Crab Recipes

Deviled Crab

2,C. CRABMEAT
1 C. SALTINE CRACKER CRUMBS
3/4 C. MAYONNASIE
2 TSP. PICKLE RELISH
1/2 C. CHOPPED ONIONS
1 T. MUSTARD
1 TSP. WORCESTERSHIRE SAUCE
1/2 C. BELL PEPPER
SALT AND PEPPER TO TASTE

MIX ALL INGREDIENTS TOGETHER. BAKE AT 350 FOR 20 MINS. IN A 13 X 7-1/2" PAN.


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Crab Casserole

1 SMALL BELL PEPPER,CHOPPED
1 SMALL ONION,CHOPPED
3 TSP.BUTTER
2 C. MILK
2 T. FLOUR
2 C. CRABMEAT
1/4 TSP. NUTMEG
1/2 C. CHEESE
1/2 C. BREADCRUMBS
1/2 TSP. SALT

COOK ONION AND BELL PEPPER IN BUTTER FOR 5 MINS. BLEND FLOUR,ADD THE OTHER INGREDIENTS, STIRRING TILL THICK. BAKE IN BAKING DISH AT 350 TILL BROWN.

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BAKED CRAB RANGOON


Servings: 12
Prep Time: 20
Cook Time: 18-20 MINS.


Ingredients
1 6 OZ - can white crabmeat, drained, flaked
4 OZS - PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 C - thinly sliced green onions
1/4 C - KRAFT Mayo Light Mayonnaise
12 - won ton wrappers

Directions
Preheat oven to 350 degrees F. Mix crabmeat, Neufchatel cheese, onions and mayo.

Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.


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Swiss Crab Casserole

3 Tbsp. butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 Tbsp. flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 cans (7 oz. each) crabmeat, drained and flaked
2 cups shredded Swiss cheese
1 can (4 oz.) sliced mushrooms, drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese

In skillet, melt butter and lightly saute celery, onion, and
green bell pepper. Remove from heat and blend in flour. Dissolve
bouillon cubes in boiling water. Add to skillet and bring to
boil, stirring constantly. Cook sauce over medium heat for about
2 minutes or until slightly thickened.

Lightly toss remaining ingredients except buttered crumbs and
1/2 cup shredded Swiss cheese in Crockpot. Add sauce; stir
lightly to blend. Cover and cook on High for 3 to 5 hours.
Pour contents of Crockpot into shallow heat-proof serving dish.
Cover with buttered bread crumbs and sprinkle with 1/2 cup
shredded cheese. Set under broiler until cheese is melted and
bread crumbs are crunchy brown.

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Deviled Crab 2

2-3 BELL PEPPERS,CHOPPED
2 ONIONS, CHOPPED
GARLIC SALT
1 STALK CELERY,CHOPPED,
BREAD AND EGGS (ENOUGH TO HOLD MIXTURE TOGETHER)
COOKING OIL
SALT AND PEPPER TO TASTE
3C. CRAB MEAT

SAUTE ALL INGREDIENTS. ADD BREAD AND EGGS TO HOLD TOGETHER MIXTURE. BAKE FOR 30 MINUTES AT 350.

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Crab Dip


Servings: 16
Prep Time: 15
Cook Time: 30


Ingredients
11 OZS - CREAM CHEESE SOFTENED
1 SMALL - ONION, FINELY CHOPPED
5 TBSP. - MAYONNAISE
2 6 OZ - CANS CRABMEAT, DRAINED AND FLAKED
1/8 TSP. - GARLIC POWDER
- SALT AND PEPPER TO TASTE
1 LB - LOAF ROUND CRUSTY ITALIAN BREAD

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.