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CRAB AND SEAFOOD RECIPES

GREAT RECIPES YOURS AND OURS

Welcome to our new recipe page. On this page we hope you will find interesting and tasty ideas, for quick and easy meals. We welcome you to submit your favorites. We will try to post all that are submitted. If you do not see your recipe appear right away, it will not be for any reason other than we were overwhelmed with work. Please be patient and we will get them published as soon as possible. Submit recipes to: recipes@crabs.net

Tasty Sautéd Mussels

2 lb. Mussels

1/2 Cup Chopped Onion

2 Cloves Garlic

1/4 Cup Celery or Green Pepper

2 Tablespoon Olive Oil

1/2 Cup White Wine

(Option) Fresh Chopped Parsley

Remove beards, wash in cold water and discard broken or open mussels.

To a large sauce pan add olive oil, onions, garlic, and celery or green peppers. Sauté for 30 to 60 seconds, add mussels and wine cook until mussels open about 5 minutes. Stir mussels occasionally so they all get a change to simmer in the sauce.

(Optional) Crush and drain fresh plum tomatoes, heat until hot add to sauce and mussels.

Serve in a bowl or over pasta, with  Italian bread to dip in broth.

 

( Quick and Easy )

Crab and Mayonnaise Sandwich

8oz. Lump Crabmeat

1/2 Cup Mayonnaise

1/2 Cup Chopped Celery

1/4 Tsp. Lemon Juice (optional)

Salt and Pepper To Taste

Bread Fresh or Toasted (White, Wheat or Rye)

Butter for Bread (Optional)

Blend Crabmeat, Mayonnaise, and Celery, add Lemon Juice, Salt and Pepper to taste.

The next step is the hardest!

Try not to eat the spread until you put it on the bread!

 

Hot Open Face Sandwich

Butter toast cover with Crab Salad add a slice or graded Cheddar Cheese ( or your favorite ) Swiss or American are also great.                                            

Place on a tray in broiler heat until Cheese melts and sandwich is hot.                                                       

This recipe should make 2 to 4 Sandwiches.

 

Crab Bisque

( Lobster, Shrimp or Crawfish)

1 cup crab meat

1/4 cup clarified butter

1/4 cup flour

1/4 cup dry sherry (or to taste)

3 1/2 cup milk

1/4 tsp. paprika

dash of cayenne

salt and pepper to taste

Pull or chop the crabmeat in to small pieces. Melt the butter in top of double boiler, quickly add flour and seasonings. Stir in the milk slowly and cook over medium heat, stop just before it comes to a boil. Add your meat and sherry to the pot. Keep the bisque warm, do not boil. This will keep the milk from curdling, until you are ready to serve.

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