Linda got the same can waiting in my fridge......want something new too. Crepes, pasta, salad, hot, cold.... looking forward to the posts!

Quiche!! I have a yen for quiche!

This is good as either a first course or as a main course.

Home Cookin Chapter: Recipes From Thibeault's Table

Layered Crab And Spinach Terrine
================================
From the California Culinary Academy

Crab Layer

1/2 pound crab meat, picked over and flaked

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon Dijon Mustard

Salt and pepper to taste

1/2 teaspoon cayenne pepper

2 large eggs

Spinach Layer

2 Tablespoons unsalted butter

2 teaspoons flour

1/2 cup whipping cream

2/3 cup half and half

1 1/4 pounds cooked spinach
Drained and squeezed to remove excess moisture

3 eggs

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon sugar

salt to taste

Sauce

Mix together,

1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely minced roasted red pepper
1 clove of minced garlic
salt and pepper to taste.

Clives for garnish
. Preheat oven to 375F. For the crab layer: In a medium bowl combine
the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne.
Stir in eggs and set mixture aside.

For the Spinach layer: Melt butter in a heavy saucepan until foamy.
Whish in flour and cook for 3 minutes over medium heat, stirring
constantly.

Whisk in whipping cream and half-and-half. Bring to a boil and then
reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping
down the sides and around the bottom as necessary. Mixture will
thicken as cooks.

Remove from heat and stir in spinach. Let cool. Stir in eggs, one at
a time then add black pepper, nutmeg, sugar and salt.

To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with
butter. Spoon half the crab mixture in the bottom and cover with all
of the spinach mixture. Spoon remaining crab mixture over the spinach.

Set the terrine in a baking pan and pour 1 inch of hot water into the
baking pan. Bake uncovered until golden brown and puffy. Approximately
30 to 45 minutes. Cool on a rack and then refrigerate.

To serve, run a knife around the edge and invert on to a serving
platter. Slice about 1/2 thick slices and place two on each plate.
Decorate plate with a lettuce leaf and place a dollop of the sauce on
the lettuce leaf. Garnish with a few chives.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Endives With Crab Meat
==============================
Filling

Fills about 24 leaves

1 2-oz. can whole pimentos
1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
Paprika
3 Belgian endives
.
Chop 1 pimento (reserve the remainder for another use), the green
onion, and the shallot.
Combine the crab meat, mustard, lemon juice, green onion, shallot,
and 2 Tbl. of the
mayonnaise, adding more if needed. Add the pimento and season to
taste with salt, pepper,
and paprika. To prepare the Belgian endive cut off 1 inch from the
root end; carefully separate
each leaf. Stuff Belgian endive leaves with crab meat filling.

I've made this one, it's easy and tasty:

Crab Imperial (from Nancy/wizardnm)

3 tbs butter
2 tbs chopped onion (I use green onions)
2 tbs all-purpose flour
1/2 cup milk or half and half
1 lb fresh lump crab meat, drained
1/2 tsp Old Bay seasoning
1/4 tsp ground white pepper
1/4 cup mayonnaise
1 tbs dry sherry

Paprika

Melt butter in a large skillet over medium-high heat; add onion and cook, stirring constantly, until vegetables are tender. Combine flour and milk, stirring well. Add to onion and cook about 2 minutes or until thickened, stirring often. Add crab meat and next 4 ingredients. Spoon into a greased 2-qt baking dish or individual baking shells. Sprinkle with paprika. Bake at 350°F for 20 to 25 minutes or until bubbly.
Serves 6.

Note: I usually add a pinch or two of mace and if I have a mild cheddar, I sprinkle a little on top.

Please don't laugh at this recipe - coming from the Chesapeake Bay - famous for Blue crabs! My neighbor gave me this recipe. We keep these stored in a ziplock in the freezer, always ready for guests or snacking or quick side with soup in the winter.

Crab Muffins
6 sliced English muffins
1/2 lb crabmeat
1 stick margarine
6 oz jar Old English Cheddar Cheese
1/2 tsp garlic salt ( I use garlic powder)
2 T mayo
1/2 tsp seasoned salt

Slice english muffins into fourths.
Put on cookie sheet.
Mix remaining ingredients in a small bowl with electric mixer on medium.
Spread on muffins.
Freeze on cookie sheet until hard.(At this point - put into ziplock - back in freezer for later- take out portions you want to cook)
Broil until puffed & bubbly & golden (Takes just a few mins. - so watch carefully)
Delicious!
Note: always gently pick thru the crabmeat to remove any cartilage or shells before using the crabmeat, even if it says hand picked.

Crab Gumbo
**************
1/4 cup canola oil
1/4 cup flour
1 medium onion, chopped
1/2 bell pepper (any color), chopped
1 celery stalk, chopped
3 cloves garlic, chopped
1 package frozen okra or 1/2 lb. fresh okra sliced
4 cups court bouillon
1/2 teaspoon thyme
Salt and pepper to taste
1/2 teaspoon red pepper flakes or to taste
1 pound crab meat

2 cups cooked long-grain white rice

In a heavy pot cook the flour with the oil over medium high heat, stirring constantly until caramel colored.

Add the vegetables and stir until the vegetables soften.

Add the other ingredients (except rice), stir to combine and simmer low for one hour, adding water if necessary to maintain volume.

Add the crab meat, taste for seasoning and cook briefly to heat the crab meat through.

Serve over 1/2 cup portions of rice in large bowls.

(Makes 4 servings)

Note: For Crab and Shrimp Gumbo, double everthing except the crab meat and add 1 lb. peeled shrimp before the crab meat. Bring to a simmer for 3 or 4 minutes and add the crab.(Makes 8 servings)

Court Bouillon
****************
1 small onion or 1 leek, coarsely chopped
1/2 celery stalk, coarsely chopped
juice of 1 lemon
6 black peppercorns
1/2 teaspoon dried thyme or 4 sprigs fresh thyme
1 bay leaf
1/2 cup dry white wine
3 1/2 cups water

Combine all ingredients in a sauce pan and simmer for 10 minutes.

Strain solids out of the court bouillon.

(Makes 4 cups)

Haven't thought about these in a while. Yum!

Crab Stuffed Mushrooms

This is a crowd pleaser. The crab filling works well as a dip all on its own. This is from www.allrecipe.com and was submitted by Wilma Scott. Serves 6 people.

Ingredients

1 pound fresh mushrooms
7 oz crab meat (I use canned crab meat)
5 green onions, diced
¼ teaspoon thyme
¼ teaspoon oregano
Ground black pepper to taste
¼ cup grated parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated parmesan cheese
¼ teaspoon paprika

In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and ¼ cup parmesan until well combined. Refrigerate filling until ready to use.

Wipe the mushrooms clean with a damp cloth. Remove stems. Spoon out the gills and the base of the stem. Discard stems or save for another use. Fill the mushroom caps with rounded spoonfuls of filling and place in an ungreased shallow baking dish. Sprinkle tops with parmesan and paprika.

Bake for 15 minutes at 350 degrees F. Serve immediately.

More ideas:

CRAB BENEDICT

6 oz. Lump Crabmeat
1 tsp. butter or olive oil
2 toasted English muffins (cut in half)
4 poached eggs
4 oz. Hollandaise sauce

Sauté crabmeat with butter. Place poached eggs on top of toasted English Muffins. Top eggs with Hollandaise sauce. Top with Lump Crabmeat. Garnish with chopped black olives if desired.

CRAB ROLL-UPS

1/2 lb. pasteurized processed cheese spread
1/2 lb. (2 sticks) butter
1 Tblsp. Worcestershire sauce (optional)
1 tsp. dry mustard, optional
1 lb. crabmeat, picked for shells
20 to 25 slices of soft white bread
2 cups sesame seeds
Tony Chacheres seasoning

1. Melt cheese and half of the butter (1 stick) in the top of a double boiler. Add the Worcestershire sauce and dry mustard, if desired. Cool slightly and add crabmeat. Stir until mixture is spreadable.
2. Remove crusts from bread and roll out flat with a rolling pin.
3. Spread the bread with the cheese/crab mixture. Roll up each piece like a jelly roll.
4. Melt the remaining butter. Brush the rolls with butter.
5. Mix sesame seeds with a few sprinkles of Tony Chacheres seasoning.
6. Roll the buttered bread in the sesame seeds.
7. Freeze on cookie sheets. Store in airtight containers. To serve, cut frozen rolls in thirds, and broil about 6 inches from the heat until golden on all sides.

CREAMY CRAB SOUP

1 stick of butter
1/2 cup flour
1 small onion, minced
2 garlic cloves, minced
6 cups seafood stock (seafood bouillon cubes and clam juice will work)
1 tsp. Salt
1/2 tsp. White pepper
1 bay leaf
1-1/2 to 2 cups heavy whipping cream
1 (7oz.) Jar chopped pimientos, drained
1 lb. Crabmeat, picked clean of shell
1 Tblsp. Worcestershire sauce
1/2 cup Sherry

In pan melt butter, stir in flour until smooth. Add onion and garlic and cook, stirring frequently until golden brown. Gradually whisk in seafood stock, salt and pepper and bay leaf. Heat to boiling. Keep stirring. Reduce heat and simmer for 5 minutes. Stir occasionally, add cream, pimentos and Worcestershire sauce and remove bay leaf. Just before serving, add crabmeat and sherry. Serve piping hot!!

I'd put it in some wontons along with cream cheese and green onions then fry. See the peaches and cream cheese thread.
I love Crab Rangoon.

Here is another favourite. I've been making this soup for almost 30 years. Simple and good.

Home Cookin Chapter: Recipes From Thibeault's Table

She Crab Soup
=============

1 quart of milk/cream
6 tablespoons of butter
1/4 small onion
1/2 pound of crab meat
3 oz of roe or 2 hard cooked egg yolks
1/2 teaspoon paprika
1/2 cup flour

Sherry
. Heat cream or milk

Melt butter and saute onion. Let simmer until soft and add crabmeat,
egg yolks or roe. Add flour, paprika, cook 3 to 5 minutes. Do not let
flour brown. Add hot cream/milk and simmer 20 minutes. Add Sherry.

Serve additional sherry at the table for individual taste.

Option.

Whip heavy cream and serve a dollop of cream in each bowl of soup.

I love, love, love She Crab Soup. I also love Maryland Style Crab Soup (crab meat, vegetables and tomato based).

Is this lump crab meat or back fin? If Jumbo Lump I really like Fettuccine with Jumbo Lump Crab Meat & Garlic Cream. Or a Crab Meat Scampi? Or Jumbo Lump Crab Crostini. I made a recipe last year from the Costco cookbook with crab that was very well received at a Christmas cocktail party.

How about subbing the crab for lobster in Maggie's recipe? Should taste almost if not just as good-- small ramekins instead of the shells & you're set to go. This dish is wonderfully rich, unbelievable flavor.

Diane's Home Cookin Chapter: Seafood, other

Deviled Lobster Tails
=====================
2 teaspoons Salt
4 (about 10 ounce each) frozen Lobster Tails
4 tablespoons Butter
4 Green Onions, sliced
2 tablespoons Flour
1-1/2 cups Half and Half
1/4 cup Cocktail Sauce
2 teaspoons Worcestershire Sauce
1 teaspoon Dry Mustard
1/2 teaspoon Salt
1/2 teaspoon Hot Pepper Sauce
1/3 cup unseasoned Dry Bread Crumbs
. Bring water to boil with 2 teaspoons of salt. Add lobster tails; return
to boil. Cook 8 to 10 minutes or until lobster shells turn red and meat
is opaque. Immediately plunge lobster tails into cold water to stop
cooking. Lobster will not be thoroughly cooked, but will continue to
cook during baking step.

Heat oven to 450 degrees. Melt butter in medium saucepan; add onions
and cook about 2 minutes. Add flour; cook and stir until mixture is
smooth and bubbly. Gradually add half and half, stirring constantly.
Bring to boil. Cook 1 minute, stirring constantly. Add cocktail sauce,
Worcestershire sauce, dry mustard, 1/2 teaspoon salt and the hot pepper
sauce; mix well. Remove from heat.

With kitchen scissors, cut and remove membrane from under side of each
lobster tail - discard. Remove lobster meat; cut into chunks (reserve
shell). Add meat to sauce and mix well. Return mixture to shells. Place
on ungreased baking sheet - place small crumbled pieces of foil between
tails if they look like they will tip over.

Melt remaining 2 tablespoons butter and add the bread crumbs; mix well.
Sprinkle over lobster mixture. Bake at 450 for 10 minutes or until
thoroughly heated and bread crumbs are brown.

posted by Maggie

Servings: 4

I love West Indies Salad, it's not rich tasting but sure is good.

1 med. onion, chopped fine
1 lb. fresh white lump crabmeat
1/2 cup. oil (wesson is traditional)
3 oz. white vinegar
1/2 cup ice water
Salt & pepper

Spread half of onion over bottom of large bowl. Cover with separated crab lumps and then remaining onion. Salt and pepper. Pour oil, vinegar, ice water over all. Cover and marinate for at least 12 hours. Toss lightly before serving. Serve with crackers on a bed of lettuce or a nice homegrown tomato slice. YUM

These were really popular with my group.

Crab sticks
(David Adjey de-constructing the dish)

3 cloves garlic, peeled and minced
1/2 tsp ginger, peeled and minced
2 tbsp peanut oil
1/2 c ground pork
1 tsp fish sauce
1/2 tsp fresh ground black pepper
1/2 tsp coarse salt
1/2 tsp cornstarch
1 1/2 cups jumbo lump crab meat
1 packet spring roll wrappers
1 1/2 tsp cornstarch dissolved in 2 tbsp water
vegetable oil for frying

in a large wok or frypan stir fry the garlic and ginger in the peanut oil, until golden. Add the pork and fry for one minute. Add fish sauce, pepper, salt and 1/2 tsp of cornstarch. Stir until cornstarch begins to thicken the mixture. Add the crab, toss quickly to mix and remove from heat and let cool. Preheat deep fryer to 375F. Baste springroll wrapper perimeters with corstarch/water wash. Place a spoonfull of filling along diamond end portion of wrapper. Pull bottom point up over filling, fold in both sides and then roll up into a cigar shape and seal the end. Continue with remaining wrappers and filling. Deep fry in batches until each one is crispy and golden. Remove and drain on paper towels and keep warm as needed.

Note: I used eggroll wrappers as I couldn't find springroll ones, and I also added some chopped cilantro, when I folded in the crab. I served mine with chinese sweet chili sauce, but any or no sauce would be good.

Shelley

Oh man! I knew you guys would solve my dilemna!

The She Crab Soup is definitely on my short list, as are the Crab Stuffed Mushrooms, the Crab Imperial,
and well...if possible I'll get to each and every one of these recipes in due time! LOL

Thanks!