With spring upon us and summertime coming, I wanted to share with you two great crab recipes! The crabmeat can make them a little expensive, but both are *VERY* quick and easy to prepare for a special occasion.
CREAM OF CRAB SOUP
Ingredients:3/4 c. butter
3/4 c. flour
2 cubes crushed chicken bouillon cubes
Dash of pepper
2 qt. milk
Salt to taste
Old Bay to taste
1 lb. lump or backfin crabmeat
Instructions:- Melt butter on stovetop. Blend in flour and pepper. Stir and simmer about one minute.
- Add milk and crushed bouillon. Simmer and stir until bouillon dissolves and mixture thickens enough to coat a spoon.
- Salt and Old Bay to taste. Add crab meat (remove cartilage if not lump crabmeat).
- Heat, but do not boil. Serves 8-10.
N.B. - I prefer lump crabmeat and do not add any salt.
Ingredients:1/2 c. mayonnaise
2 tsp. Old Bay
1/2 c. milk
2 tbl. flour
6-8 oz. diced or shredded Swiss cheese
1/3 c. spring or sweet onions
2 tbl. parsley (fresh recommended)
1 lb. crabmeat (lump or backfin)
1 nine inch unbaked pie crust shell
Instructions:- Combine mayo, Old Bay, eggs, milk, and flour. Mix well.
- Add Swiss cheese, onions, parsley, and crabmeat (remove cartilage if not lump). Stir gently and pour into pie shell.
Bake at 450 degrees for 15 minutes. Lower temp to 350 degrees and bake
for 30 minutes. When you lower temp, cover pie with foil, open up the
center, and continue baking so crust edges don't burn.
N.B. - I
never put in the onions and I've used either fresh or dried parsley.
For the Swiss cheese, you can buy a package of slices and chop up the