From: Kitty Wrigley
Date: Thu, 20 Jul 2000 12:00:31 CDT
Regarding crab recipes, I only have two: one for crab dip, the other for
crab rangoon. I am not sure you want to waste nice blue crabs on either
of these things which will not bring out the true crab flavor. I would
try a crab salad on toast, or more of a stew, a roux with light vegetable
and crab, simmered, then over rice. But for what it's worth:
Crab Spread
8 oz. soft cream cheese (can use lo-fat w/ no probs)
1 TB. mayo (ditto abt lo-fat)
@ 6 oz. of crab, chopped (may use more or less to taste)
2 TB of your favourite red sauce (shrimp sauce, catsup, hot sauce, or a
blend... I like a little tabasco, salsa, and worcestershire mixed with the
catsup)
1 tsp. spicy mustard
1/2 cup finely chopped (sauteed if you want a milder flavor) onion (I prefer
green onion for this recipe, or at least shallots, but any onion you like
will do)
2 cloves minced garlic (again, can saute 1st), or 1/8 tsp. garlic salt.
Mix the cream cheese and mayo, then add other ingrds. Refrigerate before
needed--over nite improves flavor, but it can be used quickly if desired.
Good on toasts or crackers, etc.
Crab Rangoon
@ 4 oz. cream cheese (lo-fat also ok)
a few green onions, sliced thin (should be a few TBsp. worth)
@ 4 oz. chopped crab meat
salt to taste
A small package of the square dough papers for rangoon.
Blend together ingredients with a fork until creamy. Place a spoon of
filling in the center of a small square dough paper.
Using the thumb and forefinger of each hand, press the 4 sides of the dough
paper together in the center, and stick in place.
Drop the rangoon into a deep fat fryer or hot oil in pan, and fry just until
the dough becomes crisp (should only take a few seconds).
Let drain. Eat with orange sauce or plain.
© 1998-2005 Reeza.com
in association with
Ink Works
