Crabmeatalma Recipes

CRABMEAT SALAD

Steps:

• Shred imitation crab meat into bite sized pieces. Combine with salad dressing, celery, onions and carrot. Chill for 1 hour before serving.

CRABMEAT SAUTé WITH HERBS

Steps:

• Gather the ingredients.
• Melt butter in a large skillet over medium-low heat.
• Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently.
• Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated.
• Sprinkle crabmeat mixture with chopped chives and parsley. Drizzle with lemon juice.
• Serve crabmeat sauté on a salad or fresh greens, on toast points or baked puff pastry shells, or spoon it over hot cooked rice.

CRAB PASTA

Steps:

• Cook the pasta according to the packet instructions - would recommend slightly al dente.
• Meanwhile, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
• Drain the pasta and dry the pan then add 2 tbsp olive oil (or 1tbsp each of butter and oil) and cook the garlic for a minute until you can see it is softening but not browning.
• Remove pan from the heat and add back the pasta, add the parsley and crab and a bit more oil and mix everything so the garlic, crab and parley are well distributed through the pasta. Add a little more oil if needed to loosen it.
• Serve with a little red pepper flakes sprinkled on top (optionally).

QUICK AND EASY CRAB MELTS

Steps:

• Put the French bread or ciabatta bread halves in the oven on a baking sheet at about 350°F (175°C) or under the broiler or grill for five minutes or until they are beginning to take on a bit of colour.
• Meanwhile, mix the crab meat with the mustard, red pepper, and celery.
• Add crème fraîche or sour cream as well as salt and pepper to taste. Mix together gently.
• Divide the crab mixture between the pieces of bread and top with the cheese slices.
• Return the crab and cheese topped bread to the oven for five to ten minutes, or place under the broiler or grill, until the cheese is bubbling and brown.
• The cheese gets very hot, so allow these to cool a bit before serving one half of the panini or ciabatta to each person, or cutting into small pieces to serve as hors d'oeuvres.