CRAB MEAT COCKTAIL
Beat one cup of mayonnaise into one cup of whipped cream, and add half a cup of tomato ketchup. Add 2 chopped scallions or chives. Mix with one large cup of crab meat. Chill on ice and serve in cocktail glasses.
CRAB MEAT DIP
Soften 230g package cream cheese and combine with 1 cup mayonnaise, 1/2 cup sour cream, 1/4 teaspoon Tabasco sauce, 1 tablespoon Worcestershire sauce, dash of cayenne pepper, salt to taste, 3 cloves garlic, pressed and 1/2 teaspoon seasoning. Stir in 400g crab meat. Taste and adjust seasoning. Make a few hours ahead and refrigerate. Serve with potato chips, crackers, or tortillas.
DEVILED EGGS WITH CRAB MEAT
Boil 6 hard boiled eggs, and peel them. Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add 3 1/3 tablespoon mayonnaise or salad dressing, 1-1/3 tablespoon finely chopped celery, 2 teaspoons Dijon mustard, 1 teaspoon parsley, 1 teaspoon oregano, 1 teaspoon onion powder, a few drops of Worcestershire sauce, and salt and pepper to taste. Add 1 can of 170g crab meat, drained, mix well. Refill whites with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days.
CRAB STUFFED MUSHROOM CAPS
Remove stems from 24 large mushrooms. Carefully trim the mushroom cap back to expose the spore area. In a bowl, combine one container of whipped cream cheese, 3 tablespoons of Parmesan cheese and 1 can of crab meat. Fold the mixture over until thoroughly combined. Pour 1/2 teaspoon of olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container. Take 6 tablespoons butter and slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter. Cover the container with foil and bake at 175°C for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.
In a large vessel, combine 1 stalk of diced celery, 6 large potatoes, cut up, 450g of frozen vegetables, 12 cups water, 2 large onions, chopped, 2 cans crushed tomatoes, 4 beef bouillon cubes, 1 teaspoon marjoram, salt, to taste, and seasonings. Cook on medium heat for 3 hours. Taste to see if soup has enough seasoning; if not, add more seasoning. When ready to eat soup, add can of crab meat and cook for 10 minutes. —[email protected]