On Sun, 26 Mar 2006 11:47:21 -0500, Siobhan Perricone
<
[email protected]> rummaged among random neurons and opined:
>On Sun, 26 Mar 2006 08:13:02 -0800, serene <[email protected]> wrote:
>
>>On Tue, 21 Mar 2006 18:07:59 -0500, Siobhan Perricone
>><[email protected]> wrote:
>>
>>>I've found some crab meat at Costco that's pretty good. It's already
>>>picked, and decently so. It's got a good flavour and I like eating it just
>>>with some melted butter and heated, but I was wondering what other people
>>>might make with it.
Crab Soup, crab rangoon, crab au gratin (see recipes below), to name
three:
>>
>>I used a can of it to make a hot crab and artichoke dip. It was
>>yummy. (Chopped up some canned artichoke hearts pretty finely. Added
>>a can of crab, a cup each of sour cream and parmesan cheese, and a
>>half cup of mayo. Baked at 400F until the whole thing looked all
>>brown and bubbly. Served with crackers.)
>
>But for the artichoke hearts that sounds great. What would be a good
>subtitute for those of use who are unenlightened about artichoke hearts? 
Siobhan, I am not an artichoke fan, but I *love* my artichoke and crab
spread. Try it - you really don't notice the artichoke except as a
nicely sharp veggie.
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Maryland Crab Soup
soups and stews
2 14.5 oz. cans diced tomatoes
3 cups water
1 cup lima beans
1 cup corn kernels
1 cup green beans (fresh); cut into 2 inch pieces
1 cup carrots; sliced
1 cup onion; chopped
2 tablespoons old bay seasoning
1/2 head cabbage; cored and chopped
2 cups beef broth
1 pound blue crab crabmeat
Combine all ingredients in stock pot. Bring to boil and reduce to
simmer. Cook 30 mins.
Note: to keep larger crab chunks together, throw in at the last minute
and just heat through.
Contributor: Combination of Several Recipes
Yield: 10 servings
Preparation Time: 30 mi
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Crab Rangoon
appetizers
1 package won-ton wrappers
1 8 oz. cream cheese
1 ounce crabmeat
1 teaspoon soy sauce
1 tablespoon green onion; chopped
oil for deep frying
Stir cream cheese until softened. Add remaining ingredients and mix
well. Put 1 T. of mixture in center of the won-ton wrapper and pinch 4
corners together. Deep fry until golden over medium heat, about 1 - 2
mins.
Contributor: RFC (apologies to whomever I got this recipe from - I
failed to make note)
Yield: 12 servings
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Crab-Meat Gratin
appetizers, fish and seafood
2 tablespoons minced carrot
2 tablespoons minced celery
2 tablespoons minced red bell pepper
1 tablespoon unsalted butter
1/2 cup chicken broth
1/4 cup dry vermouth or dry white wine
1/4 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1/2 pound fresh lump crab meat, picked over (; about 1 1/2 cups)
fresh lemon juice to taste
1/4 cup freshly grated parmesan cheese
Preheat broiler. Butter 4 small ramekins and set aside.
In a small heavy saucepan cook carrot, celery, and bell pepper in
butter over moderate heat, stirring, 1 minute. Add broth, vermouth or
wine, and tarragon and boil mixture until liquid is reduced to about 1
tablespoon. Add cream and boil sauce until thickened, 1 to 2 minutes.
Stir in crab meat, lemon juice, 1/4 C. Parmesan cheese and salt and
pepper to taste and divide mixture between two 1-cup shallow baking
dishes. Sprinkle remaining Parmesan over crab mixture and set ramekins
in shallow baking pan. Broil gratin about 4 inches from heat 2
minutes, or until bubbling and golden, and serve with toasts.
Contributor: Gourmet
Yield: serves 2.
Preparation Time: 45 mi
** Exported from Now You're Cooking! v5.66 **
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Crab-Meat Gratin
appetizers, fish and seafood
2 tablespoons minced carrot
2 tablespoons minced celery
2 tablespoons minced red bell pepper
1 tablespoon unsalted butter
1/2 cup chicken broth
1/4 cup dry vermouth or dry white wine
1/4 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1/2 pound fresh lump crab meat, picked over (; about 1 1/2 cups)
fresh lemon juice to taste
1/4 cup freshly grated parmesan cheese
Preheat broiler. Butter 4 small ramekins and set aside.
In a small heavy saucepan cook carrot, celery, and bell pepper in
butter over moderate heat, stirring, 1 minute. Add broth, vermouth or
wine, and tarragon and boil mixture until liquid is reduced to about 1
tablespoon. Add cream and boil sauce until thickened, 1 to 2 minutes.
Stir in crab meat, lemon juice, 1/4 C. Parmesan cheese and salt and
pepper to taste and divide mixture between four ramekins. Sprinkle
remaining Parmesan over crab mixture and set ramekins in shallow
baking pan. Broil gratin about 4 inches from heat 2 minutes, or until
bubbling and golden, and serve with toasts.
Contributor: Gourmet
Yield: 4 small svgs.
Preparation Time: 45 mi
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."
Finley Peter Dunne (1900)
To reply, replace "spaminator" with "cox"
