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Crab Quiche
Breakfast American

Crab Quiche

4.7

Prep
15 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
  3. 3 Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
  4. 4 Pour crab mixture into cooled pie crust.
  5. 5 Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.

By JIMZGRL

Pea and Crab Salad
Dinner American

Pea and Crab Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
  2. 2 In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.

By Laurie_M

Crabmeat Roll-Ups
Appetizer American

Crabmeat Roll-Ups

4.3

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Mix together cream cheese and cocktail sauce in a large bowl until well blended. Stir in crabmeat, Swiss cheese, and green onion until incorporated.
  2. 2 Spread about 1/2 cup crabmeat mixture onto each tortilla and roll up tightly. Wrap each tortilla in plastic wrap. Refrigerate for 8 hours to overnight.
  3. 3 Slice tortilla rolls into 1/2-inch circles and arrange on a serving tray with a bowl of cocktail sauce for dipping.

By KATE MARIE

Local Kine Wontons
Appetizer American

Local Kine Wontons

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  2. 2 Mix cream cheese, crabmeat, water chestnuts, green onions, and soy sauce together in a medium bowl.
  3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Fold into wrappers into triangles and seal the edges with moistened fingers.
  4. 4 Working in small batches, fry wontons in the hot oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.

By Gina

Tammy's Crab Salad
Dinner American

Tammy's Crab Salad

4.3

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  2. 2 Whisk mayonnaise, milk, and sugar together in a bowl until smooth and creamy.
  3. 3 Stir elbow macaroni, crabmeat, Cheddar cheese, and peas together in a large bowl. Pour mayonnaise mixture over crab mixture and stir to coat. Chill in the refrigerator for at least 3 hours.

By Ashley Rauschnot

Creamy Pasta with Imitation Crab
Dinner American

Creamy Pasta with Imitation Crab

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil.
  2. 2 At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
  3. 3 When the water boils, add rotini and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  4. 4 While the pasta is cooking, add half-and-half and parsley to crab sauce; stir and bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
  5. 5 Drain pasta.
  6. 6 Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

By Chef Chevy

Easy California Roll Sushi Salad
Dinner American

Easy California Roll Sushi Salad

5.0

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
  2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
  3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Delicious Krabby Salad Dip
Appetizer American

Delicious Krabby Salad Dip

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste.

By Arizona Desert Flower

Imitation Crab Salad
Salad American

Imitation Crab Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
  3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Seafood Stuffed Mushrooms
Appetizer American

Seafood Stuffed Mushrooms

4.4

Prep
90 min
Cook
Total
90 min

Instructions

  1. 1 In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

By Sydney Lara

California Roll Sushi
Dinner American

California Roll Sushi

4.3

Prep
45 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  2. 2 Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  3. 3 Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  4. 4 Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  5. 5 Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

By Erin

Sushi Bake
Appetizer American

Sushi Bake

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
  2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.
  3. 3 Spread rice in the prepared pan; sprinkle furikake evenly over top.
  4. 4 Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko together in a large bowl. Spread over furikake.
  5. 5 Broil in the preheated oven until lightly browned on top, about 15 minutes. Remove from the oven and slice into 24 portions while in the baking dish.
  6. 6 Spoon a generous portion onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.

By NovelApproach

Crab Rangoon Dip with Crispy Wonton Chips
Appetizer American

Crab Rangoon Dip with Crispy Wonton Chips

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
  2. 2 Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
  3. 3 Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
  4. 4 While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
  5. 5 Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

By NicoleMcmom

Seafood Salad
Salad American

Seafood Salad

5.0

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
  2. 2 Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
  3. 3 Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
  4. 4 Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

By Darrel Tyler

Seafood Pasta Salad
Lunch American

Seafood Pasta Salad

4.5

Prep
25 min
Cook
10 min
Total
335 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
  2. 2 While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  3. 3 In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

By flwrpwr60

Mac and Cheese Casserole with Imitation Crab
Dinner American

Mac and Cheese Casserole with Imitation Crab

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 ½-quart casserole dish.
  2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
  3. 3 Stir soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and black pepper into rotini until combined. Transfer to the prepared casserole dish.
  4. 4 Combine bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over casserole.
  5. 5 Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

By ian

Gary's Stuffed Mushrooms
Dinner American

Gary's Stuffed Mushrooms

4.6

Prep
30 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
  2. 2 Prepare chicken flavored dry stuffing mix according to package directions.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
  5. 5 In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
  6. 6 Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

By TINACOX

Scrumptious Seafood Linguine
Dinner American

Scrumptious Seafood Linguine

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender yet firm to the bite, about 3 minutes.
  2. 2 At the same time, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in cream and cook until thickened, about 5 minutes. Add crabmeat, shrimp, Parmesan, salt, and pepper. Reduce the heat to low and cook until heated through, 2 to 3 minutes.
  3. 3 Transfer cooked linguine to a serving platter. Pour seafood sauce over top and garnish with parsley.

By Jenni Lawson

Stuffed Sole with Imitation Crab
Dinner American

Stuffed Sole with Imitation Crab

4.4

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in top third of oven.
  2. 2 Place crabmeat, bell pepper, celery, and mozzarella cheese in a mixing bowl; gently stir in creamy salad dressing, dried onion, parsley, and cayenne pepper. Season with salt and black pepper.
  3. 3 Place 1 sole fillet on a flat work surface; place 1/4 crabmeat filling onto one end. Roll fillet over filling; secure with a toothpick. Repeat with remaining sole fillets and crabmeat filling. Place rolled fillets in a close-fitting baking dish, side by side; cover dish with aluminum foil
  4. 4 Bake in the preheated oven for 15 minutes. Remove foil; sprinkle fillets evenly with bread crumbs. Continue baking until fillets flake easily with a fork and filling is hot, 10 to 15 minutes more.

By jpvanzut

Baked Stuffed Shrimp
Dinner American

Baked Stuffed Shrimp

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  2. 2 Mix crushed round crackers, parsley, saltines, celery salt, and garlic in a large bowl. Add scallops, crabmeat, melted butter, and wine; mix stuffing well.
  3. 3 Place a shrimp on a flat work surface. Slice horizontally through the middle, careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
  4. 4 Stuff each shrimp with a heaping tablespoon stuffing and place back-side up in the prepared baking dish. Add 1 to 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
  5. 5 Bake in the preheated oven until shrimp are opaque and stuffing begins to brown, 15 to 18 minutes.

By Julie Cahoon

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Dragon Roll
Dinner American

Dragon Roll

5.0

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Rinse rice in a strainer until water runs clear. Combine rinsed rice and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
  2. 2 Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  4. 4 Arrange shrimp tempura on the prepared baking sheet.
  5. 5 Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut the tails off of 4 tempura shrimp.
  6. 6 Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the plastic wrap. Spread 1 cup rice over nori using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
  7. 7 Arrange imitation crabmeat and cucumber along the bottom edge of nori. Place 2 tail-off shrimp in the center of nori. Place 2 tail-on shrimp on the end so that the tails extend over the sides of nori. Lift the edge of the mat and roll up nori into a tight log around filling.
  8. 8 Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

By Betsy Ann

Simple Crab and Shrimp Salad
Lunch American

Simple Crab and Shrimp Salad

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
  2. 2 Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

By Sahara B

Easy Seafood Alfredo
Dinner American

Easy Seafood Alfredo

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. 2 Melt the butter in a skillet over medium heat, and cook the garlic 1 minute. Pour in the chicken broth and half-and-half. Cook and stir until heated through.
  3. 3 Mix the Parmesan cheese and American cheese into the skillet. Cook and stir until American cheese is melted. Season the mixture with basil, parsley, and pepper. Mix in the imitation crabmeat, and continue cooking until heated through. Serve over the cooked pasta.

By SARA_NO_H

California Roll Sushi Salad
Dinner American

California Roll Sushi Salad

4.6

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
  2. 2 Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
  3. 3 Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

By Nicole Berger

Crab Rangoon Mozzarella Sticks
Appetizer American

Crab Rangoon Mozzarella Sticks

5.0

Prep
30 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Line an 8-inch square baking pan with parchment paper so the paper hangs over the sides of the pan.
  2. 2 Stir together cream cheese, mozzarella cheese, crabmeat, green onions, powdered sugar, salt, and garlic powder in a bowl until combined. Transfer to the prepared pan, spreading to an even layer. Freeze for 30 minutes.
  3. 3 Lift cream cheese mixture from the pan using the parchment paper. Cut the frozen block in half, then cut each half crosswise into 8 sticks (you will have sixteen 4x1-inch sticks.)
  4. 4 Put flour in a shallow dish. Beat eggs and water together in a second shallow dish. Put panko in a third shallow dish.
  5. 5 Dredge each cream cheese stick in flour; shake off excess. Dip into egg mixture, then lift up so excess egg drips back into the bowl. Press into panko to coat both sides. Place the breaded sticks on a baking sheet and freeze for 15 minutes.
  6. 6 Preheat the oven to 200 degrees F (95 degrees C).
  7. 7 Add 1 ½ inches of oil to a medium saucepan. Heat oil to 375 degrees F (190 degrees C).
  8. 8 Fry 3 or 4 sticks at a time until golden brown, about 1 minute. (Keep uncooked sticks in freezer until ready to fry.)
  9. 9 Drain fried sticks on paper towels, then transfer to a baking sheet and keep warm in the preheated oven. Repeat to fry remaining sticks.

By Sammy Mila

Crab and Shrimp Pasta Salad
Lunch American

Crab and Shrimp Pasta Salad

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 10 minutes. Drain and rinse under cold water to cool. Transfer to a large bowl and set aside.
  2. 2 Mix together mayonnaise, vinegar, oil, salt, and pepper in a small bowl. Pour over pasta and stir to coat.
  3. 3 Add crab, shrimp, tomatoes, cucumber, black olives, and bell pepper; mix gently to coat with dressing. Taste and adjust seasoning if desired. If pasta is too dry, mix in more mayonnaise.

By LLUV7877

Asparagus and Crab Salad
Lunch American

Asparagus and Crab Salad

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 430 degrees F (225 degrees C).
  2. 2 Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
  3. 3 Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
  4. 4 Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
  5. 5 Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

By Diane H