Light Fare

16 oz All Natural Backfin, Special or Claw crabmeat
2 tbs butter or margarine
1 1/2 cup fresh mushrooms
4 eggs, well beaten
1 cup half-and-half cream
1/3 cup minced onion
1 tsp salt
1/8 tsp cayenne pepper
2 cup freshly grated mozzarella cheese
2 unbaked pie shells
2 tbs chopped fresh parsley
Drain and flake crabmeat. Remove any shell. Melt butter in small saucepan over medium heat. Saute mushrooms until tender. Drain mushrooms. In a medium bowl combine eggs, half-and-half, onion, salt and cayenne Blend until smooth. Place crabmeat, mushrooms and cheese over bottom of shells Pour in egg mixture and sprinkle with parsley. Bake in a pre-heated 425F oven for 15 minutes. Reduce heat to 300F and bake 30 minutes or until a knife inserted into center of quiche comes out clean. Let stand 15 minutes before serving.
*Recipe submitted by the North Carolina State University Seafood Lab

16 oz All Natural Lump or Backfin crabmeat
1/2 cup butter or margarine
1/2 cup flour
2 tbs finely chopped onion
1/4 tsp salt
1/2 tsp tarragon
3 tsp parsley flakes
2 cups milk
2/3 cup freshly grated mild cheddar cheese
6 eggs, separated
1 tsp cream of tartar
paprika
Drain and flake crabmeat. Remove any shell. Melt butter in medium saucepan over medium heat. Gradually stir in flour, cook until bubbly. Add onion, salt, tarragon and parsley. Add milk gradually, stirring constantly. Add cheese and cook until melted. Remove from heat. Add crabmeat to mixture. Beat egg yolks until thick. Add to crab mixture and stir gently. Beat egg whites with cream of tartar until stiff. Gently fold into crab mixture. Spoon into lightly greased souffle or casserole dish. Bake at 325F for 35-45 minutes or until knife inserted in center comes out clean. Do not jar or open oven for at least 35 minutes.

*Recipe submitted by the North Carolina State University Seafood Lab

16 oz All Natural Jumbo, Lump or Backfin crabmeat
1/3 cup butter
1/8 cup chopped parsley
1 tbs brandy
1/8 tsp salt
pinch white pepper
1/8 tsp Old Bay
toast points
Drain and flake crabmeat. Remove any shell. Melt butter in a medium size sauce pan. Stir in parsley, brandy, salt, pepper and Old Bay. Fold in crabmeat, being careful not to break lumps. Saute slowly 5-8 minutes or until crabmeat is heated. Serve on toast points.

16 oz All Natural Backfin, Special or Claw
1 cup grated Swiss cheese
1 tbs minced onion
1 cup mayonnaise
1 tsp fresh lemon juice
1/2 tsp Old Bay
1 package flaky biscuits
Drain and flake crabmeat. Remove any shell pieces. Combine crabmeat and remaining 5 ingredients. Split biscuits in half and place on a cookie sheet. Spoon crab mixture onto biscuit. Sprinkle with more Old Bay if desired. Bake in a pre-heated 350F oven for 20-25 minutes.

16 oz All Natural Backfin, Special or Claw Crabmeat
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
4 tbs unsalted butter
4 tbs fresh lemon juice
2 tsp Worcestershire sauce
4 tbs mayonnaise
2 tsp Dijon mustard
1/4 tsp Old Bay
4 English muffins, halved, buttered and lightly toasted
4 tbs grated Parmesan cheese
Drain and flake the crabmeat. Remove any shell pieces. In a large skillet cook the bell peppers, the onion, and the garlic in butter over moderately low heat, stirring, until the vegetables are softened. In a separate bowl, mix the lemon juice, mustard, Worcestershire sauce, mayonnaise, and Old Bay. Then fold in the crabmeat. Add this mixture to the vegetables and heat on low for several minutes. Divide the crabmeat mixture among the muffin halves. Sprinkle with Parmesan cheese and broil under a preheated broiler about 4 inches from the heat for 3-4 minutes, or until the tops are golden brown.

16 oz All Natural Backfin or Special crabmeat
10 1/2oz sharp cheese
16 oz cream cheese
1/2 cup dry white wine
1 tsp Worcestershire sauce
1/2 tsp garlic salt
1 tbs Old Bay
French bread, cut into small cubes
In top of double boiler or fondue pot, combine cheese until melted and smooth. Drain and flake crabmeat. Remove any shell pieces. Add in all other ingredients except crabmeat and blend well. Fold in crabmeat and allow to heat for several minutes before serving. If the mixture thickens too much, slowly add in more wine.

16 oz All Natural Lump, Backfin or Special crabmeat
2 egg yolk, beaten
2 tbs dry sherry
6 tbs unsalted butter
4 tbs all purpose flour
2 tbs shallot, minced
1 tsp paprika
2 cups light cream
12 slices bread, lightly toasted
2 tbs parsley, chopped
Flake and drain crabmeat. Remove any shell pieces. Beat egg yolk and sherry in a bowl and set aside. Melt butter in a nonstick skillet over medium-low heat. Stir in flour, shallots and paprika. Cook 1 minute, stirring constantly. Slowly whisk in cream and bring to a boil, stirring constantly 1-2 minutes until thickened and smooth. Add crabmeat and cook several minutes or until heated through. Remove from heat and whisk in egg mixture. Gently blend. Serve crab over toast and garnish with parsley.