INGREDIENTS
1 Pound of Crab Meat (Frozen is Fine)
1 Pack of Floured Dumpling Shell
6 Scallions (Green Onions)
1/2 Sweet Pepper (Diced)
1/2 Lemon (Juiced)
A Pinch of Sugar
2 Tablespoon of Dried Dill (Chopped)
1/4 Cup of Parsley (Chopped)
1 Teaspoon of Sea Salt & Fresh Ground Pepper
6 Ounces of Olive Oil

DIRECTIONS
Chop up crab meat into little bits, then toss into a large mixing bowl. Mix in scallions, red pepper, lemon zest, dill, sugar, salt, pepper, parsley, lemon juice and chervil if desired. Add a sprinkle of oil, toss and coat well. Spread wax paper on the table and get a little container of water, you’ll need them. Peel the dumpling shells one by one, coating both sides with water and put them on the wax paper. Fill a small amount in the center about the size of a quarter, then wrap it, pinching it closed. Make sure you keep the area wet and don’t put them too close together or they’ll stick and rip apart. Fill a skillet or wok with the remaining oil and heat with a high flame until oil crackles with a drop of water. Fry dumplings on both sides until golden brown, about 6-8 minutes each. If using raw fish, 8-10 minutes. Drain on paper towels or rack. Serve warm with soy sauce or dumpling dipping sauce. If desired, garnish with a lemon wedge and a spring of fresh parsley.

INGREDIENTS
10 Blue Claw Crabs (Steamed)
1 lbs of Blue Claw Crab Meat
1 Gallon of Water
2 Cans of Stewed Tomatoes (14 Ounces)
3 Cups of Water
1 Cup of Lima Beans
1 Cup of Frozen Corn (Kernels)
1 Cup of Carrots (Sliced)
2 Tablespoon of Onion (Chopped)
2 Tablespoon of Old Bay Seasoning ™
2 Cups of Beef Broth

DIRECTIONS
Start by mixing the water, tomatoes, beans, corn, carrots, onion, beef broth and Old Ba Seasoning in a Pot that’s about 4 Quarts. Cover it up and let it simmer for about 5 minutes then bring 1 gallon of water to a boil. Add the crab claws and boil it for 6 minutes. Drain the crab and let it sit. Mix in the crab meat into the tomato and veggie mix. Cover then simmer for 15 minutes.

INGREDIENTS
2 Crabs (approx. 2 pounds each)
1/2 Cup of White Wine
2 Tablespoon of Olive Oil
1 Shallot (Chopped)
1/2 Sprig of Rosemary (Chopped)
1 Sprig of Thyme (Chopped)
2 Tablespoon of Szechwan Peppercorn
1/2 Cup of Canola Oil
1 Tablespoon of Garlic Salt
10 Cloves of Garlic (Roasted & Pureed)

GARNISH: Parsely (Chopped)

DIRECTIONS
Depending on where you get the crabs they could be alive or pre-boiled. If they’re alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area. In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save. In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.

Preheat the oven to 325 degrees F.

Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

INGREDIENTS
2/3 cup uncooked long grain white rice
1 1/3 cups water
3 tablespoons vegetable oil
2 medium onions, cut into wedges
3 cloves garlic, chopped
1/2 tablespoon white sugar
2 teaspoons salt
1 egg, beaten
1/4 pound cooked crab meat
3 green onions, chopped
1 tablespoon chopped cilantro
1/2 cucumber, sliced
1 lime, sliced

DIRECTIONS
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

INGREDIENTS
1 russet potato, peeled and cubed
5 slices bacon, diced
1/2 onion, chopped
1 (6 ounce) can crab meat, drained
1/2 teaspoon parsley flakes
2 tablespoons butter
1/3 cup all-purpose flour
1/4 cup dry white wine (optional)
1 cube chicken bouillon
1 1/2 cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

DIRECTIONS
Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside. In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside. Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps. When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes. For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

INGREDIENTS (Nutrition)

* 1 (10.75 ounce) can condensed tomato soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 15 fluid ounces milk
* 1 (12 ounce) package imitation crabmeat, diced
* 1 bunch green onions, chopped

DIRECTIONS

1. In a saucepan, combine tomato soup, mushroom soup, milk and crab meat. Cook over medium heat stirring frequently. When hot, ladle into soup bowls and sprinkle with green onions.