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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 Gourmet Magazine from way back...maybe 1999.

Recipe #247510

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

Recipe #235269

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

New England in the North Eastern region of the USA is well known for it's emphasis on seafood and the Naughty But Nice Gang would like to invite you to feast on our Nutty for New England Naughty but Nice Crab Burger burger. Combining a luscious crabcake with shrimp, tartare and the best fresh dressings from the region this is one burger that is sure to please and impress. We suggest pairing with a glass of Snow Farm Vineyard '05 Estate Seyval Blanc or an Atlantic Amber beer from New England Brewing - Created for Build A Burger - Team Challenge - Zaar World Tour III. Thanks to LittleBee for her kind contribution to this recipe. (Hers is found here-- Recipe #158809) http://www.recipezaar.com/bb/viewtopic.zsp?p=3041468

Recipe #231520

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

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

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

Very easy crab cakes, makes great appetizer.

Recipe #202062

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

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

7 Reviews |  By ~Nimz~

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

Recipe #151191

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

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

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

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

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

Recipe #242602

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