Crab Loaf Recipes

GRANDMA'S OLD FASHIONED CRAB CAKE ROLL

Steps:

• In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
• In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
• In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.

EASY CRAB CRESCENT LOAF

Steps:

• Preheat oven to 375 degrees F.
• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations.
• In a small mixing bowl, beat the cream cheese, onion and dill until blended.
• Spread mixture lengthwise over half of the dough to within 1/2 inches of edges. Top with crab.
• Fold dough over filling; pinch seam to seal.
• Brush the top with egg yolk.
• Bake at 375 d for 18-22 minutes or until golden brown.
• Cut into slices to serve.

CRAB LOAF

Steps:

• Melt soup and add gelatin, stirring till dissolved.
• Cool slightly and add cream cheese, mixing well. Add mayonnaise, green onions, celery and crab meat.
• Pour into mold and set overnight.
• Serve with crackers or vegetables.
• Variations:.
• Use salmon instead of crab meat.
• Add 1/4°C chopped sweet onion (reduce green onion to 2 stalks).

CRAB CRESCENT LOAF

Steps:

• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab., Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices.

SHRIMP AND CRAB LOAF

Steps:

• Preheat oven to 350°; butter a shallow 2-quart baking dish.
• In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
• Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
• Coarsely chop ½ pound of the shrimp; set aside.
• In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
• Add in the eggs and process to blend.
• Transfer the mixture to the mixing bowl with the breadcrumbs.
• Add in the scallions, water chestnuts, and cilantro.
• Using your hands, blend the mixture together.
• Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
• Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
• Bake 40-45 minutes or until the loaf is firm and browned.
• Let loaf rest 5-10 minutes before cutting into squares to serve.