Recipes

crab imperial

Coquilles St.-Jacques style lump crab in a sherry cream sauce with sautéed mushrooms, onion, and parsley, spooned into shells and broiled.

A delicate baked crab loaf with celery, red and green bell peppers, Old Bay seasoning, and buttered bread cubes on top — simple, light, and satisfying.

Elegant deviled eggs filled with lump crab meat, capers, and garlic mayonnaise, garnished with caviar.

Individual omelets filled with lump crab meat, shallots, green onions, and smoked Gouda, draped with a Tasso ham hollandaise — a New Orleans brunch classic.

Lump crab meat blended with mayo, dry mustard, Worcestershire, lemon, and Tabasco, stuffed into seafood shells, topped with cracker crumbs, and baked until golden.

A seafood recipe for Newburg Sauce.

Crab Patties from Essential Seafood.

A country inn recipe for Crab Salad.

A delicate composed salad of lump crab meat bound with Dijon-tarragon mayo, served over an asparagus and red onion salad, finished with zucchini flowers.

Recipe from The 1918 Fanny Farmer Cookbook

Crab Stablespoon Jacques from Essential Seafood.

crab stuffed chicken breasts