Fresh Lump Crab Meat
Jul 24th, 2014
Some of the suggested uses for crab meat are for bisques, soups, casseroles and dips. Check out these great recipes below and enjoy!
OLD BAY Crab Cakes Classic
(Prep Time 10 Minutes, Cook Time 10 Minutes) – MAKES 6 SERVINGS
1 package OLD BAY® Crab Cake Classic® Mix
1/2 cup mayonnaise
1 lb fresh or canned crab meat, drained and cartilage removed
McCormick® Original Tartar Sauce for Seafood
Mix Crab Cake Mix and mayonnaise in large bowl. Add crab meat; toss gently until well mixed. Shape into 6 patties.
Broil or fry 5 minutes per side or until browned, turning once. Serve with tartar sauce, if desired.
Baked Crab Rangoon
(Prep Time 10 Minutes, Cook Time 20 Minutes) – MAKES 12 SERVINGS
6 oz crabmeat, drained and flaked
4 oz Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup light mayonnaise
12 won ton wrappers
Preheat oven to 350°. Mix crabmeat, cheese, onions and mayonnaise. Spray 12 medium muffin cups with cooking spray. Gently place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
Crab Melt Aways
(Prep Time 20 Minutes, Cook Time 5 Minutes) – MAKES 24 SERVINGS
6 oz crabmeat, drained, flaked (1 can)
5 oz OLD ENGLISH Sharp Pasteurized Process Cheese Spread (1 jar)
2 Tbs butter or margarine, softened
1 Tbs KRAFT Mayo Real Mayonnaise
1/4 tsp garlic powder
1/4 tsp seasoned salt
24 slices cocktail pumpernickel bread, toasted
Mix all ingredients except bread slices. Place toasted bread slices on cookie sheet. Spread toasted bread slices with process cheese spread mixture.
Broil until lightly browned.
Crab Nacho Salsa Dip
(Prep Time 15 Minutes, Cook Time 15 Minutes) – MAKES 16 SERVINGS
1/2 cup red wine vinegar
2 Tbs extra virgin olive oil
1 Tbs OLD BAY® Seasoning
1 1/2 cups chopped seeded tomatoes
1 cup chopped seeded cucumber
1/2 cup chopped green bell pepper
1/4 cup chopped onion
8 oz lump crabmeat
Tortilla chips or pita wedges
Mix vinegar, oil and OLD BAY in shallow serving bowl until well blended. Add tomatoes, cucumber, bell pepper and onion; toss until well blended. Cover. Refrigerate 30 minutes to allow flavors to blend.
Spoon crabmeat over salsa mixture. Sprinkle with additional OLD BAY, if desired. Serve as desired with tortilla chips or pita wedges for dipping