41 backfin lump crab Recipes

lump crabmeat or 1 cup backfin crab meat, worcestershire sauce, apple cider vinegar, cream cheese, sweet n hot mustard or 1 tbsp stone ground mustard, garlic powder, chopped green onion, egg, milk, wonton wrapper, vegetable oil (for deep frying)

prepared pizza crust, artichoke hearts , water-packed and drained, lump crabmeat or 4 oz backfin crab meat, grated parmesan cheese, light mayonnaise (i use regular), minced garlic, salt, ground black pepper, pitted kalamata olive, sliced and drained well, chopped red bell pepper

cream of celery soup, cream of mushroom soup, backfin crab or 2 cups lump crab or 2 cups imitation crabmeat, crab roe, egg yolks (that have been hard-boiled and pushed thru sieve are a substitute for crab roe), heavy whipping cream, pepper, cream sherry, old bay seasoning, garlic granules, curry powder, crab claws (optional) or 3 crab, segments (optional), paprika, for color

old bay seasoning, parsley flakes, dry mustard, mayonnaise, eggs, worcestershire sauce, breadcrumbs, backfin crab meat (or lump )

peanut or vegetable oil, for frying, buttermilk, eggs, self-rising corn muffin mix, lump or backfin crabmeat, well drained and picked clean of shells, frozen corn kernels, thawed and drained, green onions, white and light green parts, trimmed and chopped, hot sauce (recommended : paula deen s hot sauce), salt, freshly ground black pepper

boneless sirloin steaks, salt, pepper, backfin crab meat or 6 oz lump crabmeat, picked over, lemon juice, cornstarch, unsalted butter or 3 tbsp unsalted margarine, scallions, minced, chopped green pepper, plain flour, dry white wine, heavy whipping cream, parsley, chopped

backfin crab meat or 1/2 lb lump crabmeat, unsalted butter, onion, minced, cream cheese, room temperature, worcestershire sauce, prepared horseradish, old bay seasoning or 1/2 tsp other seafood seasoning, hot pepper sauce (such as tabasco), artichoke hearts, drained,chopped, parmesan cheese, grated, cracker , for serving

backfin crab meat (maryland blue) or 1 lb lump crabmeat (maryland blue), mayonnaise, yellow mustard (french s), worcestershire sauce, fresh ground black pepper (see note ), salt (to taste), baking powder, saltine crackers (1-2 packs, crushed with rolling pin), extra large egg, beaten well, fresh parsley, minced

lump backfin crabmeat, pepper, crazy salt, cream cheese, gruyere cheese, grated, milk, lemon pepper seasoning, chopped parsley, salt and pepper to taste, white wine, worcestershire sauce, french bread cut into 1 1/2 cubes

artichoke hearts or quarters, lump crabmeat, backfin crabmeat, shredded cheddar cheese, mayonnaise, dijon mustard, worcestershire sauce, cayenne pepper, lemon juice, chopped fresh parsley

crabmeat (lump or backfin), butter (1/2 stick, unsalted ), shallots (chopped very fine or minced ), flour, half-and-half, white pepper, ground mace, sherry wine, mayonnaise, egg yolks (well beaten ), dry mustard, worcestershire sauce, salt, lemon juice, paprika (sprinkle on top)

green onion, with tops (scallion, chopped), garlic (minced ), butter, all-purpose flour, fish stock (not fish sauce), heavy cream, milk, crabmeat (backfin or lump, picked free of shells), cream sherry (or a little more), lemon-pepper seasoning, salt, white pepper, freshly grated parmigiano-reggiano cheese, fresh chives (chopped )

mayonnaise, dijon mustard, crab boil seasoning (recommended : old bay), fresh lemon juice, worcestershire sauce, freshly chopped parsley leaves, eggs, beaten, lump or backfin crabmeat, jumbo lump crabmeat, white bread, crusts removed and torn into small pieces, unsalted butter , as needed, suggestion : tartar sauce

egg (beaten ), mayonnaise, minced green onion tops, chesapeake seasoning (such as old bay), hot pepper sauce, crabmeat (lump or backfin crabmeat), milk, salteine crackers, finely crushed, olive oil, for frying, lemon wedge, for serving

oil, lump backfin crab meat, red bell peppers (you could use green if you like em) or 1 orange bell pepper, chopped, use 1/2 of 1 or until it looks like enough (you could use green if you like em), onion, chopped, garlic cloves, minced, lemon , juice of, salt, pepper, old bay seasoning, egg, breadcrumbs, butter

eggs, beaten, parsley flakes, old bay seasoning, french mustard, dry mustard, worcestershire sauce, fresh lemon juice, salt, pepper, lump crabmeat, miracle whip, saltine crumbs, very finely ground

shredded romaine lettuce (about 2 large heads ), red bell pepper , cut into small julienne strips (1/4-inch x1-inch), purple onion , cut into thin slices and then quartered, backfin fresh lump crabmeat (i use phillip s brand pasteurized crab meat) or 1 lb pasteurized crabmeat (i use phillip s brand pasteurized crab meat), sea salt or 1/4 tsp salt, old bay seasoning, cayenne pepper, fresh breadcrumb (not dried crumbs), dijon mustard (grey poupon), minced celery, minced yellow onions, prepared horseradish (from jar), mayonnaise (hellman s), eggs or 1/4 cup liquid egg substitute, fresh lemon juice, canola oil , as needed (for frying), cornmeal, caesar salad dressing (cardini, girard s, or ken s brands), fresh grated parmesan cheese (reggiano is best), seasoned croutons (i use drew s spicy croutons #54461), fresh parsley or 6 sprigs basil

rockfish or 1 1/2 lbs striped bass fillets, mccormick old bay seasoning with garlic and herb, divided, butter, divided, white wine, green onion, finely chopped, heavy cream, dijon mustard, lump crabmeat (or backfin)