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Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote
2 Tablespoons - honey 1 - preserved lemon, cut into wedges 1/3 cup - olive oil 1 sprig - thyme, leaves only 1 (15-oz.) jar or can - Spanish piquillo peppers, drained 2 cups - chiffonade of spinach 12 - snow crab claws
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Alaska red crab legs with fruit dip
500 mL (2 cups) frozen mango, thawed and puréed (makes about 1 cup of purée) 30 mL (2 tbsp.) Compliments pineapple sauce juice of one orange and zest of half an orange 5 mL (1 tsp.) fresh ginger, grated 2 mL (1/2 tsp.) sambal oelek or Tabasco sau...
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Crab cake with apricot sauce
Crab Cakes 3/4 cup (175 mL) unseasoned, dry bread crumbs, divided 1/4 cup (50 mL) mayonnaise 1 egg, beaten 1 tbsp (15 mL) Dijon mustard 1 green onion, finely chopped 1/2 tsp (2 mL) Worcestershire sauce 1/2 tsp (2 mL) seafood seasoning 1 lb ...
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Crab Croquettes with Caramelized Onion Dip
1/3 cup condensed cream of celery soup 1 1/2 cups cooked crabmeat, finely chopped, squeezed dry 1/4 cup seasoned dry bread crumbs 2 tablespoons minced onion 1/4 teaspoon dry thyme 1/4 teaspoon dry tarragon 1/2 cup Hungry Jack® Mashed Pota...
Crab
