Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / The Crabby Chef
    Lost? Site Map
    food image

    35 recipes in

    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.
    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

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

    Recipe #222738

    Very easy crab cakes, makes great appetizer.

    Recipe #202062

    These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that! Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Recipe #270395 and Recipe #206003.

    Recipe #215919

    Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper. Found at epicurious.com

    Recipe #232424

    You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :)

    Recipe #149574

    7 Reviews |  By ~Nimz~

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

    Recipe #151191

    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

    Nothing is better than a warm grilled cheese on a long cold day. Well now the classical grilled cheese got kicked up 1 more step with the inclusion of crabmeat and blue cheese. Round this dinner out with a warm bowl of clam chowder soup.

    Recipe #136626

    We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)

    Recipe #173809

    3 Reviews |  By twissis

    This recipe has been entered for ZWT II & my source is: www.mangiabenepasta.com/seafood.html. Times were not included, so have been estimated.

    Recipe #172810

    Sinfully rich and delicious. It serves as a casserole or a dip/spread.

    Recipe #172619

    4 Reviews |  By Brenda.

    On the table in just over 30 minutes. Adapted from The African Cookbook by Bea Sandler

    Recipe #172479

    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

    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

    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

    This recipe was a "trademark" for a family friend. She recently passed away after a valiant fight with cancer. I'm saving her recipe here so I won't lose it because it is an oft requested dish at family gatherings.

    Recipe #216988

    This is a delicious Singapore classic usually served with chewy crusty french bread or steaming hot white rice. My aunt learned how to make this from a friend who was the head chef of a five star hotel at home. My aunt usually adds a couple spoonfuls of toasted ground peanuts on the final toss in the wok. Reduce the amount of chillies according to your preference.

    Recipe #221898

    My husband loves crab alfredo, but we simply cannot afford to eat out all the time. This one tastes just as good as what we find at restaurants---and saves us money!

    Recipe #222448

    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

    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

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites