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

    Recipe #235269

    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

    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

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

    Recipe #242602

    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

    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

    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

    Very easy crab cakes, makes great appetizer.

    Recipe #202062

    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

    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 is from the famous Acapulco Mexican restaurant.

    Recipe #234155

    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

    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

    7 Reviews |  By ~Nimz~

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

    Recipe #151191

    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

    I found this while cookbook hunting! Rich and yummy!

    Recipe #125535

    4 Reviews |  By Brenda.

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

    Recipe #172479

    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

    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

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