Cook for a minute and add lemon juice. Cover and cook for 2 more minutes. 4. Add the rest of the butter and pepper and keep cooking the crabs covered till done. The crab meat should cook in about ...

Roasted celery root and apple puree into a smooth soup that's topped with a lemony crab salad in this simple and elegant soup ...

This jalapeño popper recipe written with developer Michelle ... In a large bowl, combine the cream cheese, Monterey jack ...

Stock Market Cayenne Chili Pepper Extra Virgin Olive Oil, and Stonewall Kitchen Traditional Pub Style Mustard. Gently fold in the lump crab meat. Spread in a shallow baking dish and top with ...

Remove from heat. Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed ...

The garlic, black pepper, and Dijon mustard in the crab cake mixture adds other essential flavors not in the mix itself. When ...

Place the red bell peppers/capsicums directly on the ... Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by ...

Remove the crab stick from the freezer and set it aside to thaw. Slice the red and green peppers, as well as the onion. 2. Shred the iceberg lettuce. Mix all the sliced veggies with the mint mayo and ...

Add fish sauce and season to taste with salt and pepper. Transfer the mixture to a chilled mixing bowl and fold in the crab, garlic chives, cilantro, and scallions. Lightly beat the remaining egg ...