Crab Savannah Recipes

Steps:

• In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
• Heat half-and-half separately and add gradually to keep consistency smooth.
• Stir in pimiento, salt and white pepper to taste.
• Pick through the crab and remove any shells or foreign objects.
• Add the crab meat and sherry to sauce and heat through.
• Scoop into individual ramekins or custard cups.
• Top with grated cheese and put under oven broiler for a few minutes to brown.

Steps:

• Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
• When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
• Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

Steps:

• Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
• In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
• Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
• Fry in oil 3-4 minutes per side or until golden brown.

Steps:

• Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
• Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

Steps:

• Preheat the oven to 425°.
• In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
• Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
• Cook, stirring, for 2-3 minutes.
• Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
• Divide the mixture among four buttered scallop shells or small ramekins.
• Sprinkle 1 tablespoon bread crumbs on each serving.
• Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
• Serve hot.

Steps:

• Boil up to a gallon of water in a stock pot.
• Add the first 5 ingredients to the water.
• Next add in your sausage and potatoes and boil until almost tender.
• Next add your corn on the cob and crab (if you decide to add crab)heat thru for 5 minutes.
• Lower your water to a simmer and add your shrimp and simmer until shrimp turn pink - don't over cook the shrimp.
• You're all done and if you so desire, you can add your pepper sauce. Goes great with cole slaw and crusty bread on the side. Hope you enjoy.
• *Note* I'm not much for kielbasa so I have used Turkey Sausage and that works great too.