CRAB APPLE BUTTER RECIPES

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CRAB MEAT AU GRATIN RECIPE: HOW TO MAKE IT



Crab Meat au Gratin Recipe: How to Make It image

When the holidays roll around, I love to serve this warm crab meat au gratin. It has a rich taste and is easy to whip up with convenient canned crab. &mdashSuzanne Zick, Maiden, North Carolina

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield about 2 cups.

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/2 cup half-and-half cream
1/2 cup whole milk
1/4 cup white wine or chicken broth
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1-1/2 teaspoons minced chives
1/2 cup shredded cheddar cheese
1 tablespoon dry bread crumbs
Assorted crackers and fresh vegetables

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers and vegetables. If desired, sprinkle with additional minced chives.

Nutrition Facts : Calories 64 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 185mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

CRAB-STUFFED POTATOES RECIPE: HOW TO MAKE IT



Crab-Stuffed Potatoes Recipe: How to Make It image

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 9

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

Steps:

  • Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

Nutrition Facts : Calories 218 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 525mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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PASTA CRAB CASSEROLE RECIPE: HOW TO MAKE IT
This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. —Georgia Mountain Tampa, Florida
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Reviews 4.3
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 393 calories per serving
  • Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.
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