Category Archives: Recipes

Party Artichoke and Crab Dip

1 large bell pepper, chopped
1 tablespoon vegetable oil
2 (14-ounce) cans artichoke hearts, drained and finely chopped
2 cups mayonnaise
1/2 cup chopped green onions
1 cup freshly grated Parmesan cheese
1 1/2 teaspoons lemon juice
4 teaspoons Worcestershire sauce
1/2 cup chopped pimiento, drained
3 jalapeño peppers, chopped
1 teaspoon celery salt
1 pound backfin crabmeat
1/3 cup slivered almonds
Pita chips

Sauté peppers in oil. Add artichokes, mayonnaise, onions, Parmesan cheese, juice,
Worcestershire sauce, pimientos, jalapeño peppers and celery salt. Fold in
crabmeat. Pour mixture into a 2 quart casserole dish. Top with almonds and bake
at 375 degrees 20 minutes or until bubbly. Serve with pita chips.

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Crab-Stuffed Mushrooms

Makes 24 mushrooms

24 large white button mushrooms,rinsed in cold water and patted dry
8 tablespoons butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon celery salt
Dash of cayenne pepper
1/2 cup half-and-half
2 tablespoons mushroom stems, chopped
1 tablespoon chopped parsley
1 tablespoon sherry
1 pound crabmeat, shell and cartilage removed
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Remove mushroom stems and chop. Reserve caps. Blend butter, flour, salt, celery
salt, and cayenne in a saucepan. Gradually add half-and-half. Cook, stirring
constantly, until thick and smooth. Add chopped mushrooms, parsley and sherry
and mix well. Fold in crabmeat. Stuff mushroom caps with crabmeat mixture.
Sprinkle with cheese and paprika. Place on a well-greased 15x10x1 inch baking
sheet. Bake at 350 degrees 15 to 20 minutes or until lightly brown.

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Crabmeat Mousse

Makes 25 Servings

1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2cup mayonnaise
2 tablespoons finely snipped fresh chives or 1/2 teaspoon dried
2 tablespoons finely chopped fresh dill
1 tablespoon minced onion
1 tablespoon fresh lemon juice
Dash of Tabasco sauce
1/4 teaspoon paprika
1 teaspoon salt
2 cups flaked lump crabmeat, picked for shells
1 cup heavy cream, whipped
Fresh dill sprigs for garnish
Bremner wafers

Soften the gelatin in the cold water in a large mixing bowl for 3 minutes. Whisk in
the boiling water until the gelatin dissolves. Cool to room temperature. Stir in
mayonnaise, chives, dill, onions, juice, Tabasco, paprika and salt. Whisk until well
blended. Fold in crabmeat and whipped cream. Pour mixture into a well-greased
5 cup mold and refrigerate overnight. Unmold onto a platter, garnish with dill
sprigs and serve with Bremner wafers.

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Tidewater Cold Crab Spread

Makes 3 1/2 cups

3 (8-ounce) packages cream cheese, softened
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
5 tablespoons mayonnaise
3 small green onions, white parts minced
1 (12-ounce) bottle chili sauce
1 pound fresh crabmeat
Chopped parsley for garnish
Assorted crackers

Cream together cream cheese, Worcestershire sauce, juice, mayonnaise and onions.
Spread over bottom of 13x9x2 inch baking dish. Pour on chili sauce and top with
crabmeat. Sprinkle with parsley and serve with crackers.

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John’s Island Crab Dip

Makes 4 cups

1 pound backfin crabmeat, well drained
2 teaspoons horseradish
1/3 cup small capers, drained
¾ teaspoon lemon zest
Dash of Tabasco sauce
2 cups mayonnaise
¾ cup shredded sharp Cheddar cheese
Assorted crackers

Combine crabmeat, horseradish, capers, zest, Tabasco and mayonnaise. Spread
mixture into a greased 1 quart casserole dish. Sprinkle cheese on top. Bake at 350
degrees until bubbly. Serve hot with crackers.

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