26 crabmeat fillings Recipes

egg roll wrappers, pasteurized lump crabmeat, vegetable oil, dipping sauce, lime juice, white sugar, asian fish sauce, water, ground ginger, hot red pepper flakes, chopped fresh cilantro, for garnish

ravioli , cheese filled (frozen), alfredo sauce (i use ragu), sherry wine (optional but makes it taste more like a newburg ), crabmeat, chopped, shrimp, chopped (i use 1 sm. bag of frozen salad shrimp), roasted red pepper, chopped, ground pepper, salt (or to taste), old bay seasoning, cheese, shredded (i use cheddar)

artichokes, lemon wedges, water, lemon juice, salt, olive oil, cooked crabmeat, minced scallion, minced fresh dill, lemon juice, salt and pepper, heavy cream, egg yolk, butter, flour, milk, scalded, grated gruyere cheese, grated parmesan cheese, salt and white pepper, nutmeg

ears corn, eggs, flour, sugar, cumin (omit if making crabcakes), salt, cilantro pesto, broccoli pesto, mayonnaise, minced scallion, white part only, capers, chives, lump crabmeat, shells removed, broccoli florets, grated imported parmesan cheese, grated sharp cheddar cheese, tiny pinch mace, steam the broccoli. refrigerate to cool , about 15 minutes., in a food processor or blender, make a dense paste by blending the broccoli, parmesan, and cheddar. add the mace and process again to distribute it throughout the pesto.