Type what you have

Ingredients

• ✓ crabmeat
• banana
• olive oil
• green bell pepper
• shrimp
• onion
• salt
• pepper
• sugar
• red wine vinegar
• bacon
• egg

Instructions

1. 1 Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
2. 2 Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
3. 3 Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

By Joy

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
• butter
• shrimp
• seashell pasta
• celery
• red bell pepper
• green onion
• mozzarella cheese
• almond
• mayonnaise
• lemon juice
• parsley
• old bay seasoning

Instructions

1. 1 In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
4. 4 Refrigerate for 2 hours before serving.

By fuzziepuppy

Ingredients

• ✓ crabmeat
• celery
• mayonnaise
• celery seed
• paprika
• white sugar
• black pepper
• old bay seasoning
• parsley

Instructions

1. 1 In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

By Jackie

Ingredients

• ✓ crabmeat
• russet potato
• egg
• black olive
• carrot
• mayonnaise
• white sugar
• salt
• pepper

Instructions

1. 1 Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
2. 2 In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

By KIKUKAT

Ingredients

• ✓ crabmeat
• shrimp
• onion
• green bell pepper
• celery
• mayonnaise
• dill
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Place crabmeat, shrimp, onion, bell pepper, and celery into a bowl. Gently stir in mayonnaise, dill, and Worcestershire sauce until combined; season with salt and black pepper. Refrigerate 1 hour before serving.

By melimel_86

Ingredients

• ✓ crabmeat
• pasta shell
• sour cream
• mayonnaise
• lemon juice
• honey mustard
• dill
• salt
• black pepper
• red bell pepper
• green bell pepper
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
3. 3 Mix sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper together in a bowl until creamy.
4. 4 Transfer cooked pasta to a large bowl. Add sour cream mixture, crabmeat, bell peppers, and green onions.
5. 5 Toss until well combined, then cover and chill for 1 to 2 hours before serving.

By dakota kelly

Ingredients

• ✓ crabmeat
• cooking spray
• butter
• celery
• onion
• paprika
• seafood seasoning
• thyme
• kosher salt
• white pepper
• rice flour
• seafood stock
• half-and-half
• heavy cream
• milk

Instructions

1. 1 Spray a stockpot with cooking spray.
2. 2 Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3. 3 Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

By Tammye S Green

Ingredients

• ✓ crabmeat
• butter
• all-purpose flour
• onion
• celery
• garlic
• salt
• pepper
• half-and-half cream
• heavy cream
• chicken broth
• sherry wine
• dill
• worcestershire sauce
• hot pepper sauce
• chive

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste. Cook, stirring for about 3 minutes. Add onion, celery, and garlic. Season with salt and pepper. Continue to cook, stirring for about 4 minutes.
2. 2 Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth. Bring to a simmer. Add 1/4 cup sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by 1/3, about 30 minutes. Add crabmeat and simmer for 10 more minutes.
3. 3 Ladle soup into bowls. Top each serving with a splash of remaining 1/4 cup sherry and garnish with chives.

By SOWEN

Ingredients

• ✓ crabmeat
• paprika
• egg
• egg
• celery
• green bell pepper
• white sugar
• turmeric
• oregano
• garlic powder
• mustard
• mayonnaise
• seafood seasoning
• pepper
• salt
• tuna
• scallop
• shrimp
• onion
• olive oil

Instructions

1. 1 Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
2. 2 Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
3. 3 Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
4. 4 Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

By Vonciel McCoy

Ingredients

• ✓ crabmeat
• coconut
• butter
• celery top
• garlic
• curry powder
• thyme
• red pepper flakes
• salt
• black pepper
• all-purpose flour
• milk
• egg yolk
• egg white
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
2. 2 Toast coconut in a non-stick skillet over low heat.
3. 3 In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
4. 4 In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
5. 5 Bake for 30 minutes or until golden, puffed and still moist inside.

By Esmee Williams

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
• 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