1. Vanilla Sand Dollar Cookies Ingredients: butter, without salt sugars, brown vanilla extract wheat flour, white, all-purpose, unenriched salt, table Directions: Preheat the oven to 325F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray. With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray. Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined. Add the flour and salt and mix on low speed just until thoroughly combined. (Dont overmix here or the cookies can be tough.) Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart. Stamp each dough ball firmly enough to make an imprint, but dont press so hard that the cookie flattens to less than 1/4 inch thick. Bake until the cookies begin to look golden brown around the edges, about 10 minutes. The cookies will keep for a few days in an airtight container. Youll find cookie stamps in many patterns at most well-stocked specialty kitchen stores. In addition to ones depicting sand dollars, they stock numerous others that are sea-related, including seahorses, sea turtles, crabs, starfish, and dolphins. Source Archive
2. Oven Baked Seafood Chowder #5FIX Ingredients: potatoes, raw, skin crustaceans, crab, alaska king, imitation, made from surimi garlic chili sauce, milk, buttermilk, fluid, cultured, lowfat Directions: Place oven rack in center position and preheat oven to 400 degrees. Mix potatoes and Alfredo sauce in a 3 quart oven safe casserole dish, then spread them evenly on the bottom on dish. Bake 20 minutes. Stir potatoes carefully with spatula without breaking. Fold seafood flakes in with potatoes. Pour buttermilk on top. Bake 15 additional minutes (20 in mountains) stirring gently occasionally. Source Archive
3. Lemon Mustard Sauce Ingredients: salad dressing, mayonnaise, regular lemon juice, raw mustard, prepared, yellow spices, pepper, red or cayenne Directions: Mix all ingredients. Cover and refrigerate about 20 minutes or until chilled. Use as a dipping sauce for crab legs or barbecued prawns. Source Archive
4. Asian Shrimp and Crab Cakes Ingredients: salad dressing, mayonnaise, regular spices, coriander seed spices, ginger, ground soy sauce made from soy (tamari) crustaceans, crab, alaska king, imitation, made from surimi crustaceans, shrimp, raw (not previously frozen) wheat flours, bread, unenriched oil, corn, peanut, and olive Directions: Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes. Heat oil in heavy medium skillet over medium heat. Add cakes and saute until crisp, about 5 minutes per side. Source Archive
5. Crab Salad With Cream Cheese Ingredients: crustaceans, crab, alaska king, imitation, made from surimi cheese, parmesan, hard salad dressing, mayonnaise, regular celery, raw olives, ripe, canned (small-extra large) onions, spring or scallions (includes tops and bulb), raw Directions: Put crab meat in a mixing bowl and stir until crab has shredded into small pieces. Add cream cheese, mix until well combined. Add the remaining ingredients, mix until well combined. Place in fridge until cold. Serve cold on croissants, crackers, bread etc! *The salad will not have big pieces of crab, when mixing it breaks it down*. Source Archive
6. Asparagus and Crab With a Light Ginger Sauce Ingredients: spices, ginger, ground sauce, fish, ready-to-serve lemon juice, raw crustaceans, crab, alaska king, imitation, made from surimi shortening, vegetable, household, composite sugars, granulated salt, table spices, pepper, black asparagus, raw oil, sesame, salad or cooking cornstarch water, bottled, generic Directions: working over a bowl, use your fingers to squeeze the grated fresh ginger to release its juice. you should get about 1/2 to 3/4t of ginger juice. add the fish sauce if using, lemon juice, and crabmeat. gently mix. in a wok or large saute pan, add the stock, sugar, salt, and pepper. bring to a boil. add the asparagus and immediately cover. steam on medium heat for 2 minutes, or until crisp-tender. use a pair of tongs to remove the asparagus to a plate, leaving the broth in the pan. drizzle the sesame oil over the asparagus. reutrn the pan with the broth to the stove on low heat. bring to a simmer and add the crabmeat mixture. return to a simmer. stir in the cornstarch slurry and let thicken, about 15 seconds. taste the broth, and season with additional salt if needed. pour over the asparagus. Source Archive
7. Crab Apple Sauce Ingredients: apples, raw, with skin water, bottled, generic sugars, granulated spices, cinnamon, ground lemon juice, raw Directions: Bring crab apples and water to a boil. Cook until apples soften then coarsely mash with a potato masher. Add sugar, cinnamon, and lemon juice. Cook another 10 minutes on medium-high heat. Use an immersion blender to puree into a sauce. Continue cooking until desired consistency reached (if not thick enough for your tastes, add another cup or two of diced crab apple). Ladle hot sauce into hot jars leaving 1/2 headspace. Remove any air bubbles, wipe lids of jars. Center hot lids onto jars. Apply screwbands until fingertip tight. Place jars in a water bath canner ensuring that the water level is at least two inches above jar tops. Process jars for 20 minutes (Calgary altitude). Remove jars and set aside to cool. Makes 9 half pint jars. **Canning instructions here are not fully detailed. If not an experienced canner, refer to general canning safety rules regarding processing times, etc. Source Archive
8. Hot Crab Meat Spread Recipe Ingredients: cheese, parmesan, hard crustaceans, crab, alaska king, imitation, made from surimi cream, sour, cultured onions, spring or scallions (includes tops and bulb), raw milk, buttermilk, fluid, cultured, lowfat lemon juice, raw spices, garlic powder spices, pepper, black nuts, almonds Directions: Heat oven to 375 degrees. In medium bowl combine all ingredients, except almonds and mix well. Spread in ungreased 9 inch pie pan or possibly shallow 1 qt casserole. Sprinkle with almonds. Bake at 375 degrees for 15 to 20 min or possibly till thoroughly heated. Serve with crackers. Makes 2 c.. Source Archive
9. Krab Salad Supreme Ingredients: crustaceans, crab, alaska king, imitation, made from surimi celery, raw salad dressing, mayonnaise, regular cream, sour, cultured onions, raw lemon juice, raw salt, table spices, pepper, black spices, paprika Directions: Mix Krab, Celery and Onion together. Add Mayonnaise, Sour Cream, Salt, Pepper, Paprika & Lemon Juice. Chill for at least 2 hours & Serve. Source Archive
10. Barbequed Crabs Ingredients: butter, without salt spices, garlic powder salt, table sauce, worcestershire crustaceans, crab, alaska king, imitation, made from surimi Directions: Preheat an outdoor grill for medium heat and lightly oil grate. In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce. Remove legs from crab bodies. Pull apart shells and remove meat. Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes. Source Archive
11. Crab Meat Lausanne Ingredients: butter, without salt nuts, almonds onions, spring or scallions (includes tops and bulb), raw salt, table spices, pepper, black spices, pepper, red or cayenne spices, garlic powder parsley, fresh lemon juice, raw crustaceans, crab, alaska king, imitation, made from surimi Directions: Melt butter in a large skillet and saute almonds until golden brown. Add the green onions and seasonings and saute for 3 minutes. Add parsley, lemon juice, and crabmeat and toss well. Heat thoroughly and serve. Source Archive
12. Crab Rockefeller Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, parmesan, hard spinach, raw crustaceans, crab, alaska king, imitation, made from surimi delallo, italian seasoned breadcrumbs, Directions: Preheat the oven to 375. Melt the butter in a heavy saucepan, on medium heat. Whisk in the flour and cook for 3 minutes. Whisk in the milk and bring to a simmer. Cook for 20 minutes. Add the cheese and stir until well blended. Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole dish. Top with the breadcrumbs and bake for 15 minutes. Serve warm. Source Archive