Craving for a sandwich that can be used as a quick-fix solution to your hunger cravings?  Jams and spreads that are bought over-the-counter are nice, but it’s still better to come up with your own recipe.  This crabmeat spread is a special spread that can innovate your snacking with your favorite bread.

INGREDIENTS

* 1 cup half-and-half cream
* 2 (3 ounce) packages cream cheese, softened
* 1 small onion, chopped
* 1 tablespoon mayonnaise
* 2 teaspoons prepared horseradish
* 1/2 teaspoon lemon juice
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon minced fresh parsley
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion salt
* 1/4 teaspoon pepper
* 8 drops hot pepper sauce
* 2 (6 ounce) cans crabmeat – drained, flaked and cartilage removed
* Assorted crackers

DIRECTIONS

1. In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crab and heat through. Serve with crackers.

This meal is a fluffy seafood-potato salad which can be served anytime. It’s a fancy treat that you can serve with pride when you’re having guests come over for dinner or for a simple celebration.  This special recipe is a Hawaiian-inspired meal.

INGREDIENTS

* 6 small russet potatoes
* 3 hard-cooked eggs, chopped
* 1 (6 ounce) can lump crabmeat, drained
* 1 (2.25 ounce) can sliced black olives, drained
* 1/2 carrot, grated
* 1/2 cup mayonnaise, or to taste
* 1/2 teaspoon white sugar
* salt and pepper to taste

DIRECTIONS

1. Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
2. In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

Crab legs are a perfect match during nights when you want to cool down with a glass of beer or wine.  Try this special recipe for such nights:  this special marinated crab legs recipe is a special recipe brought to us with the distinct taste of melted butter.

INGREDIENTS

* 2 pounds Alaskan king crab legs
* 3 tablespoons olive oil
* 1/2 cup lemon juice
* 1 bunch fresh parsley, chopped
* 2 tablespoons minced garlic
* 1 (12 ounce) bottle beer (i.e. Newcastle Brown Ale®)
* 1/2 cup water
* 1 onion, quartered

DIRECTIONS

1. In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.
2. Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.

Crab cakes are wonderfully-created cakes that can be both satisfying and filling for those who are consuming it.  Crab cakes are an interesting treat for adults.  Try this recipe and serve it to the rest of your friends and family members.  This crab cake recipe is made even more special with the presence of green onions.

INGREDIENTS

* 1 egg, beaten
* 2 tablespoons mayonnaise
* 2 tablespoons green onion tops
* 1/4 teaspoon Chesapeake seasoning, such as Old Bay®
* 1/4 teaspoon hot red pepper sauce
* 1 pound lump or backfin crabmeat, drained and picked over for shells
* 4 teaspoons milk
* 10 saltine crackers, finely crushed
* 6 tablespoons olive oil, for frying
* Lemon wedges, for serving

DIRECTIONS

1. Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
2. Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
3. About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

If you are among those people who are absolutely smitten by the mouth-watering flavors of enchiladas, then best find a perfect recipe for this dish.  Here is our recommendation.  This meal has the perfect proportions of the spices used in enchiladas, but it is made even more delicious and nutritious because of the taste of a combination of seafood.

INGREDIENTS

* 1 onion, chopped
* 1 tablespoon butter
* 1/2 pound fresh crabmeat
* 1/4 pound shrimp – peeled, deveined and coarsely chopped
* 8 ounces Colby cheese
* 6 (10 inch) flour tortillas
* 1 cup half-and-half cream
* 1/2 cup sour cream
* 1/4 cup butter, melted
* 1 1/2 teaspoons dried parsley
* 1/2 teaspoon garlic salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13 inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes.

Lasagna is a traditional pasta recipe with a distinct Italian flair.  Almost everyone loves lasagna – be it the kids or the adults.  Do not disappoint your family by serving a recipe that is not suited to their taste.  Serve lasagna still, but make it a en even more special dish.  The best way to do this is to serve lasagna with a seafood twist.

INGREDIENTS

* 1 (16 ounce) package lasagna noodles
* 1 pound cooked salad shrimp
* 1 pound fresh crab meat
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 3 cups milk
* 1 cup grated Parmesan cheese
* 5 cups shredded mozzarella cheese

DIRECTIONS

1. Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.
4. In a 9×13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.

A bisque is a delectable dish that many people enjoy.  For all the great atste that it offers, there is actually an even better way to serve bisques.  This is through the combination of shrimps and crabs to make the taste of the bisque more pronounced.  Add more flavor to this meal to make it a favorite dish of the enie family.

INGREDIENTS

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* 1 teaspoon chicken bouillon granules
* 2 tablespoons finely chopped onion
* 1 1/2 cups half-and-half cream
* 1/2 pound medium shrimp – peeled and deveined
* 1/2 pound pre-cooked crab meat
* 1/2 cup white wine

DIRECTIONS

1. In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Tired of the traditional casserole dishes that are being served on the dining table?  Then it’s time for something new.  Try this mouth-watering shrimp and crab recipe and you surely won’t regret it.  This recipe is also laden with much nutrients and has less fat than the average meal.  Try this special casserole with a seafood twist now!

INGREDIENTS

* 2 cups water
* 1 cup uncooked white rice
* 1 pound crab meat
* 2 (12 ounce) packages frozen shrimp, thawed
* 2 cups mayonnaise
* 1 cup chopped onion
* 2 cups milk
* 1 teaspoon hot pepper sauce
* 1/2 cup sliced almonds
* 10 buttery round crackers, crushed

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
2. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
4. Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

What can rival the taste of crabs?  Probably nothing; unless we pair off crab meat with shrimps… that should be a real winner.  For those people who really love seafood, here is our best bet:  a satisfying meal that combines both shrimp and crab.  Try this sumptuous enchilada recipe today!

INGREDIENTS

* 12 (12 inch) flour tortillas
* 8 ounces Monterey Jack cheese, shredded
* 1 (6 ounce) can crab meat, drained
* 1 pound cooked medium shrimp, shelled and deveined
* 1 (20 ounce) can green enchilada sauce
* 1 (8 ounce) container sour cream
* 1 bunch green onions, chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9×13 inch baking pan.
3. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
4. Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

The thing with preparing meals at home is that it is often time-consuming.  Meanwhile, if we produce meals that are prepared haphazardly, we come up with second-rate dishes.  Good thing this recipe is an easy-to-prepare recipe that anyone can indulge in.  The distinct taste of this special crab meat recipe is indeed very satisfying.

INGREDIENTS

* 6 Mission® Yellow Corn Tortillas (tip: Use Mission® Tostadas)
* 1/4 cup Mission® Chunky Salsa, Medium
* 1/4 cup minced red onion
* 1/2 teaspoon garlic, minced
* 1 cup tomatoes, diced and drained of liquid
* 2 tablespoons cilantro, minced
* 2 cups crab meat, cooked, shredded
* 2 tablespoons lemon juice
* 1/4 cup red bell pepper, chopped
* 1 cup lettuce, shredded
* 1 (2.25 ounce) can black olives, drained and sliced (optional)

DIRECTIONS

1. Saute onion in oil 3 minutes over medium-high heat. Add garlic, tomatoes, cilantro, and crabmeat and cook 5 minutes. Bake tortillas in 350 degree F oven until crisp, 7 through 10 minutes. Mix together lemon juice, bell pepper, lettuce, and olives. Divide this mixture among tostadas. Top with crab mixture. Serve with salsa.