Repeat the entire process using the all the phyllo dough and crab filling. Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes ...

Deselect All. 6 to 8 cups good seafood stock (see Cook's Note) 2 tablespoons unsalted butter. 2 tablespoons good olive oil. 1/2 cup small-diced shallots (2 large)

Deselect All. 6 ounces cream cheese, at room temperature. 1/2 cup good mayonnaise, such as Hellmann’s 1/4 cup sour cream 12 ounces fresh jumbo lump crabmeat

Deselect All. 2 cups chicken stock. 1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch 1 stalk celery, cut into large pieces

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper. Preheat oven to 350 degrees F. Fill the cannelloni with the crab mixture and place in a buttered ...

In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.

Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well. Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each ...

Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the ...