Posted by Grandma Jeanne on October 10, 2008
1 package (8 ounces) of cream cheese
1 jar Kraft Sharp Old English cheese spread
1 tablespoon of half & half
1 tablespoon of chopped chives
Dash Worcestershire sauce
Garlic salt, to taste
12 ounces of crab (fresh, frozen, or canned)
Mix the first six ingredients in the top of a double boiler or chafing dish over a medium heat.
When the ingredients have melted and mixed well, add the crab.
Reduce the heat to just warm.
Serve with crackers.
Great for a party!
You can find a wide variety of chafing dishes at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on June 16, 2007
Here is an easy way to cook to cook thawed king crab legs:
Bake in the oven at 350 degrees F for eight or nine minutes.
It is so much easier than steaming them on the stove, and they taste just as good!
Comments:
Filed Under: Crab
Posted by Grandma Jeanne on February 21, 2007
1 pound fresh crab meat or 2 8-ounce cans crab meat
1 4-ounce can mushrooms
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1/2 cup white wine
1 small onion grated
1/2 teaspoon salt
1/4 teaspoon curry powder
Bread crumbs
butter
Flake crab meat. Remove stiff membranes.
Melt butter. Remove from heat. Blend in flour.
Gradually add milk and wine. Stir until smooth and well blended.
Add seasonings.
Cook over low heat, stirring constantly, about 2 minutes. Add crab meat and mushrooms.
Place in greased individual casseroles. Sprinkle tops with bread crumbs. Dot with butter.
Bake at 350 degrees for 30 minutes.
Makes 4 servings.
Posted by Grandma Jeanne on May 10, 2006
8 ounces cream cheese
1 pound Velveeta cheese
1 cup white wine
6 ounces crab
In fondue pot, melt cheese with wine.
Fold in crab.
Serve with bread.
You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on December 14, 2005
1/3 cup minced onion
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounce can sliced water chestnuts, drained
2 tablespoons lemon juice
1 cup flaked cooked crabmeat
1 cup peeled cooked shrimp
3 cups cooked rice
1 cup shredded cheddar cheese, divided
In a saucepan, saute onion in butter. Blend in flour.
Add milk and cream. Cook and stir until thick and bubbly. Remove from heat.
Stir in ingredients and 1/2 of the cheese.
Spoon into 2-1/2 quart casserole.
Bake for 350 degrees for 25 minutes.
Sprinkle with cheese.
6 servings.
