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    You are in: Home / Cookbooks / The Crabby Chef
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    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.
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    This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.

    Recipe #242602

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

    Recipe #247510

    7 Reviews |  By ~Nimz~

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

    Recipe #151191

    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

    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

    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

    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

    You may use imitation crab in place of the fresh crabmeat due to cost reasons, I have made these using imitation and it was still wonderful --- I have listed a honey-mustard sauce on the bottom to serve with the crab cakes if desired but these are just as good served alone! --- plan ahead there is a 1 hour freezing time.

    Recipe #96018

    1 Reviews |  By Elmotoo

    Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent).

    Recipe #134686

    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

    I found this while cookbook hunting! Rich and yummy!

    Recipe #125535

    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

    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

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