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    You are in: Home / Cookbooks / The Crabby Chef
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    The Crabby Chef

    [Cover photo by Chef Hawgwild.] Crab recipes. Some call for imitation crabmeat but I figure any recipe you can use imitation in, you can also use the real stuff. In addition to this cookbook, my other shellfish cookbooks are Clamming It Up!, A Lobster Cotillion, Show Me Your Mussels, Oy! It's Oysters!, Eating Scallops at a Gallup and Don't Skimp on the Shrimp. Seafood can also be found in Sssssssteamin' Out of the Sea!!!!!!!, Stirring Tales of the Sea, Skewered—touché! (seafood), Soups: Chow Down on Chowder, Soups: Out of the Ocean, Into the Tureen and Salads: Cold from the Ocean.
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    This is from the famous Acapulco Mexican restaurant.

    Recipe #234155

    This recipe comes from Mary Nell Reck, a local chef and restaurant owner who, sadly, is no longer with us. She also wrote a weekly cooking lesson for The Houston Post, which also no longer exists! This was from that paper on October 4, 1989.The prep work may seem a little lengthy, but it all goes together quickly once you start!

    Recipe #225716

    This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue***

    Recipe #92998

    This is a traditional West Indian recipe, which will vary slightly from island to island.........this version is from Trinidad. Don't be put off by the look--it tastes delicious. (I don't cook with salt, so some may need to be added for personal taste.)

    Recipe #93412

    A Mario Batali recipe. He stresses the importance of not buying crabmeat that has been pasteurized. He claims it loses most of it's great brininess which is essential to the success of this dish.

    Recipe #105827

    Quick, easy and delicious. To do this recipe justice, please use fresh crabmeat, not canned or imitation crab.

    Recipe #235269

    A healthy and delicious stew which stretches 1/4 pound of chicken and 1/4 pound of crabmeat a long way. Add more hot sauce if you like heat, and add a cup of sliced okra if you like it. Adapted from Bonnie Stern.

    Recipe #180177

    Very easy crab cakes, makes great appetizer.

    Recipe #202062

    This is a delicious appetizer for the Holiday Season. From the book "Open House, A Culinary Tour". Posted as per request.

    Recipe #147393

    This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.

    Recipe #242602

    From Commander's Palace restaurant in New Orleans, this easy recipe honors the taste of the crab. Warm, buttery, with a hint of garlic and lemon, very simple yet so, so tasty! Serve over rice or angel hair.

    Recipe #257833

    Crab Salad Louis, a San Francisco classic, makes an elegant first course or luncheon entree. Use frozen lump crab meat for the fanciest presentation or canned flaked crab meat for a more economical version. If you have leftovers, mix them all together, and keep in the frige. the next day, after all the flavors combine and mingle, it is fabulous, but not as attractive. This is a great summer dish!

    Recipe #65177

    This is from Gourmet Magazine from way back...maybe 1999.

    Recipe #247510

    This is a tasty way of making crab meat. It can be served as an appetizer or as a main dish. Better when served along with fried green plantains.

    Recipe #220070

    A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal "formal" dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week!

    Recipe #209257

    7 Reviews |  By ~Nimz~

    This is great for a light lunch. Cook time is the time it takes to drain crabmeat.

    Recipe #151191

    Another "Taste of Home" wonderful recipe. Great taste and easy to make. Something simple after a rough day. We doubled it to feed four, the kids liked it as well.

    Recipe #227582

    Based on a recipe from Meals for You. We loved this!

    Recipe #222738

    4 Reviews |  By nomnom

    Yummy yummy. Wholesome crab cakes. The only "filler" in this are pureed carrots, chickpeas, scallions, and asparagus. Not much bread-action going on, but plenty of flavor. Cook time accounts for cooking option 1 (skillet). Prep accounts for chopping. RSC4

    Recipe #64887

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