Micheles Crab Spread Recipes

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

Steps:

• Whip cream cheese with mixer.
• Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
• Spread evenly on a serving platter.
• Spread 1/2 bottle chili sauce over the cream cheese mixture.
• Flake drained crabmeat over the top.
• Sprinkle with dried parley flakes.
• Serve with Frito scoops or with crackers as a spread.

Steps:

• In large bowl, mix together all ingredients except for shredded cheeses, crab, corn and peppers.
• Fold in shredded cheeses then gently fold in crab meat, corn and peppers.
• May be refrigerated or frozen for later use at this point.
• To serve, heat in microwave or regular oven, stir when warm, top with additional shredded cheese and heat a short while more for a crusty top.
• Best served with garlic Pita or bagel chips or thin Italian toast pieces.
• NOTE: Michelle reported that the Outback menu says "smoked gouda" so you may wish to try this.

Steps:

• Combine cornmeal, salt, and pepper in a shallow bowl or plate.
• Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
• Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
• Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.

Steps:

• 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
• 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix; chopped celery, onion, crab.
• 3. Mix well.
• 4. Put in mold and refrigerate til set.

Steps:

• 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
• 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix, chopped celery, onion, and crab.
• 3. Mix well.
• 4. Put in mold or bowl and refrigerate until set.
• 5. Serve with party bread, crackers, or chips.