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| Time to Make
Pile these on top of juicy hot barbecued steaks.
Although I like this best using malt vinegar, tarragon vinegar also gives a delicious result. Prep time includes time to steam the crabs. This is a modified Welsh recipe.
My boss brought this delectable stuff to a staff luncheon. She said that the spice measurements are approximate and to feel free to tweak tem according to taste. Easy to heat quickly in a microwave.
When I make these, I use Lea & Perrins White Wine Worcestershire Sauce For Chicken instead of regular Worcestershire sauce.
Serve these as a main dish, or make them much smaller and voila! - yummy hors d'oeuvres!
Serve these either as a main dish or as an appetizer. Bake 'em or fry 'em!
The second time I made this, I spread the dip on flour tortillas, rolled them up, and cut them into bite-size hors d'oeuvres - delicious!
Beautifully presented, these are suitable for entertaining big-wigs! (and little-wigs, too!)
This recipe offers a perfect application for large white lumps of crabmeat. It is best when prepared the day ahead. There are several aesthetically pleasing ways to present it.
Serve as a main course, as a side salad, or use to make awesome crab salad subs!
Add an impressive splash of colours, as well as great taste, to your hors d'oeuvres table.
Och aye, lassie, they're monsters! And the taste? - Well, it's just amazing, Grace!
Knowing how fond I am of crab, my sister emailed me the recipe for these savoury appetizers. They also make a nice lunch.
Posted by request - I have not made these personally.
Serve with a basket of crackers.
From www.TopSecretRecipes.com Copycat recipe - posted by request.
Life is short - eat dessert first! (Copycat recipe - posted by request)
This also makes a terrific marinade for duck.
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