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In a medium bowl, combine the cream cheese, drained crab meat, chives, Old Bay seasoning, Worcestershire sauce, lemon juice, and garlic. Mix together well and taste, adding more seasoning as ...
Fold in the crab meat, scallions, chiles, lime zest, salt and pepper and set aside. Add half of the corn chips to a lined sheet pan, and spoon on half of the crab mixture over top. Sprinkle with ...
8 oz fresh or canned lump crab meat; 4 tbsp mayonnaise; 1 / 2 tsp lemon juice; 1 / 4 cup diced celery; ... Recipe from The Encyclopedia of Sandwiches by Susan Russo/Quirk, 2011. Search Recipes.
12 oz good-quality fresh lump crabmeat (don’t use the stuff in a can), picked over; 1 grated zest and juice of 1 small lime, plus more juice as needed; 2 tbsp kosher salt; cayenne pepper; 2 tbsp minced red onion; 1 small clove garlic, minced; 2 medium rice avocado, halved, pitted, and peeled
1. In a large pot, melt the butter in the vegetable oil. Add the shallots, season with salt, cover and cook over moderate heat, stirring a few times, until the shallots are softened, 5 minutes.
Roast the pork bones until golden brown. Heat up the oil in a stock pot over medium heat. Add the carrot, celery, and onion and sauté. Once the vegetables start to brown add the garlic and the chili.
Crab rangoon – deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. Curacha Alavar - Filipino spanner crabs in coconut milk with various spices
2 green onion, thinly sliced, divided; 1 tub (8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese; 1 can lump crab meat, drained; 1 / 2 cup KRAFT 2% milk shredded cheddar cheese; 1 small red ...