Canned Crab Meat Cakes

Canned Crab Meat Cakes
Ingredients:

* 8 ounces lump canned crab meat
* 1/4 cup finely chopped celery
* 1/4 cup finely chopped onion
* 1/2 small clove garlic, finely minced, or dash garlic powder
* 1 tablespoon finely chopped red bell pepper
* 1 egg
* 2 tablespoons mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 cup soft bread crumbs
* 1 1/2 teaspoons Creole seasoning
* 4 tablespoons butter

INSTRUCTIONS:
Rinse and pick over canned crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender. Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the canned crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. The canned crab meat recipe is ready to serve with a remoulade sauce or tartar sauce. Enjoy it !

lite-crab-meat-salad.

Savory Canned Crab Cakes

Savory Canned Crab Cakes
Ingredients:

* 4 tablespoons mayonnaise
* 2 tablespoons Creole mustard
* 1/2 teaspoon Creole seasoning
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon finely chopped fresh parsley
* 1 tablespoon finely chopped green onion
* 2 teaspoons finely minced red bell pepper, optional
* 1 pound jumbo lump canned crabmeat
* 1 1/4 cup fresh fine bread crumbs, divided

INSTRUCTIONS
Combine mayonnaise, mustard, parsley, and seasonings; set aside.

Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.

Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce. The canned crab meat recipe is ready to serve...enjoy it !
crab-meat-dip.

LITE CRAB MEAT SALAD

LITE CRAB MEAT SALAD ..a great canned crab meat recipe...try this one out ! Nice !

INGREDIENTS

• 1 (8 oz.) pkg. of imitation crab meat, thawed
• 1/2 c. thinly sliced celery
• 1/3 c. mayonnaise
• 2 tbsp. minced onion
• 1/2 tsp. lemon juice
• 1/8 tsp. salt
• 1/8 tsp. pepper

INSTRUCTIONS
Combine crab meat and celery in a bowl, mix in mayonnaise and onions, add salt, pepper and lemon juice. Chill for at least 2 hours.The canned crab meat recipe lite is ready..enjoy the meal ! Great !
savory-canned-crab-cakes.

FLOUNDER ROLL UPS STUFFED WITH CRAB MEAT

FLOUNDER ROLL UPS STUFFED WITH CANNED CRAB MEAT RECIPE...

INGREDIENTS

• 1 1/2 lb. skinless flounder or fish fillet of choice
• 1 lb. crab meat
• 1/2 c. dry bread crumbs
• 2 (10 1/2 oz.) cans condensed cream of mushroom soup
• Dash each of salt, pepper, paprika and lemon
• 1/2 stick butter
• Cheddar or Colby cheese

INSTRUCTIONS
Wash and dry fish thoroughly. Cut in to 3 inch strips. Remove cartilage from crab meat. In small bowl, mix crab meat, bread crumbs and 1/2 cup Newburg sauce (or soup). Spread stuffing evenly over fish fillets. Roll up firmly and place cut side down on foil lined baking pan. Sprinkle with salt, pepper, paprika and lemon juice. Put butter on top of each fish. Bake at 350 degrees until fish flakes easily about 20 to 30 minutes. Top with Cheddar or Colby cheese then
top with Newburg sauce or soup. Heat. The canned crab meat recipe is ready to serve....enjoy it !
lite-crab-meat-salad

PEPPERONCINI STUFFED WITH CAJUN CRAB MEAT

PEPPERONCINI STUFFED WITH CAJUN CANNED CRAB MEAT RECIPE

INGREDIENTS

• 1 lb. cream cheese, room temperature
• 8 to 12 oz. canned crab claw meat, shredded
• 1 1/2 tablespoons Cajun seasoning
• 1 tablespoon hot sauce
• 1 teaspoon dried thyme leaves
• 36 pepperoncini
• fresh parsley leaves, chopped

INSTRUCTIONS
Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the canned crab meat and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.
Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley. The canned crab meat recipe is ready to serve...enjoy !
flounder-roll-ups-stuffed-with-crab.

CANNED CRAB MEAT SALAD

CANNED CRAB MEAT SALAD

INGREDIENTS

• 1 package canned crab meat
• mayonnaise
• apples

INSTRUCTIONS
Break up the canned crab meat into a bowl. Peel and chop apples into bite-sized chunks. Mix the canned crab meat and apples together. Add as much mayonnaise as needed to hold it together. Cooks Note: Spice it up! Serve on a bed of shredded cabbage, sprinkle with walnuts, lemon juice, celery seeds, minced garlic and paprika before serving. The canned crab meat recipe is ready to serve..enjoy !
pepperoncini-stuffed-with-cajun-crab.

CANNED CRAB MEAT BACON ROUNDS

CANNED CRAB MEAT BACON ROUNDS (LOW CARB)

INGREDIENTS

• 1/2 c sharp cheddar cheese, shredded
• 6 ozs canned crab meat, flaked
• 2 egg whites, stiffly beaten
• 20 crackers
• 3 bacon slices, chopped
• 6 large green olives, sliced

INSTRUCTIONS
Fold shredded cheese and canned crab meat into stiffly beaten egg whites.
Pile crab meat mixture onto buttered crackers. Sprinkle with finely diced bacon on top.
Broil until cheese starts to melt and bacon is crisp. Top each with a stuffed olive slice.
Can be made ahead and popped into the broiler at the last minute, just before serving. The canned crab meat recipe is ready to serve....nice !

canned-crab-meat-salad.