Type what you have

Ingredients

• ✓ crabmeat
• all-purpose flour
• hollandaise sauce mix
• half-and-half
• butter
• whipping cream
• seafood seasoning
• mustard
• celery seed
• cooking sherry

Instructions

1. 1 Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
2. 2 Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
3. 3 Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

By KARYN821

Ingredients

• ✓ crabmeat
• onion
• carrot
• potato
• salmon
• cod
• scallop
• shrimp
• lobster meat
• clam
• heavy cream
• half-and-half
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
3. 3 Add potatoes; cook until tender, 15 to 20 minutes.
4. 4 Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
5. 5 Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
6. 6 Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

By Ashley_86

Ingredients

• ✓ crabmeat
• cream cheese
• milk
• garlic
• cream of mushroom soup
• corn
• potato
• green onion
• carrot
• parsley
• black pepper
• cayenne pepper
• shrimp
• bay scallop
• calamari tube
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Ingredients

• ✓ crabmeat
• bacon
• blue crab
• seafood seasoning
• pea
• lima bean
• green bean
• white corn
• potato
• tomato
• cabbage
• water
• black pepper
• salt
• barley
• ham bone
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Ingredients

• ✓ crabmeat
• white pepper
• salt
• potato
• chicken stock
• all-purpose flour
• thyme
• garlic
• onion
• asparagus
• butter
• olive oil
• white pepper
• salt
• lemon juice
• chive
• sour cream

Instructions

1. 1 In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
2. 2 Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
3. 3 Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
4. 4 To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

By MICHELLE0011

Ingredients

• ✓ crabmeat
• green onion
• black pepper
• salt
• worcestershire sauce
• green onion
• liquid shrimp and crab boil seasoning
• heavy cream
• milk
• bay leaf
• corn kernel
• chicken broth
• cajun seasoning
• celery
• garlic
• onion
• vegetable oil
• all-purpose flour
• butter

Instructions

1. 1 Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. 2 Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

By Jodi Hanlon

Ingredients

• ✓ crabmeat
• oil
• cream cheese
• garlic powder
• paprika
• water chestnut
• wonton wrapper

Instructions

1. 1 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
2. 2 Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
4. 4 Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.

By lavaun

Ingredients

• ✓ crabmeat
• cooking spray
• cream cheese
• green onion
• garlic
• worcestershire sauce
• soy sauce
• wonton wrapper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
3. 3 To prevent wonton wrappers from drying, prepare only one or two rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
4. 4 Arrange rangoon on the baking sheet and lightly spray with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Carol Belle

Ingredients

• ✓ crabmeat
• egg roll wrapper
• vegetable oil
• lime juice
• sugar
• fish sauce
• water
• ginger
• red pepper flake
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ crabmeat
• braunschweiger
• cream cheese
• flour tortilla

Instructions

1. 1 In a medium bowl, mix the braunschweiger liverwurst, crabmeat and cream cheese. Spread the mixture on tortillas. Tightly roll tortillas, wrap in wax paper and refrigerate 1 hour.
2. 2 Slice the tortillas into bite sized pieces and serve.

By M J

Ingredients

• ✓ crabmeat
• cream cheese
• parmesan cheese
• mayonnaise
• sour cream
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix crabmeat, cream cheese, Parmesan cheese, mayonnaise, sour cream, and garlic in a small baking dish.
3. 3 Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

By NOELLE

Ingredients

• ✓ crabmeat
• oil
• cream cheese
• garlic salt
• wonton wrapper

Instructions

1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together crabmeat, cream cheese, and garlic salt.
3. 3 Roll a small amount of the crabmeat mixture inside each wonton wrapper and seal.
4. 4 In small batches, carefully place wontons into hot oil. Fry for 2 to 3 minutes, until golden brown. Drain on paper towels.

By TishNEric

Ingredients

• ✓ crabmeat
• artichoke heart
• mayonnaise
• onion
• parmesan cheese
• english muffin

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
3. 3 Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
4. 4 Bake for 12 minutes, or until golden brown. Serve hot.

By Barbara Gilhuly

Ingredients

• ✓ crabmeat
• artichoke heart
• cream cheese
• green onion
• garlic
• lemon juice

Instructions

1. 1 Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
2. 2 Pour dip into a non-metallic bowl, and chill for 1 hour.
3. 3 Serve with crackers or vegetables.

By Joanne

Ingredients

• ✓ crabmeat
• butter
• sour cream
• black pepper
• tomato paste
• sherry
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan, and black pepper. Cook, constantly stirring, until heated through. Do not boil.

By Kathleen Burton

Ingredients

• ✓ crabmeat
• cream cheese
• artichoke heart
• old bay seasoning

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
3. 3 Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

By Ashley

Ingredients

• ✓ crabmeat
• green onion
• swiss cheese
• mayonnaise
• lemon juice
• curry powder
• dinner roll
• water chestnut

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
3. 3 Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
4. 4 Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

By Doreen

Ingredients

• ✓ crabmeat
• cream cheese
• mayonnaise
• worcestershire sauce
• lemon juice
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium baking dish, mash the cream cheese with a fork. Blend in the mayonnaise, Worcestershire sauce, lemon juice and green onion.
3. 3 Rinse the crab meat and remove any pieces of shell. Flake the crab meat and mix it into the cream cheese mixture.
4. 4 Bake 15 to 20 minutes in the preheated oven. Serve warm.

By Penny

Ingredients

• ✓ crabmeat
• old bay crab cake mix
• butter
• cream cheese
• mayonnaise
• old bay seasoning

Instructions

1. 1 Preheat oven to 350 degrees F. Mix Crab Cake Mix and butter in small bowl. Set aside.
2. 2 Mix cream cheese, mayonnaise and Old Bay in medium bowl until well blended. Add crabmeat; toss gently. Spread in 9-inch pie plate. Sprinkle with Crab Cake mixture.
3. 3 Bake 25 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

By McCormick Spice

Ingredients

• ✓ crabmeat
• egg
• mayonnaise
• red bell pepper
• green bell pepper
• parsley
• baking powder
• worcestershire sauce
• seafood seasoning
• cooking spray

Instructions

1. 1 Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
2. 2 Spray a large skillet with cooking spray and heat over medium-high heat.
3. 3 Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

By Renne Thomas

Ingredients

• ✓ crabmeat
• butter
• mushroom
• white wine
• green onion
• red grape
• stilton cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
3. 3 Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
4. 4 Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

By Michelle Long

Ingredients

• ✓ crabmeat
• shrimp
• chili sauce
• horseradish
• hot pepper sauce
• caper
• cream cheese
• paprika

Instructions

1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
2. 2 In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
3. 3 Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

By Monkibonz

Ingredients

• ✓ crabmeat
• butter
• onion
• pretzel
• garlic powder
• paprika
• black pepper
• egg

Instructions

1. 1 Heat 3 tablespoons butter in a skillet over medium-high heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Set aside.
2. 2 Mix crushed pretzels, garlic powder, paprika, and pepper together in a bowl. Add crabmeat and egg, followed by onion. Mix together and form into small, palm-size patties.
3. 3 Melt remaining butter in a pan over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve.

By badbabybeth

Ingredients

• ✓ crabmeat
• cream cheese
• milk
• onion
• horseradish
• salt
• black pepper
• almond

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a medium bowl, mix the cream cheese, milk, onion, horseradish, salt, pepper and crabmeat. Spread the mixture into a pie pan or shallow baking dish. Sprinkle almonds over the crabmeat mixture
3. 3 Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.

By Paula

Ingredients

• ✓ crabmeat
• butter
• onion
• all-purpose flour
• worcestershire sauce
• salt
• black pepper
• milk
• heavy cream

Instructions

1. 1 In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

By Sara

Ingredients

• ✓ crabmeat
• egg
• heavy cream
• mayonnaise
• onion
• parsley
• sherry
• herb-seasoned dry bread stuffing mix

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
3. 3 In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
4. 4 Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

By Frances S

Ingredients

• ✓ crabmeat
• mushroom
• butter
• onion
• cream cheese
• mustard
• water chestnut
• pimento pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
3. 3 In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
4. 4 Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

By Kimber

Ingredients

• ✓ crabmeat
• elbow macaroni
• mayonnaise
• celery
• chili sauce
• lemon juice
• dill weed
• kosher salt
• black pepper
• lettuce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until completely chilled; drain.
2. 2 Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.

By Kim

Ingredients

• ✓ crabmeat
• saltine cracker
• water
• egg
• mayonnaise
• mustard
• seafood seasoning
• worcestershire sauce
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Stir together crushed crackers and water in a large bowl. Let stand until softened, about 1 minute. Fold in crabmeat, egg, mayonnaise, and mustard. Add seafood seasoning, Worcestershire sauce, salt, and pepper; stir gently until evenly mixed. Form crab mixture into 3/4-inch-thick patties and place on a tray.
2. 2 Heat vegetable oil in a large skillet over medium heat.
3. 3 Cook patties in hot oil until golden brown and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

By Lisawas

Ingredients

• ✓ crabmeat
• parmesan cheese bread crumb
• red bell pepper
• yellow bell pepper
• green onion
• jalapeno pepper
• butter
• mozzarella cheese
• grouper fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir bread crumbs, red pepper, yellow pepper, green onions, jalapeño, butter, crabmeat, and mozzarella cheese together in a medium bowl. Arrange grouper fillets in a single layer in a 9x13-inch baking dish. Spread the crumb topping evenly over the fish.
3. 3 Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you can broil for 10 minutes instead of baking.

By JESSICA971