Crab Meat Canapes

 

 This recipe is from one of Hi-Ho's New York Times cookbook, one of her favorites for entertaining. 

 

Ingredients

1 can crab meat, picked over well

1/4 mayonnaise (Hellman's is best) 

1 Tablespoon chopped parsley

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

Tobasco sauce, to taste

Freshly ground black pepper, to taste

Melba toast rounds (for serving) 

Process

 1. Combine the crab meat with the mayonnaise, herbs, and seasonings and mix well in a bowl.

 

2. Spread on toast rounds and serve immediately.  

 

Crab Sauce

 Ingredients

 1/2 lb cooked crab meat

1 onion, chopped

1 green pepper, diced

3 stalks celery, chopped

1 ripe tomato, peeled and diced

1/2 cup fresh lime juice

1 Tablespoon minced parsley

1 tiny red pepper (optional)

salt and pepper to taste

Process

 1. Remove all seeds and pukp from the tomato before mixing. 

2. Combine all the ingredients and let stand in ice box for one hour. 

3. Season to taste once more. 

4. Place sauce in salad bowl lined with lettuce and dust with paprika, 

5. Serve with meat instead of slaw.

Crab Meat Imperial Casserole

From the looks of this recipe card - a newspaper cutout taped to a note card - I would venture to guess this came out of the New York Times. This recipe yields 6 servings. 

Ingredients
1 large green pepper, diced
2 pimentos, diced
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon dry mustard
3 Tablespoons mayonnaise
2 eggs, lightly beaten
3 Tablespoons Sherry
2 pounds fresh "back fin" lump crab meat
Paprika

Process

1. Preheat oven to 350 degrees
2. Mix the diced pepper and pimentos
3. Add salt, pepper, mustard, mayonnaise, eggs and 2 Tablespoons sherry. 
4. Mix
5. Carefully fold the crab meat into the pepper mixture so as to not break the lumps of crab. 
6. Add the remaining Tablespoon of Sherry and place in a buttered casserole dish. 
7. Coat the casserole dish with a thin layer of mayonnaise and sprinkle with paprika. 
8. Bake 15 minutes and serve.

Hot Crabmeat Dip

Another family tradition for Christmas. As a child I wouldn't touch crab. After Hi-Ho died I made this dip to continue the tradition. One taste and I was hooked! I crave this stuff! I double this recipe to last through the holidays.

Ingredients
1/2 pound fresh crab meat
3 large cans crab meat
2 or 3 rectangles cream cheese
2/3 cup mayonnaise (and sour cream HiHo wrote in)
2/3 cup + white wine or dry vermouth
garlic powder to liking
2 teaspoons mustard
1 small onion grated
horseradish to liking ( a lot!!) (really - the more the merrier)
2 Tablespoons chives
2 Tablespoons parsley
salt
pepper
Dash Worcestershire - and a dash more
1 cup slivered almonds, roasted
clam juice if too thick

Process

1. Mix all ingredients in a large sauce pan.
2. Cook and stir until cream cheese melts
3. Add more wine as needed to keep it at dip consistency.

Serve in a hot chafing dish, using French bread or Melba toast rounds for dipping. Serves 30.

Crabmeat Claridge

I am unsure if Claridge refers to the famous hotel in London, but many of their more famous recipes do involve crab meat. I can just picture Baba strolling into this foyer of the Claridge, sending Lambert to the kitchen in order to get recipes for the farm! What ever it's origin, this one sounds delicious (and easy!)

Ingredients:
Cream
Mustard
Worcestershire
1 can Campbell's tomato soup
Canned Alaska Crab meat
grated cheese


Process:

• Make a rich cream sauce and season with mustard and Worcestershire. Make enough to make one pint.
  
• Add one can Campbell's tomato soup to one pint sauce.
• Add canned Alaska King crab meat and heat.
• Put in baking dish.
  
• Sprinkle with grated cheese on top.
  
• Bake until cheese melts.
  

* Back in the day, "make a rich cream sauce" was probably a standard statement, but today I am sure many readers won't know the first place to start. While any good remedial cookbook should have a recipe for this in it, and I know Joy must have handfuls of recipes, I thought I should add a link to a cream sauce recipe.

http://www.kitchenlink.com/cookbooks/2002/1893062295_2.html

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