Stacy, who cares if it is still sealed. Open it and make something for you and Will. Too bad for Scott. He shouldn't have left a day early. LOL! Here are a couple of recipes for you. 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. 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. Chives 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. Whisk 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 it 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. She Crab Soup ============= I've been making this recipe for over 30 years. Makes a wonderful first course. 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 crab meat, 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.

Lori, those look yummy! Artichoke Heart And Red Pepper Bites ==================================== From Perfect Entertaining website. These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive menu and require no preparation time at all on a very busy day. Simply defrost and eat! Makes 60 bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

Dog food WELLNESS products carry cookied crab in their dog food..I would suggest you give them only alittle bit and see how their tummies handle it. Changes in diet can cause upset.

CEFreeman, I think you're my NEW best friend!! Omg, I love reese and since my new oven went in, it's cookie-dough from the bag as I *try* in vain to get it on that cookie sheet and into the oven. Oh so many fails ;) But like Legallin, I actually love the smell of french fries in the deep frier and such. But I grew up with my mom doing that all the time. I guess those range hoods always pulled the "stench" out enough for me, and I maybe it's a little cultural?? What we grew up with, so it smells like home? Or maybe these folks aren't rotating their oil enough?? I always filter mine before storage (if I'm reusing), refrigerate and replace often. We also only leave the oil out long enough to cool and then place it in glass jars. I like to think all of that helps... Certainly no grease stains on my parents' ceiling after 25 years in the house and my mom fries daily at least. Or the type of oil?? We've always been a canola oil family, so maybe it's lower odor?? ...wonder what deepfried cookie dough would taste like?? ;) ...especially if it was wrapped around a reese peanut butter cup... ;)