 CUP MAYONNAISE, 1 TABLESPOON LEMON JUICE, 1/2 TEASPOON WORCESTERSHIRE SAUCE, 1/2 TEASPOON SALT, AND DASH PEPPER; STIR INTO 10 X 6 X 1 1/2 INCH BAKING DISH. COMBINE 1 CUP SOFT BREAD CRUMBS AND 1 TABLESPOON BUTTER OR MARGARINE, MELTED; SPRINKLE ATOP CASSEROLE. BAKE IN MODERATE OVEN (350 DEGREES) FOR 20 TO 25 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BBQ CRAB SANDWICH (05-01-93) (16:20) SERVINGS: 4 1 C CRAB 1/2 C TOMATO SAUCE 1/4 C GREEN STUFFED OLIVES; SLICED 8 OZ CHEDDAR; MD, IN SMALL CUBES 8 EA ENGLISH MUFFINS MIX ALL THE INGREDIENTS EXCEPT THE MUFFINS TOGETHER. REFRIGERATE FOR AT LEAST 1 HOUR TO BLEND THE FLAVORS. SPREAD ON ENGLISH MUFFIN HALVES AND BROIL UNTIL HOT AND CHEESE IS MELTED. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOILED CRABS (05/16/93) (0:01) SERVINGS: 4 2 EA LEMONS, QUARTERED 8 EA NEW RED POTATOES 4 EA SMALL EARS FRESH CORN 4 EA SMALL YELLOW ONIONS 1 C SALT 1/2 C GROUND RED PEPPER 1/2 C GROUND WHITE PEPPER 1/2 C GROUND BLACK PEPPER 12 EA LIVE BLUE CRABS FILL A LARGE (10-QUART) STOCKPOT ONE-THIRD FULL WITH WATER. ADD THE LEMONS, POTATOES, CORN, ONIONS, SALT, AND PEPPERS. COVER AND BRING TO A BOIL OVER HIGH HEAT. LET BOIL FOR 10 MINUTES. ADD THE CRABS, (IF BLUE CRABS ARE NOT AVAILABLE, SUBSTITUTE OTHER SMALL TO MEDIUM CRABS), COVER, AND RETURN TO BOIL. ONCE STEAM STARTS TO ESCAPE FROM UNDER THE COVER, LET COOK FOR 15 MINUTES. TURN OFF THE HEAT AND LET SIT, COVERED, FOR 10 MINUTES MORE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOILED HARD SHELL CRAB WASH AND SCRUB LIVE HARD SHELL CRABS. BRING ENOUGH SALTED WATER TO BOILING IN A LARGE KETTLE TO COMPLETELY COVER CRABS. PLUNGE LIVE CRABS INTO THE WATER. COVER AND RETURN TO BOILING. REDUCE HEAT AND SIMMER 15 MINUTES. DRAIN. WHEN COOL ENOUGH TO HANDLE, REMOVE MEAT AS FOLLOWS; BREAK OFF LARGE CLAWS. PULL OFF TOP SHELL. CUT OR BREAK OFF THE LEGS. REMOVE ALL THE SPONGY PARTS-GILLS, STOMACH, AND INTESTINES. REMOVE THE SEMITRANSPARENT MEMBRANE COVERING THE MEAT IN THE BODY. RINSE. REMOVE SMALL APRON SHAPED PIECE ON BOTTOM OF CRAB AND THE PROJECTING MOUTH PARTS OPPOSITE THIS PIECE. BREAK BODY IN HALF. REMOVE MEAT WITH FINGERS, NUTPICK, SMALL FORK, OR KNIFE. TO REMOVE MEAT FROM CLAWS, FIRST CRACK THE DIFFERENT SEGMENTS OF CLAWS AND BREAK THE SHELL. ALLOW ABOUT 3 OR 4 BLUE CRABS FOR EACH SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB AND AVOCADO COCKTAIL (08-25-93) (1:11) SERVINGS: 6 1 C CRAB MEAT; COOKED 2 EA AVOCADOS; PEELED & CHOPPED 2 EA JALAPENO CHILES; * 1/4 C TOMATO; CHOPPED, 1 SMALL 1/4 C LIME JUICE 2 T OLIVE OR VEGETABLE OIL 2 T ONION; CHOPPED 2 T CILANTRO; FRESH, SNIPPED 1 EA CLOVE GARLIC; FINELY CHOPPED 3/4 T SALT 1 X PEPPER; DASH OF 1 1/2 C LETTUCE; FINELY CHOPPED 1 X LEMON OR LIME WEDGES * JALAPENO CHILES SHOULD BE SEEDED AND FINELY CHOPPED. --------------------------------------------------------------------- --- MIX ALL INGREDIENTS EXCEPT LETTUCE AND LIME WEDGES. PLACE 1/4 CUP OF LETTUCE ON EACH OF 6 SERVING DISHES. DIVIDE THE CRABMEAT MIXTURE AMONG THE DISHES. GARNISH WITH LIME WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB AND CREAM CHEESE HORS D'OEUVRE (05/19/93) (2:54) SERVINGS: 1 8 OZ PKG CREAM CHEESE, SOFTENED 8 OZ BACKFIN CRABMEAT 1 T MILK 2 T CHOPPED ONION 1/2 T HORSERADISH 2 OZ SLIVERED ALMONDS 1 X SALT 1 X PEPPER BLEND TOGETHER ALL INGREDIENTS EXCEPT ALMONDS AND PUT IN SHALLOW BAKING DISH (SALT/PEPPER TO TASTE). SPRINKLE ALMONDS OVER TOP AND BAKE AT 350 DEGREES UNTIL SLIGHTLY BROWNED ON TOP. SERVE HOT ON CRACKERS. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB-ARTICHOKE BAKE DRAIN AND FLAKE TWO 7 1/2 OUNCE CANS CRAB MEAT; TOSS WITH 1 CUP CUBED PROCESS CHEESE, 1/3 CUP CHOPPED GREEN PEPPER, 1/4 CUP FINELY CHOPPED ONION, AND 1 TEASPOON SALT. BLEND 1/2 CUP MAYONNAISE AND 2 TEASPOONS LEMON JUICE; TOSS WITH CRAB MIXTURE. REMOVE SMALL CENTER LEAVES OF 5 COOKED ARTICHOKES, LEAVING A CUP. REMOVE CHOKES. FILL ARTICHOKES WITH CRAB SALAD. PLACE IN 12 X 7 1/2 X 2 INCH BAKING DISH. POUR HOT WATER AROUND THEM 1/4 INCH DEEP. COVER AND BAKE AT 375 DEGREES FOR 35 MINUTES. SERVES 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB-BACON ROLLS 1/4 CUP TOMATO JUICE 1 WELL BEATEN EGG 1 7 1/2 OUNCE CAN (1 CUP) CRAB MEAT, FLAKED, AND CARTILAGE REMOVED 1/2 CUP FINE DRY BREAD CRUMBS 1 TABLESPOON SNIPPED PARSLEY 1 TABLESPOON LEMON JUICE 1/4 TEASPOON SALT 1/4 TEASPOON WORCESTERSHIRE SAUCE DASH PEPPER 9 SLICES BACON, CUT IN HALF MIX TOMATO JUICE AND EGG. ADD CRAB, BREAD CRUMBS, PARSLEY, LEMON JUICE, SALT, WORCESTERSHIRE SAUCE, AND PEPPER; MIX THOROUGHLY. ROLL INTO 18 FINGERS, ABOUT 2 INCHES LONG. WRAP EACH ROLL WITH 1/2 SLICE BACON; FASTEN WITH WOODEN PICKS. BROIL 5 INCHES FROM HEAT ABOUT 10 MINUTES, TURNING OFTEN TO BROWN EVENLY. SERVE HOT. MAKES 18 ROLLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB BROCCOLI CASSEROLE (11-16-93) (0:39) 1 BUNCH BROCCOLI 1/4 C CHILI SAUCE (GREEN CHILI SALSA) 2 T BUTTER 1 C CHEDDAR CHEESE GRATED 1/2 LB CRAB MEAT 1 SMALL ONION DICED 1 C SOUR CREAM 1 DASH SEA SALT 1 T GRATED LEMON PEEL 1 DASH CAYENNE 2 T LEMON JUICE SAUTE BROCCOLI IN BUTTER UNTIL TENDER; CUT INTO SMALL PIECES. MIX BROCCOLI WITH CRAB MEAT. ADD REMAINING INGREDIENTS AND STIR. PUT INTO SMALL OILED BAKING DISH. BAKE UNCOVERED AT 350 DEGREES FOR 20 MINUTES, OR UNTIL CHEESE IS MELTED AND TOP BROWNED. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB BURGERS (05-01-93) (16:07) SERVINGS: 4 2 EA EGGS; LG, HARD COOKED 1 C CRAB MEAT 1 C CHEDDAR; MD, GRATED 1 EA GREEN ONION; MD, DICED 1/2 C MAYONNAISE 1 X CATSUP OR BBQ SAUCE;TO TASTE 1 DS CELERY SALT 1 DS ONION SALT 1 DS GARLIC POWDER 2 TB SWEET PICKLE JUICE MIX THE FIRST 4 INGREDIENTS TOGETHER. IN A SMALL BOWL, COMBINE THE REST OF THE INGREDIENTS AND THEN ADD THEM TO THE CRAB MIXTURE. SPREAD ON HAMBURGER BUN HALVES AND BROIL UNTIL BUBBLY OR SLIGHTLY BROWN. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB CAKES (05/19/93) (2:57) SERVINGS: 4 1 LB BACKFIN CRABMEAT 1 T WORCESTERSHIRE SAUCE 2 T MAYONNAISE 1 EA EGG, BEATEN 1/4 C CRACKER MEAL 1 X GARLIC TO TASTE 1 X PINCH CAYENNE PEPPER COMBINE ALL INGREDIENTS AND FORM INTO SMALL CAKES. SAUTE IN BUTTER. SERVE HOT WITH TARRAGON SAUCE (SEE SEPARATE RECIPE). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB CASSEROLE (05/19/93) (2:56) SERVINGS: 4 1 LB CRABMEAT 2 EA EGGS, SEPARATED & BEATEN 1 1/2 C WHITE SAUCE 1 X PARSLEY OR GREEN PEPPER 1/2 T TABASCO 1 X SALT/PEPPER TO TASTE SEPARATE THE EGGS. ADD BEATEN YOLKS TO WHITE SAUCE. MIX ALL INGREDIENTS AND FOLD IN EGG WHITES. BAKE IN 375 DEGREE OVEN UNTIL BROWN, ABOUT 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB COCKTAIL FLAKE 1 CUP FRESHLY COOKED OR ONE 7 1/2 OUNCE CAN CRAB MEAT, REMOVING CARTILAGE. MIX ONE CUP FINELY CHOPPED CELERY; CHILL. SERVE IN LETTUCE-LINED COCKTAIL CUPS WITH COCKTAIL SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB MEAT ALMA (05-02-93) (20:53) SERVINGS: 8 1 EA STICK BUTTER OR MARGARINE 1 EA SM BUNCH CHOPPED GREEN ONION 1/2 C PARSLEY, FINELY CHOPPED 1/2 C CELERY, FINELY CHOPPED 1 CN (SMALL) MUSHROOMS, DRAINED 3 T FLOUR 2 C LIGHT CREAM 2 C SWISS CHEESE, GRATED 1/2 C SHERRY OR VERMOUTH, DRY 1 X CAYENNE PEPPER 1 X SALT, TO TASTE 1 LB WHITE CRAB MEAT (OR SHRIMP) MELT BUTTER IN HEAVY SAUCEPOT. SAUTE VEGETABLES UNTIL SOFT. BLEND IN FLOUR AND ADD CREAM. HEAT UNTIL THICKENED. ADD CHEESE AND HEAT UNTIL IT HAS MELTED. ADD WINE, CAYENNE PEPPER, AND SALT. FOLD IN CRAB MEAT OR SHRIMP. HEAT GENTLY FOR 8 TO 10 MINUTES SERVE WITH FRENCH BREAD OR IN PATTY SHELLS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRABMEAT CANAPES HEAT OVEN TO 400 DEGREES MIX 1 CAN (7 1/2 OUNCES) CRABMEAT, DRAINED AND CARTILAGE REMOVED, 1/4 CUP MAYONNAISE, 1 TEASPOON WORCESTERSHIRE SAUCE, 1/4 CUP DICED CELERY AND 1 DILL PICKLE, DICED. SPREAD ON 24 TOAST ROUNDS. TOP EACH WITH 1/4 SLICE PROCESS CHEESE. HEAT ON UNGREASED BAKING SHEET 15 MINUTES. MAKES 24 APPETIZERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRABMEAT COCKTAIL (06/25/93) (3:23) COMBINE: 1/2 CUP MAYONNAISE 1/2 CUP CATSUP 1/4 CUP HORSERADISH 1 GREEN PEPPER, CHOPPED 3 TABLESPOONS CHOPPED CELERY ADD THE CONTENTS OF: 1 (6 1/2 OZ) CAN CRABMEAT FLAKED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB-MELT CANAPES (08-25-93) (1:13) SERVINGS: 1 1/2 EA 12-OZ PACKAGE SALAD-STYLE IM 1 X (ABOUT 1 CUP) 1/4 LB JARLSBERG OR SWISS CHEESE (S 1/4 C MAYONNAISE OR WHIPPED SALAD 1/4 T DRY MUSTARD 30 EA MELBA TOAST ROUNDS 1/2 C SLICED PITTED RIPE OLIVES 1 X ROSEMARY OR WATERCRESS SPRIG CALORIES PER SERVING: 50 FAT GRAMS PER SERVING: 3 APPROX. COOK TIME: CHOLESTEROL PER SERVING: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: CHOP CRABMEAT. IN SMALL BOWL, WITH FORK, MIX CRABMEAT, CHEESE, MAYONNAISE, DRY MUSTARD, AND 1/4 TSP. COARSELY GROUND BLACK PEPPER. SPREAD 1 HEAPING TEASPOON CRABMEAT MIXTURE ON EACH MELBA TOAST ROUND. PLACE ON COOKIE SHEETS; SPRINKLE WITH 1/2 TEASPOON COARSELY GROUND BLACK PEPPER. IF NOT SERVING RIGHT AWAY, COVER AND REFRIGERATE. ABOUT 15 MINUTES BEFORE SERVING: PREHEAT BROILER IF MANUFACTURER DIRECTS. BROIL CANAPES ABOUT 3 MINUTES OR UNTIL CHEESE MELTS. TOP EACH CANAPE WITH A SLICE OF RIPE OLIVE. ARRANGE CANAPES AND GARNISH ON PLATTER; SERVE IMMEDIATELY MAKES 2 1/2 DOZEN CANAPES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB NEWBURG 6 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS ALL-PURPOSE FLOUR 1 1/2 CUPS LIGHT CREAM 3 BEATEN EGG YOLKS 1 CUP FLAKED, COOKED CRAB 3 TABLESPOONS DRY WHITE WINE 2 TABLESPOONS LEMON JUICE 1/4 TEASPOON SALT PAPRIKA PASTRY PETAL CUPS MELT BUTTER IN SKILLET, BLEND IN FLOUR. ADD CREAM ALL AT ONCE. COOK, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS AND BUBBLES. STIR SMALL AMOUNT OF HOT MIXTURE; COOK, STIRRING CONSTANTLY, UNTIL THICKENED. ADD CRAB; HEAT THROUGH. ADD WINE, LEMON JUICE, AND SALT. SPRINKLE WITH PAPRIKA. SERVE IN PASTRY PETAL CUPS OR OVER TOAST POINTS. MAKES 4 OR 5 SERVINGS. PASTRY PETAL CUPS: USE PIE CRUST MIX. ROLL 1/8 INCH THICK; CUT IN 2 1/4 INCH ROUNDS. IN EACH OF 5 MUFFIN CUPS, PLACE ONE ROUND IN BOTTOM AND OVERLAP 4 ROUNDS ON SIDES; PRESS TOGETHER. PRICK. BAKE AT 450 DEGREES FOR 10 TO 12 MINUTES. COOL. A RECIPE THAT CALLS FOR 1 1/2 CUPS FLOUR WILL MAKE 5 PASTRY CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB NEWBERG 1 (02/02/93) (0:20) MSB 1/4 CUP BUTTER OR MARGARINE 2 TABLESPOONS CHOPPED GREEN ONION 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON PAPRIKA 1/4 TEASPOON SALT DASH CAYENNE 1 CUP TABLE CREAM 3 EGG YOLKS, SLIGHTLY BEATEN 1 CAN (6 OUNCES) CRAB MEAT, RINSED, DRAINED AND FLAKED 1 TABLESPOON DRY SHERRY 4 PATTY SHELLS IN 2 QUART CASSEROLE COMBINE BUTTER AND ONION. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL ONION IS TENDER. STIR IN FLOUR, PAPRIKA, SALT AND CAYENNE. BLEND IN CREAM. MICROWAVE AT 50% FOR 4 TO 6 MINUTES, OR UNTIL THICKENED BUT NOT BOILING, STIRRING EVERY 2 MINUTES. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS. BLEND BACK INTO HOT MIXTURE, STIRRING TO COMBINE. MICROWAVE AT 50% FOR 1 TO 1 1/2 MINUTES LONGER, OR UNTIL THICKENED, STIRRING AFTER HALF THE TIME. STIR IN CRAB MEAT AND SHERRY. MICROWAVE AT 50% FOR 1 TO 2 MINUTES, OR UNTIL HOT. SERVE IN PATTY SHELLS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB NEWBERG 2 (05-01-93) (19:18) SERVINGS: 4 2 T BUTTER 2 T FLOUR 1/2 T SALT 1/4 T PAPRIKA 1 DS CAYENNE PEPPER 1 C HALF AND HALF 1/2 C MILK 1/4 C SHERRY 2 EA EGG YOLKS, BEATEN 1 LB CRABMEAT, PICKED PLACE BUTTER IN A 1 1/2 QUART CASSEROLE. MICROWAVE ON HIGH (100%) UNTIL MELTED, 30 SECONDS TO 1 MINUTE. STIR IN NEXT FOUR INGREDIENTS. BLEND IN HALF AND HALF, MILK AND SHERRY. MICROWAVE ON MEDIUM-HIGH (70%) UNTIL THICKENED, 4 TO 7 MINUTES, STIRRING WITH WIRE WHISK TWO OR THREE TIME DURING COOKING. STIR SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS; RETURN TO MIXTURE. MICROWAVE AT MEDIUM-HIGH (70%) UNTIL THICKENED, 1 TO 3 MINUTES, STIRRING ONCE OR TWICE. STIR IN CRAB MEAT. SERVE OVER TOAST POINTS OR PATTY SHELLS, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB QUICHE 1 STICK OR 1/2 PACKET PIE CRUST MIX 4 EGGS 2 CUPS LIGHT CREAM 1/3 CUP MINCED ONION 1 TEASPOON SALT 1/8 TEASPOON CAYENNE RED PEPPER 1 CAN (7 1/2 OUNCES) CRABMEAT, DRAINED AND CARTILAGE REMOVED 1 CUP SHREDDED SWISS OR MOZZARELLA CHEESE (ABOUT 4 OUNCES) SNIPPED PARSLEY HEAT OVEN TO 425 DEGREES PREPARE PASTRY FOR ONE 9 INCH ONE CRUST PIE AS DIRECTED ON THE PACKAGE. BEAT EGGS UNTIL BLENDED. STIR IN CREAM, ONION, SALT AND CAYENNE RED PEPPER. PAT CRAB MEAT DRY WITH PAPER TOWELS. SPRINKLE CRABMEAT AND CHEESE; SPRINKLE WITH PARSLEY. BAKE 15 MINUTES. REDUCE OVEN TEMPERATURE TO 300 DEGREES BAKE 30 MINUTES LONGER OR UNTIL KNIFE INSERTED 1 INCH FROM EDGE COMES OUT CLEAN. LET QUICHE STAND 10 MINUTES BEFORE CUTTING INTO WEDGES. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB QUICHE 1 (03-27-93) (23:03) CRUST: 1 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON PAPRIKA 1/4 TEASPOON SALT 1/3 CUP VEGETABLE SHORTENING 3 TO 4 TABLESPOONS WATER FILLING: 4 EGGS 1/2 CUP MILK 1 CAN (5 1/3 OUNCES) EVAPORATED MILK 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT DASH DRIED THYME LEAVES 1 CAN (6 OUNCES) CRAB MEAT, RINSED, DRAINED AND FLAKED 1/2 CUP DICED BACK BACON 1/4 CUP CHOPPED GREEN PEPPER 1 CUP SHREDDED CHEDDAR CHEESE FOR CRUST, IN LARGE MIXING BOWL COMBINE FLOUR, PAPRIKA AND SALT. CUT IN SHORTENING TO FORM COARSE CRUMBS. SPRINKLE IN COLD WATER, 1 TABLESPOON AT A TIME, MIXING WITH FORK UNTIL PARTICLES ARE MOISTENED AND CLING TOGETHER. FORM INTO BALL. ROLL OUT ON FLOURED SURFACE TO FIT 9 INCH PIE PLATE. EASE INTO PIE PLATE. TRIM AND FLUTE EDGE. THOROUGHLY PRICK BOTTOM AND SIDES WITH A FORK. MICROWAVE AT HIGH FOR 5 TO 8 MINUTES, OR UNTIL CRUST APPEARS DRY. SET ASIDE ON COOLING RACK. FOR FILLING, IN LARGE MIXING BOWL COMBINE EGG, MILK, EVAPORATED MILK, FLOUR, SALT AND THYME. BEAT AT LOW SPEED OF ELECTRIC MIXER UNTIL BLENDED. MICROWAVE AT HIGH 3 TO 4 MINUTES OR UNTIL MIXTURE IS PARTIALLY SET, STIRRING TO BREAK APART AFTER 1 MINUTE AND THEN EVERY 30 SECONDS. STIR IN CRAB MEAT, BACON, GREEN PEPPER AND CHEESE. POUR INTO PREPARED CRUST. PLACE ON INVERTED SAUCER IN OVEN. MICROWAVE AT 50% FOR 13 TO 15 MINUTES, OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. LET STAND ON COUNTER FOR 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB ROLL HORS D'OEUVRE (05/19/93) (2:55) SERVINGS: 1 1 LB BACKFIN CRABMEAT 8 OZ CREAM CHEESE, SOFTENED SEASON SLIGHTLY WITH YOUR CHOICE OF THE FOLLOWING: SALT CREAM ONION SHERRY PEPPER TABASCO MUSTARD WORCESTERSHIRE REMOVE ALL CARTILAGE FROM CRABMEAT. VERY GENTLY MIX CRAB WITH CREAM CHEESE, BEING CAREFUL NOT TO BREAK THE PIECES. SHAPE INTO A LOG, SPRINKLE WITH PARSLEY, CHILL, AND SERVE WITH CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB SHRIMP BAKE COMBINE 1 CUP CLEANED COOKED SHRIMP (CUT LARGE SHRIMP IN HALF LENGTHWISE), 1 CUP DICED CELERY, 1/4 CUP CHOPPED GREEN PEPPER, 2 TABLESPOONS FINELY CHOPPED ONION, ONE 7 1/2 OUNCE CAN CRAB MEAT, DRAINED, FLAKED, AND CARTILAGE REMOVED, 1/2 TEASPOON SALT, DASH PEPPER, 1 TEASPOON WORCESTERSHIRE SAUCE, AND 3/4 CUP MAYONNAISE. TURN INTO 1 QUART CASSEROLE OR INDIVIDUAL BAKERS. COMBINE 1 CUP SOFT BREAD CRUMBS AND 1 TABLESPOON BUTTER, MELTED. SPRINKLE ATOP CASSEROLE. BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES FOR CASSEROLE, 20 TO 25 MINUTES FOR INDIVIDUAL BAKERS, OR UNTIL HOT. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB STUFFED HAM ROLLS 2 PACKAGES (6 OUNCES EACH) FROZEN COOKED CRAB MEAT 12 THIN SLICES BOILED HAM (ABOUT 1/2 POUND) CURRY SAUCE (BELOW) HOT COOKED RICE SLICED GREEN ONIONS OR CAPERS HEAT OVEN TO 350 DEGREES CUT EACH BLOCK OF FROZEN CRABMEAT INTO 6 STICKS, EACH 1/2 INCH WIDE. PLACE FROZEN STICK OF CRABMEAT ON NARROW END OF EACH HAM SLICE; ROLL UP AND SECURE WITH WOODEN PICK. PLACE SEAM SIDE DOWN IN UNGREASED BAKING PAN, 13 X 9 X 2 INCHES. COVER; BAKE 20 MINUTES OR UNTIL HEATED THROUGH. WHILE HAM ROLLS BAKE, PREPARE CURRY SAUCE. ARRANGE HAM ROLLS ON RICE; SPOON SAUCE OVER ROLLS AND SPRINKLE WITH SLICED ONIONS. MAKES 4 OR 5 SERVINGS. CURRY SAUCE 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS FLOUR 1/4 TEASPOON SALT 1/4 TEASPOON CURRY POWDER 1/8 TEASPOON PEPPER 1 CUP MILK 1 TEASPOON SHERRY OR SHERRY FLAVORING IN SAUCEPAN, MELT BUTTER OVER LOW HEAT. BLEND IN FLOUR, SALT, CURRY POWDER AND PEPPER. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT; STIR IN MILK AND SHERRY. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. MAKES 1 CUP OF SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB WITH SNOW PEAS (11-14-93) (17:22) 2 T VEGETABLE OIL 1 LB FRESH CRAB MEAT, DICED 2 CLOVES GARLIC, CRUSHED 1/2 LB FRESH SNOW PEAS 1 CAN (8 OZ) WATER CHESTNUTS (OR 1 C JICAMA, CUT IN 1/2" CUBES) 1/4 C WHITE WINE 1 T SOY SAUCE 1 T ARROWROOT 1/4 C WATER 4 C RICE, FRESHLY COOKED HEAT OIL. ADD CRAB AND SIMMER, STIRRING, 2 MINUTES. ADD GARLIC, SNOW PEAS AND WATER CHESTNUTS; SIMMER 5 MINUTES. STIR TOGETHER WINE, SOY SAUCE, ARROWROOT AND WATER UNTIL ARROWROOT IS DISSOLVED. POUR INTO COOKING CRAB MIXTURE AND SIMMER ANOTHER 2 MINUTES. SERVE IMMEDIATELY OVER HOT RICE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRABBY MUSHROOMS (05-02-93) (20:55) SERVINGS: 8 1 C CRAB MEAT 1 T BREAD CRUMBS 1 T ONIONS, MINCED 1 T PARMESAN CHEESE, GRATED 1 T SALT 2 T PARSLEY, MINCED 12 EA MUSHROOM STEMS, CHOPPED FINE 12 EA MUSHROOM CAPS 1 EA EGG, BEATEN 1 X LOUISIANA HOT SAUCE, TO TASTE IN A BOWL, MIX CRAB MEAT, BREAD CRUMBS, ONION S, CHEESE, SALT, PARSLEY, AND CHOPPED MUSHROOM STEMS. ADD BEATEN EGG AND HOT SAUCE, TO TASTE. STUFF MIXTURE INTO MUSHROOM CAPS. BAKE AT 300 DEGREES UNTIL TENDER, 15 TO 30 MINUTES. SERVE IT HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP-FRIED CRAB BALLS W/VINEGAR DIP (05/21/93) (0:28) 1/2 LB FRESH COOKED CRAB MEAT 2 OZ. PORK FAT FROM LOIN 6 PEELED WATER CHESTNUTS 1 SCALLION 2 EGGS 2 T DRY SHERRY 1 T SALT 2 T CORNSTARCH 1/2 T MINCED GINGER ROOT 2 C DEEP-FRYING OIL VINEGAR DIP: 2 T BLACK CHINJIANG VINEGAR 1 T YELLOW RICE VINEGAR 2 T THIN SOY SAUCE 1/2 T SUGAR PREPARATION: IF YOU'RE USING FOOD PROCESSOR, CRAB AND PORK FAT SHOULD BE COLD. CUT PORK FAT INTO CUBES. TRIM AND CUT SCALLION INTO 1" SECTIONS, INCLUDING GREENS. USING STEEL BLADE, PLACE WATER CHESTNUTS AND SCALLION IN BOWL; PULSE/START TO CHOP VEGETABLES. ADD CRAB MEAT AND PORK FAT; PULSE/START TO MINCE. ADD EGGS, SHERRY, SALT, CORN- STARCH AND MINCED GINGER. PULSE/START 3 OR 4 TIMES TO BLEND. DON'T OVERDO IT; YOU DON'T WANT A PUREE. DEEP-FRYING: IN WOK OR DEEP-FRYER, HEAT OIL UNTIL BUBBLES FORM AROUND A BAMBOO CHOPSTICK HELD UPRIGHT IN OIL. USING TEASPOON, FORM SMALL BALL OF CRAB MIXTURE. TEST COOKING TEMPERATURE; IT SHOULD BROWN AND COOK THROUGH IN ABOUT 5 MINUTES; ADJUST HEAT IF NECESSARY. PROCEED WITH DEEP-FRYING ABOUT 6 BALLS AT A TIME; AVOID CROWDING THEM. DRAIN ON BAMBOO STRAINER OR TOWEL. IF YOU CAN'T SERVE THEM IMMEDIATELY, REFRY BRIEFLY TO CRISP SKIN. AVOID OVERCOOKING. VINEGAR DIP: MIX INGREDIENTS IN A SHALLOW BOWL; PLACE ON SERVING PLATTER AND SURROUND WITH CRAB BALLS. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED CRAB CROQUETTES (05/16/93) (0:10) SERVINGS: 4 1 LB CRABMEAT 1/2 T SALT 1 C MASHED POTATOES 1 X OLD BAY SEASONING 2 EA EGGS, HARD BOILED, CHOPPED 1 X DASH ONION POWDER 1 EA SM. GREEN PEPPER, CHOPPED 1 T PARSLEY, CHOPPED 1 EA EGG, BEATEN 1 X CRACKER MEAL SAUTE CHOPPED GREEN PEPPER AND PARSLEY AND SET ASIDE. COMBINE CRABMEAT, MASHED POTATOES, SEASONINGS, CHOPPED EGG, GREEN PEPPER AND PARSLEY, AND BEATEN EGG. SHAPE INTO CROQUETTES, ROLL IN CRACKER MEAL AND DEEP FRY UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILLED CRAB IN CUCUMBER CUPS (03/14/94) (19:59) SERVINGS: 6 3 C COOKED CRAB MEAT, FLAKED. 2 EA HARD BOILED EGGS, CHOPPED. 1/4 C LEMON GRASS, SLICED FINE. 1/4 C ONION, CHOPPED. 2 TB NAM-PRIK PAO. 2 TB FISH SAUCE. 3 TB LIME JUICE. 1 TB SUGAR. 2 TB SCALLIONS, CHOPPED. 2 TB CORIANDERS LEAVES, CHOPPED. 1 X CUCUMBER. MIX ALL INGREDIENTS TOGETHER AND FILL CUCUMBER CUPS. TO MAKE CUCUMBER CUPS - PEEL AND CUT CUCUMBER CROSSWISE APPROXIMATELY 3 INCHES THICK, AND SCOOP OUT SEEDS TO MAKE CUPS. MIX 1/2 CUP WHITE VINEGAR WITH 1/2 CUP WATER, 1 TB SALT, AND 1/4 CUP SUGAR. ADD THE CUCUMBER CUPS AND MARINATE FOR ABOUT 1/2 HOUR, THEN DRAIN OFF AND DISCARD LIQUID. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ELEGANT CRABMEAT BALLS (02/12/94) (14:27) SERVINGS: 4 2 CN CRABMEAT (6-7 OZ CANS) 1 C BREAD CRUMBS (FRESH) 3 T SHERRY COOKING WINE 1 T LEMON JUICE 1 T ONION (GRATED) 1 T DRY MUSTARD 1/2 T SALT 1 X PEPPER 1 PK BACON (CUT INTO HALVES) 1 X PARSLEY DRAIN AND FLAKE CRABMEAT; COMBINE REMAINING INGREDIENTS EXCEPT BACON. MIX WELL. SHAPE INTO WALNUT SIZED BALLS. WRAP IN BACON HALF; SECURE WITH TOOTHPICKS. BROIL UNDER MEDIUM HEAT UNTIL BACON IS CRISP, APPROXIMATELY 10 MINUTES, TURNING TO BROWN EVENLY. GARNISH WITH PARSELY ANS LEMON. MAKES APPROMATELY 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED SOFT SHELL BLUE CRAB SPRINKLE 8 CLEANED SOFT SHELL BLUE CRABS WITH SALT. ROLL IN A MIXTURE OF 1/2 CUP FINE SALTINE CRACKER CRUMBS AND 1 TABLESPOON ALL-PURPOSE FLOUR. DIP IN MIXTURE OF 1 SLIGHTLY BEATEN EGG AND 1/2 CUP MILK; ROLL IN CRUMBS AND FLOUR AGAIN. HEAT A SMALL AMOUNT OF SALAD OIL IN A SKILLET. FRY CRABS IN HOT FAT 3 TO 5 MINUTES ON EACH SIDE, DEPENDING ON SIZE OF CRABS. DRAIN. SERVES 4. TO DEEP FRY: FRY COATED CRABS IN DEEP, HOT FAT (350 DEGREES) 4 MINUTES, OR UNTIL GOLDEN. DRAIN THOROUGHLY ON PAPER TOWLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN CRAB PUFF (05/19/93) (2:58) SERVINGS: 10 10 EA SLICES WHITE BREAD 1 LB BACKFIN CRABMEAT 6 EA EGGS 3 C MILK 2 T MINCED PARSLEY 3/4 T DRY MUSTARD 1/2 T SALT 8 OZ SHREDDED SHARP AM. CHEESE REMOVE CRUSTS FROM BREAD AND CUT SLICES INTO CUBES. BEAT EGGS, MILK, AND SEASONINGS. STIR IN BREAD CUBES, CHEESE AND CRAB. POUR INTO 9" X 13" BAKING DISH. BAKE UNCOVERED AT 325 DEGREES FOR 1 HOUR OR UNTIL CENTER IS SET. 2 CUPS OF SHRIMP, OR A COMBINATION OF SHRIMP AND CRAB TO TOTAL 2 CUPS MAY BE SUBSTITUTED FOR CRABMEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT GREEN BEAN AND CRAB BAKE (05-08-92) (23:51) 2 CANS GREEN BEANS 1/2 POUND CRAB MEAT 1/2 CUP DICED ONION 1/4 CUP PLUS 1 TABLESPOON BRAN 1/2 CUP PLAIN LOW FAT YOGURT 1/2 TEASPOON DRY MUSTARD 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) GRATED PARMESAN CHEESE PREHEAT OVEN TO 375 DEGREES. IN HEAT PROOF SERVING DISH, MIX TOGETHER THE GREEN BEANS, CRAB MEAT AND ONION. ADD 1/4 CUP BRAN, YOGURT, AND SEASONINGS AND MIX WELL. SPRINKLE 1 TABLESPOON MORE BRAN ON TOP, THE SPRINKLE PARMESAN CHEESE OVER THE CASSEROLE. BAKE AT 375 DEGREES FOR 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT SEAFOOD SALAD (02/02/93) (0:21) MSB TOPPING: 2 TABLESPOONS BUTTER OR MARGARINE 1/2 CUP FINE DRY BREAD CRUMBS SALAD: 1 CUP CHOPPED CELERY 1/2 CUP CHOPPED GREEN PEPPER 1/4 CUP CHOPPED ONION 2 TABLESPOONS BUTTER OR MARGARINE 1 CAN (6 OUNCES) CRAB MEAT, RINSED, DRAINED AND FLAKED 1 CAN (4 1/4 OUNCES) SHRIMP, RINSED AND DRAINED 1 CUP MAYONNAISE 1 TABLESPOON KETCHUP 1 TEASPOON WORCESTERSHIRE SAUCE 1 TEASPOON LEMON JUICE DASH CAYENNE FOR TOPPING: PLACE BUTTER IN SMALL BOWL. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL BUTTER MELTS. STIR IN BREAD CRUMBS. SET ASIDE. FOR SALAD: IN 1 1/2 QUART CASSEROLE COMBINE CELERY, GREEN PEPPER, ONION AND BUTTER. COVER. MICROWAVE AT HIGH FOR 4 TO 5 MINUTES, OR UNTIL VEGETABLES ARE TENDER CRISP, STIRRING AFTER HALF THE TIME. STIR IN CRAB MEAT AND SHRIMP. SET ASIDE. IN SMALL MIXING BOWL COMBINE MAYONNAISE, KETCHUP, WORCESTERSHIRE SAUCE, LEMON JUICE AND CAYENNE. STIR INTO SEAFOOD MIXTURE. MICROWAVE AT 30% FOR 11 MINUTES, STIRRING AFTER HALF THE TIME. SPRINKLE WITH TOPPING. MICROWAVE FOR 2 TO 4 MINUTES LONGER, OR UNTIL HOT. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IMPOSSIBLE CRAB PIE 1 CAN (6 OUNCES) CRABMEAT, WELL RINSED AND DRAINED 1 CUP SHREDDED SHARP PROCESSED AMERICAN CHEESE 1 PACKAGE 3 OUNCE CREME CHEESE, CUT UP 1/4 CUP SLICED GREEN ONIONS 1 JAR (2 OZ) CHOPPED PIMIENTO DRAINED IF DESIRED 2 CUPS MILK 1 CUP COMMERCIAL BUTTERMILK BAKING MIX 4 EGGS 3/4 TEASPOON SALT DASH OF NUTMEG HEAT OVER TO 400 DEGREES GREASE PIE PLATE, 10 1/2 INCHES. MIX CRAB, CHEESE, ONIONS AND PIMIENTO IN A BOWL. BEAT REMAINING INGREDIENTS FOR 1 MINUTE WITH HAND BEATER. MIX TOGETHER WITH THE FIRST INGREDIENTS. POUR INTO PIE PLATE. BAKE 35 TO 40 MINUTES. SERVE WITH CHOPPED GREEN ONIONS AROUND THE EDGE. COOKED WHEN KNIFE INSERTED BETWEEN THE CENTER AND THE EDGE COMES OUT CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LONDONTOWN TERRACE CRAB PIE (05/19/93) (2:56) SERVINGS: 6 2 T BUTTER 1 C SLICED ONION RINGS 1/2 C CELERY, CHOPPED 1 C CRABMEAT 1 1/2 C SHREDDED CHEESE 1 EA 9" UNBAKED PASTRY SHELL 3 EA EGGS 1 T SALT 1/2 T PEPPER 2/3 C "HALF AND HALF" 1 X PINCH RED PEPPER SAUTE THE ONION RINGS AND CELERY IN BUTTER UNTIL THE ONION IS SOFT AND GOLDEN. SPOON ALTERNATE LAYERS OF CRAB, CHEESE (YOUR CHOICE - USE SHARP, CHEDDAR, OR SWISS), AND ONION/CELERY MIX INTO PIE SHELL. IN BOWL, BEAT TOGETHER EGGS, CREAM, SALT AND PEPPER. POUR INTO PASTRY SHELL OVER OTHER INGREDIENTS. BAKE IN HOT OVEN, 400 DEGREES, UNTIL FIRM, ABOUT 30-40 MINUTES. WHEN KNIFE POINT INSERTED INTO CENTER COMES OUT CLEAN, FILLING IS SET. MAY BE DECORATED WITH TOMATO WEDGES OR CHERRY TOMATOES. COOL SLIGHTLY BEFORE CUTTING. TUNA, SALMON, SHRIMP, OR FLAKED FISH MAY BE SUBSTITUTED FOR CRABMEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OPEN-FACED CRAB SANDWICH (05-01-93) (16:06) SERVINGS: 6 16 OZ CREAM CHEESE; 2 PKS 1/2 C GINGER ALE 2 TB ONION; GRATED 2 TB WORCESTERSHIRE SAUCE 13 OZ CRAB; 2 CNS 6 EA ENGLISH MUFFINS 24 OZ CHEDDAR; MD. SLICED, * 12 EA TOMATO SLICES * SLICE THE CHEESE INTO 12 2-OZ SLICES. SOFTEN THE CREAM CHEESE WITH THE GINGER ALE. MIX IN THE ONION, WORCESTERSHIRE SAUCE AND CRAB. SPLIT THE MUFFINS IN HALF AND PLACE 2 HEAPING TBLS OF THE CRAB MIXTURE ON EACH HALF. TOP WITH A SLICE OF TOMATO AND CHEDDAR CHEESE. BAKE AT 350 DEGREES F. FOR 10 MINUTES OR UNTIL HEATED THROUGH AND CHEDDAR IS MELTED. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POOR MAN'S SEAFOOD PRIMAVERA (10-05-92) (3:26) 2 CUPS MILK 2 TEASPOONS CHICKEN FLAVOR INSTANT BOUILLON 2 16 OUNCE PACKAGES FROZEN VEGETABLES AND PASTA IN PARMESAN SAUCE 2 TEASPOONS CORNSTARCH 1 16 OUNCE PACKAGE SALAD STYLE IMITATION CRAB MEAT 1/3 CUP GRATED PARMESAN CHEESE ABOUT 15 MINUTES BEFORE SERVING: 1. IN 12-INCH SKILLET OVER MEDIUM- HIGH HEAT, HEAT MILK, BOUILLON, AND BOTH PACKAGES OF FROZEN VEGETABLES AND PASTA IN PARMESAN SAUCE TO BOILING, STIRRING FREQUENTLY. 2. IN CUP, MIX CORNSTARCH AND 1/4 CUP WATER. STIR CORNSTARCH MIXTURE INTO VEGETABLE MIXTURE; HEAT TO BOILING;BOIL 1 MINUTE. STIR IN IMITATION CRABMEAT AND PARMESAN CHEESE; HEAT THROUGH. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CRAB CAKES (08-26-93) (1:01) SERVINGS: 4 12 X CRACKERS, SODA 2 X EGGS 2 T MAYONNAISE 1 T WORCESTERSHIRE SAUCE 2 T OLD BAY SEASONING * 1/4 T PEPPER, RED, CRUSHED 1 LB CRABMEAT, LUMP * OLD BAY SEASONING IS A PREPARED BLEND OF CELERY SALT, SPICES AND PAPRIKA; LOOK FOR IT WHERE SPICES ARE LOCATED. --------------------------------------------------------------------- ---- PER SERVING: 246 CAL., 27G PRO., 11G FAT, 7G CARBO., 525MG SODIUM IN A LARGE BOWL, COMBINE CRUSHED CRACKERS AND NEXT 5 INGREDIENTS. WITH FINGERS, PICK THROUGH CRABMEAT TO REMOVE ANY SHELLS. PLACE CRABMEAT IN BOWL WITH CRACKER MIXTURE; WITH RUBBER SPATULA, GENTLY FOLD MIXTURE TOGETHER. FORM INTO 4 PATTIES. SPRAY A LARGE SKILLET WITH NON-STICK COOKING SPRAY; HEAT OVER MEDIUM HEAT. ADD PATTIES, COOK UNTIL BROWNED 12-15 MINUTES. SERVE WITH COLESLAW (OPTIONAL) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED FRESH CRAB IN CURRY SAUCE (05/21/93) (0:06) CHINESE CHEFS TEND TO FAVOR A MILDER CURRY SAUCE, COMPARED TO INDIAN AND SOUTHEAST ASIAN COOKS. 1 LARGE WHOLE FRESH CRAB 6 SLICES GINGER ROOT 2 T DRY SHERRY 3 SPRING ONIONS OR CHINESE PARSLEY SAUCE: 1/2 BELL PEPPER, COARSELY DICED 1 T CURRY POWDER 1/4 T SALT 1/2 T SUGAR 1 C STOCK 1 T GINGER, MINCED 1 CLOVE GARLIC, MINCED 2 T PEANUT OIL CORNSTARCH PASTE MAKE SAUCE: HEAT OIL IN MEDIUM-HOT SAUCEPAN. SAUTE MINCED GARLIC UNTIL FRAGRANT. ADD CURRY POWDER. STIR OVER MEDIUM HEAT FOR ABOUT 1 MINUTE -AVOID BURNING POWDER. ADD STOCK, SALT, SUGAR AND GINGER; BRING TO BOIL; COOK FOR 1 MINUTE. ADD BELL PEPPER, WHICH HAS BEEN COARSELY DICED INTO 1/4" SQUARES; STIR IN ENOUGH THIN CORNSTARCH PASTE TO MAKE A LIGHT SAUCE. AS SOON AS SAUCE THICKENS, REMOVE FROM HEAT AND RESERVE. THIS SAUCE CAN BE MADE UP AHEAD AND REHEATED JUST BEFORE SERVING. CLEAN & STEAM CRAB: PRY OFF PLATE FROM CRAB IN ONE PIECE. SEPARATE LEGS WITH CLEAVER; WASH ALL PARTS, CLEANING OUT JUNK; CUT SOFT INNER SECTIONS OF LEGS INTO MANAGEABLE PIECES. CAREFULLY CRACK CLAWS, KEEPING THEM INTACT. REASSEMBLE CRAB ON OVAL PLATTER. BEFORE PUTTING ON BACK, SPRINKLE MEAT WITH DRY SHERRY; LAY GINGER ON TOP; THEN PUT ON BACK PLATE. WASH GREEN ONIONS, REMOVE ROOTS, AND SHRED, GREENS AND ALL, INTO 2" SECTIONS. BRING WATER IN STEAMER TO ROLLING BOIL. STEAM CRAB FOR ABOUT 15-20 MINUTES, DEPENDING ON SIZE. MEANWHILE, REHEAT CURRY SAUCE (OR KEEP HOT IN DOUBLE BOILER). REMOVE STEAMED CRAB FROM STEAMER; DRAIN EXCESS WATER. LIFT BACK PLATE OFF CRAB; POUR CURRY SAUCE OVER CRAB; SPRINKLE WITH ONION SHREDS; RETURN BACK PLATE. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=