REC tinned crab meat

On Sun, 26 Mar 2006 11:47:21 -0500, Siobhan Perricone

Crab Soup, crab rangoon, crab au gratin (see recipes below), to name three:

Siobhan, I am not an artichoke fan, but I *love* my artichoke and crab spread. Try it - you really don't notice the artichoke except as a nicely sharp veggie.

Maryland Crab Soup

soups and stews

2 14.5 oz. cans diced tomatoes 3 cups water 1 cup lima beans 1 cup corn kernels 1 cup green beans (fresh); cut into 2 inch pieces 1 cup carrots; sliced 1 cup onion; chopped 2 tablespoons old bay seasoning 1/2 head cabbage; cored and chopped 2 cups beef broth 1 pound blue crab crabmeat

Combine all ingredients in stock pot. Bring to boil and reduce to simmer. Cook 30 mins.

Note: to keep larger crab chunks together, throw in at the last minute and just heat through.

Contributor: Combination of Several Recipes

Yield: 10 servings

Preparation Time: 30 mi

Crab Rangoon

appetizers

1 package won-ton wrappers 1 8 oz. cream cheese 1 ounce crabmeat 1 teaspoon soy sauce 1 tablespoon green onion; chopped oil for deep frying

Stir cream cheese until softened. Add remaining ingredients and mix well. Put 1 T. of mixture in center of the won-ton wrapper and pinch 4 corners together. Deep fry until golden over medium heat, about 1 - 2 mins.

Contributor: RFC (apologies to whomever I got this recipe from - I failed to make note)

Yield: 12 servings

Crab-Meat Gratin

appetizers, fish and seafood

2 tablespoons minced carrot 2 tablespoons minced celery 2 tablespoons minced red bell pepper 1 tablespoon unsalted butter 1/2 cup chicken broth 1/4 cup dry vermouth or dry white wine 1/4 teaspoon dried tarragon, crumbled 1/2 cup heavy cream 1/2 pound fresh lump crab meat, picked over (; about 1 1/2 cups) fresh lemon juice to taste 1/4 cup freshly grated parmesan cheese

Preheat broiler. Butter 4 small ramekins and set aside.

In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute. Add broth, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon. Add cream and boil sauce until thickened, 1 to 2 minutes. Stir in crab meat, lemon juice, 1/4 C. Parmesan cheese and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes. Sprinkle remaining Parmesan over crab mixture and set ramekins in shallow baking pan. Broil gratin about 4 inches from heat 2 minutes, or until bubbling and golden, and serve with toasts.

Contributor: Gourmet

Yield: serves 2.

Preparation Time: 45 mi

** Exported from Now You're Cooking! v5.66 **

Crab-Meat Gratin

appetizers, fish and seafood

2 tablespoons minced carrot 2 tablespoons minced celery 2 tablespoons minced red bell pepper 1 tablespoon unsalted butter 1/2 cup chicken broth 1/4 cup dry vermouth or dry white wine 1/4 teaspoon dried tarragon, crumbled 1/2 cup heavy cream 1/2 pound fresh lump crab meat, picked over (; about 1 1/2 cups) fresh lemon juice to taste 1/4 cup freshly grated parmesan cheese

Preheat broiler. Butter 4 small ramekins and set aside.

In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute. Add broth, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon. Add cream and boil sauce until thickened, 1 to 2 minutes. Stir in crab meat, lemon juice, 1/4 C. Parmesan cheese and salt and pepper to taste and divide mixture between four ramekins. Sprinkle remaining Parmesan over crab mixture and set ramekins in shallow baking pan. Broil gratin about 4 inches from heat 2 minutes, or until bubbling and golden, and serve with toasts.

Contributor: Gourmet

Yield: 4 small svgs.

Preparation Time: 45 mi

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be clbutted as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"