DEAN & DELUCA CRAB CAKES RECIPE - (3.7/5)
Provided by á-4010
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees & lightly oil baking sheet. Prepare the crab cakes by whisking together the mayonnaise, sour cream, mustard & egg in a mixing bowl until well combined. Gently fold in the crab with a rubber spatula until just combined. Shape the mixture into 8 1 inch thick cakes & transfer to the baking sheet. Bake the crab cakes for 15 minutes or so or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. When the cakes are ready, place them under a pre-heated broiler for 2 or 3 minutes or until they're lightly browned on top. Remove from broiler and let stand on baking sheet for 5 minutes. Serve with lemon wedges.
CHARLEY'S CRAB RASPBERRY-MAPLE DRESSING RECIPE RECIPE - (3.8/5)
Provided by á-1515
Number Of Ingredients 7
Steps:
- Make the dressing several hours ahead to mingle the flavors. It will keep for a week refrigerated. In a nonreactive large mixing bowl, whisk raspberry vinegar, olive oil, vegetable oil, maple syrup, Dijon mustard, tarragon, and salt together vigorously. It should form a loose emulsion. Refrigerate until ready to use. Whisk again before using.
CHARLEY'S CRAB MARTHA'S VINEYARD SALAD RECIPE RECIPE
Provided by á-1515
Number Of Ingredients 6
Steps:
- Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings, and pine nuts.
CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)
Provided by vanderwiel72000
Number Of Ingredients 8
Steps:
- Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.
RASPBERRY SAUCE FOR SALMON RECIPE - (4/5)
Provided by CorbettCook
Number Of Ingredients 2
Steps:
- Whisk together and pour over cooked salmon
PIONEER WOMAN - RASPBERRY CREAM PIE RECIPE - (3.7/5)
Provided by á-100
Number Of Ingredients 8
Steps:
- To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes-just long enough for it to set. Cool crust completely. Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes. In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.
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