Conference turris::cooks

    They don't have Crab Rangoon in the NE for some reason (they also
    call Fried Dumplings by the name Peking Ravioli). Anyway the middle
    of Crab Rangoon consists of Cream Cheese and Crab (use one leg for
    about 100-200 rangoons and you will have the normal resturaunt mix :-)
    
    Some people also use Sour Cream but I find that it makes them to
    runny. The best way to make them is to take a piece of Crab or maybe
    Lobster, Shrimp or even that Deliciseas stuff if you can't afford
    the real stuff, Wrap it with cream cheese (let the cheese sit out
    a bit to get soft. Place the wrapped piece of crab inside a wonton
    wraper and pull the points up to make a little packet (squeeze the
    top of the packet into the cheese to stick it together (you could
    use an egg yoke glaze (one egg yoke and one table spoon of water)
    to stick the top together but with the complaints about cholestoryal..)
    Drop the packages into a vat of hot oil and cook until brown. Drain
    on paper towels and let sit for a couple of minutes then eat (do
    let them sit or you could burn out your mouth).
    
    You could experiment with various seasonings (some salt and pepper
    for starters), Garlic is also nice..
    
    

    
    	I used to work in a polynesian restaurant where crab rangoon
    was on the menu. I've watched them make it. They would let cream
    cheese come up to room temperature and mix it in with crab meat.
    They would mush it all together and not leave the cream cheese in
    chunks. I have no idea what the portions would be.
    
    Linda
    

                     <MORE CRAB RANGOONS>
    
    1/2 LB. CRABMEAT, DRAINED AND CHOPPED
    1/2 LB. CREAM CHEESE, AT ROOM TEMP.
    1/2 TSP. A-1 SAUCE
    1/4 TSP. GARLIC POWDER
    2 1/2 -3 DOZEN WONTON WRAPPERS
    1 EGG YOLK, BEATEN
    OIL FOR DEEP FRYING
    CHINESE MUSTARD AND DUCK SAUCE
    
    
    
    COMBINE CRABMEAT WITH CREAM CHEESE AND SEASONINGS IN MEDIUM BOWL
    AND BLEND TO A PASTE.
    PLACE HEAPING TEASPOON OF MIXTURE ON EACH WONTON.  GATHER FOUR CORNERS
    OF WONTON TOGETHER AT TOP.  MOISTEN EDGES WITH EGG YOLK, PINCH OR
    TWIST TO SEAL.
    
    HEAT OIL IN WOK, ELECTRIC SKILLET OR FRY PAN TO 375 DEGREES F. 
    ADD WONTONS IN BATCHES AND FRY UNTIL GOLDEN BROWN, ABOUT 3 MINUTES.
    
    DRAIN ON PAPER TOWELS.  SERVE HOT WITH SAUCE FOR DIPPING. (I LIKE
    TO MIX THE MUSTARD AND DUCK SAUCE TOGETHER).
    
    *ENJOY!!

    This recipe I use has both cheddar and swiss cheeses:
    
    1 pound crabmeat(fresh if possible),flaked
    6 ounces grated Cheddar cheese
    4 ounces grated Swiss cheese
    1 cup whipping cream
    2 tablespoons chopped scallions
    3 tablespoons butter
    1 tablespoon flour
    1-2 tablespoons breadcrumbs
    
    Preheat oven to 350*. Melt butter in saucepan. Add scallions and
    saute over medium heat until tender. Add flour and mix well, cook
    for about 2 minutes. Add crabmeat and stir until well mixed and
    heated through(try not to cause the crabameat to break up into very
    small pieces). Sprinkle about 1/3 of the grated Cheddar and Swiss
    cheese over the crabmeat mixture. Add cream slowly and stir to blend
    well. Place mixture in baking dish and sprinkle remaining cheeses
    on top. Cover with bread crumbs. Bake until cheese is melted, bubbly,
    and just turning brown on top, 5-7 minutes.
    Serve with garlic bread or French bread slices.
    Serves 4
    
    **This is the original recipe, but I have found it easier to follow
    all directions as specified, but adding the crabmeat last.  This
    makes it a lot easier to mix in the cheeses with the cream without
    breaking up the meat and the crab has plenty of time to heat through
    in the oven.
    

    Maryland Eastern Shore Crab Cakes
    ---------------------------------
    
    4 to 6 servings...
    
    1/4 cup cracker meal
    1/4 cup mayonnaise
    1 egg, slightly beaten
    1 tablespoon minced onion
    1/4 teaspoon worcestershire sauce
    1/4 teaspoon dry mustard
     dash old bay seasoning*
    1 pound large lump crabmeat, coarsely shredded
    1/2 cup butter (1 stick)
    1/2 cup breadcrumbs
    
    combine cracker meal, mayonnaise, egg, onion and seasonings.  pour over
    crab and toss gently.  heat butter in large skillet.  form crab in 4 to
    6 patties and roll in breadcrumbs.  fry until golden brown.
    
    * available to specialty food stores.
    
    
    i haven't made this yet but i took down the recipe because it looked so
    good.  
    
    if you make it, please let us know how it was.
    
    thanks!
    cj
    

    Hello,
    
    Well, you can prepare a "Crabe sauce cocktail", for a starter..
    
    You need for the Cocktail sauce:
    - 1 egg
    - mustard
    - 1 lemon
    - oil
    - tomato ketchup
    - not mandatory: a small glass of cognac (1 spoon).
    
    First of all, you do a mayonnaise with the yok (? - yellow of the egg)
    the mustard, salt and pepper. Add 3 drops of lemon and pour the oil
    step by step. Your mayonnaise must be thick. Then pour some tomato
    ketchup, mix slowly, add the cognac if wanted, then pour 1 lemon juice.
    In a bowl you mix the crab meat with the sauce.
    
    In a plate, you can do what we call in French "a bed of lettuce", then
    put some crabe meat. You can add some tomato slices, boiled egg, 
    fresh grapefruit slices (the pomelos one are better for that).
    
    Serve it fresh.
    
    Another recipe: crab soup with asparagus. Do you wish it?
    Bon appetit!
    Patricia
    

    In years past when my father would bring home large amounts of crab
    my mother would make the most glorious grilled grab and cheese
    sandwichs on extra sourdough bread.  She piled the crab high and
    used cheddar cheese and one of those grilling irons ( a waffle iron
    turned backwards for the flat surface ) Yuuuuuuummmmmmmm!!!!!!!

    Hi.
    
    I entered a recipe in here that is my family's favorite way to eat
    chicken and crab....'Elegant Chicken' and you'll find it at
    2426.3.
    
    Enjoy!
    
    Marilyn
    

    
    1 small onion chopped              1 tbs butter
    1 cup strong chix broth            1 qt half & half
    1 tbs chopped parsley              1/2 teasp celery salt
    1/2 teasp mace                     dash red pepper
    salt & pepper to taste             1 lb  crab meat
    flour to thicken slightly          1/4 cup dry sherry
    
    
    Cook onion in butter until transparent. Add chicken stock,then slowly
    add half & half. Add all seasonings except sherry. Stir in crab meat
    and simmer for 15 min. Make a thin paste with 2 tbs flour and a little
    water. Stir into soup to thicken. Before serving remove from heat and
    stir in sherry.
    Enjoy !

    Nantucket Marsh BlueCrab:
    
    Right after you catch them, you wade back to the beach and build
    a fire, then, boil them for about 20 minutes in sea water.  No butter
    needed, just crack them open, eat them up and throw the rest to
    the gulls.  The view adds to the flavor.
    
    As for the block of crab you got, I'd make a chowder.

    All this crab talk got me craving it.  I made a crab salad this
    weekend with celery, tomato, green onions and mayo!

         You havn't had real crabs, IMO, unless you have had crabs from
     Maryland steamed with Old Bay seasoning.

    try the recipe for crabbies recently added to note 2788.  doesn't use
    alot but they are great and very easy to make!
    
    boy, i wish i had that problem! (too much crab!)
    
    cj (seafood lover)

    Does anyone know the difference between canned crab meat that sells
    for $1.50 a can and the type that sells for $4.99 a can?  There seems
    to be nothing on the label that indicates anything about the quality of
    the crab meat, but that's obviously the reason for the difference in
    price.  Is it a different type of crab?  A different part of the crab?
    
    I don't want to spend $4.99 a can if it's the same as the stuff for
    $1.50.
    
    - cj

    
    I only have limited experience with the canned crab, but I've noticed
    that you seem to get more "whole crab pieces" with the more expensive
    cans. You can actually make out a claw, etc... in the more expensive
    cans, where the cheaper cans seem to be shredded crab, and some
    cartilage as well! 
    
    I'm curious, is there a difference in flavor? I couldn't really
    tell.
    
    Best bet is to go with fresh crab pieces from the local fish market,
    but the canned variety is convenient to have on hand.
    
    mike
    

    The more expensive stuff is sometimes labeled as LUMP crabmeat.  I
    would hope that is why it cost more.  If you are chopping it up,
    though it should not make a difference in flavor.

  Does anyone out there have a good "she crab" soup. I had this in Virginia
  Beach, and it was delicious.

    Um, how do you tell the "she" crabs from the "he" crabs?
    
    --Louise

>>>    Um, how do you tell the "she" crabs from the "he" crabs?
    
	"he" leads when they dance and "she" wears the corsage



sorry, I couldn't resist....I feel much better now

    
        I have an awesome recipe..!! I made this soup for the
     wife and "she crab" about it all night!!!
    
                                                         slim

        This recipe for Crabmeat Casserole is my all time favorite
    
    I have estimated the quantities since I usually just throw this
    together (it takes about 4 minutes to mix.  But no matter how you 
    portion it you will not be disapointed.
    
    Mix together in bowl:
    
    1 lb crabmeat, chopped into bite size pieces (immitation crab is fine)
    8 oz. sharp cheddar cheese, shredded
    1/2 green pepper, chopped
    2 stalks celery, chopped
    1 1/2 C. mayonaise
    1 1/2 C. milk
    1 1/2 C. bread crumbs
    
    Place casserole ingredients into greassed casserole dish,
    Top with extra cheese is desired
    
    bake at 350, for 30 min

    SHE-CRAB SOUP WITH [optional] MARIGOLD
    
    Snipped marigold leaves are used to garnish a simplified version
    of the classic she-crab soup.
    
    2 (10 3/4 oz) cans cream of celery soup undiluted
    3 cups milk
    1 cup 1/2 and 1/2
    1/2 cup butter or margarine
    2 hard cooked eggs, chopped
    1/2 tsp Old Bay Seasoning
    1/2 tsp garlic salt
    1/4 tsp white pepper
    1 cup crabmeat drained and flaked
    1/4 cup dry sherry
    Chopped marigold leaves (optional)
    
    Combine first nine ingredients in a large Dutch oven, bring to a boil.
    Add crabmeat; cook over medium heat, stirring occasionally, until
    thoroughly heated.  Stir in sherry.  Sprinkle each serving with
    marigold leaves, if desired.  Yield: about 2 quarts.
    
    -- from 1979 Southern Living Annual Recipes.
    
    I presume "simplified" means that noone has checked that the crabs are
    "she."  :-)

    
    Any good recipes for softshell crab?

re: .25
    
>    Any good recipes for softshell crab?

Sure.  Dust them with  seasoned flour (salt, pepper, and cayenne) and
saute them in butter.  Yum!

-Hal