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Crabby Crabs!

I was born in MARYLAND...need I say more!! OLD BAY RULES!!!!

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I was born in Maryland, and crab dip was served at all family functions since as long as I can remember. No "true" Baltimore native can NOT have a good recipe for crab dip. (It can be made using "low fat" sour cream, cream cheese, and cheddar cheese, but I always make this for parties, so I go for the full blown)!

Recipe #61192

This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Recipe #61279

This is an original. Its best served on toasted or baked french or sourdough bread. It was a HUGE hit at our dinner party!

Recipe #106546

5 Reviews |  By Kim127

Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work.

Recipe #59795

If your a fan of egg rolls like I am, give these a try. The asparaus gives them a nice crunch, and the crab meat mixed with the garlic and ginger gives the filling something extra special. The dipping sauces are fun. Beware of the peanut sauce, it's really HOT.

Recipe #65205

I was surprised at the few recipes for Crab Louis Salad on 'Zaar, and so I am posting the one I have been making for twenty years. From Joy of Cooking copyright 1964

Recipe #158383

4 Reviews |  By akgrown

This recipe is close to my favorite appetizer from my favorite restaurant in Anchorage, Alaska. It's creamy and delicious served with thinly sliced crusty bread.This is different from most crab dips posted here because it doesn't call for cream cheese.

Recipe #174790

This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well.

Recipe #65209

There's nothing like a good Maryland crab cake! I was born in Maryland, and I've found that they just can't make crab cakes up here that even compare to the one's by the Chespeake Bay! I choose to bake these in the oven, but they can also be pan fried in oil until golden brown. Can be served with remoulade sauce, tartar sauce, mustard, or my roasted red pepper sauce. After baking, extra crab cakes can be frozen. I usually defrost, and then reheat cakes in a nonstick pan until heated through and slightly crisp on the outside.

Recipe #66833

Jack Stack's is great K.C. barbecue! This is their signature crab dip with alot of kick!

Recipe #167918

These are fabulouse and get gobbled up quickly!

Recipe #154334


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