real crab meat (lump or claw), mayo, stone /creole mustard, hot sauce, egg, breadcrumbs, sautéed red peppers, sautéed white onions, old bay, Cajun seasoning, black pepper, fresh chopped parsley ...
Preheat the oven to 400 F. Slice each jalapeño in half lengthwise and scoop out the seeds and membranes. Place the cleaned ...
Gently fold in crab meat. 3. Portion mixture into 2½-ounce cakes, flattened and rounded to 1/2-inch thick patties. Refrigerate at least 1 hour before cooking. 4. Meanwhile, prepare tartar sauce: In ...
Crab Remick is a classic seafood appetiser that is made with lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and spices. The crab mixture is spread onto toasted bread slices and ...
“Lump” is made up from smaller chunks of meat from the body of the crab ... enhanced only by a light imperial sauce, without the additional binders used to make crab cakes. Think of it as the crab ...
Hot Crab Dip S weet lump crab meat is the star ingredient in this hot crab dip recipe. It's creamy, cheesy, and delicious.
In a mixing bowl, combine the lump crab meat, ricotta cheese, grated Parmesan ... Pour in the heavy cream and continue to cook for an additional 5 minutes, or until the sauce has thickened. Season ...