Grilled Crab Sandwich

Combine:
1 C. crab meat, can be canned
½ C. sharp cheddar cheese
¼ C. chopped celery
2 T. sweet pickle relish
2 T. chopped green onion
1 hard cooked egg, chopped
3 T. mayonnaise
½ T. lemon juice
½ T. horseradish
Spread on unbuttered bread.
Add tomato slice and season with salt and pepper.
Top with bred slice, buttered side up.
Grill on griddle till golden brown.

Hot Crab Foil Sandwich on a Bun

Combine:
1 C. or 1 can crab, flaked
1 C. cheddar cheese, diced
1.4 C. diced celery
1 T. green onion
½ C. mayonnaise
3 t. chili sauce or ketchup
2 T. pickle relish
Spread on 6 buns and wrap in foil.
Bake at 350 degrees for 20 minutes.
Can be frozen and baked later.

Shrimp or Crab Louis

Slice bed of lettuce onto plate.
Top with ½ C. shrimp or crab meat.
Garnish with boiled egg slices and black olives & tomato wedges
Top with Thousand Island dressing

Crab Cakes

Aioli
Blend in blender until well combined:
½ C. bottled roasted red pepper or
½ red pepper oven roasted at 425 degrees for 20-25 minutes until skin is bubbly & brown
2 T. refrigerated or frozen egg product
1 clove garlic, minced
½ t. Dijon mustard
½ t. lemon peel
2 T. lemon juice
Add:
2/3 C. olive oil
¼ t. pepper
1/8 t. salt
2 T. snipped fresh basil
Cover & chill.
Toast & process in blender or food processor to fine crumbs:
6 oz. sourdough baguette
Add:
2 cloves garlic, minced
2 T. parsley
In large bowl, separate:
¾ pound crab meat
Mix in:
1/3 C. thinly sliced green onion
1/3 C. finely chopped celery
1/3 C. finely chopped sweet red pepper
1/8 t. salt
½ t. lemon peel
1 T. lemon juice
½ C. mayonnaise
¾ C. bread crumbs
Shape into 8 2 inch crab cakes and coat cakes with remaining bread crumbs.
Cook crab cakes in melted butter for 3-4 minutes on each side until golden brown, turning gently.
Place on torn mixed greens & top with aioli.

Christopher’s Crab Cakes

Combine & form into 6 patties:
¾ C. cooked crab meat
1 ¼ C. fresh bread crumbs
1 large whole egg, beaten
3 T. sweet onion, finely chopped
1 t. salt
1 t. ground mustard
¼ t. minced garlic
Melt 4 T. butter in pan.
Sauté crab cakes in butter 3 minutes on each side until golden brown.
Serve with Herb Sauce & Lemon Wedges
Herb Sauce:
Combine:
2 T. freshly chopped dill or tarragon leaves
1 t. fresh chives, chopped
2 t. fresh cilantro, chopped
1 t. fresh lemon juice
1 t. Dijon mustard
½ t. garlic, minced
¾ C. mayonnaise
Salt and pepper
Tabasco

Aunt Carolyn’s Crab Casserole

Mix: 1 C. half and half
1 ½ C. mayonnaise
Add: 4 hard boiled eggs, chopped
2 T. minced parsley
1 t. minced onion
½ t. salt
1/8 t. pepper
1 C. crab
1 C. bread crumbs
Top with:
½ C. buttered bread crumbs
Bake at 350 degrees 20 minutes