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Crab Recipes

Page history last edited by PBworks 13 years, 7 months ago


Crab Noodles Romanoff

Yield: 6 servings; 6 points per serving


3 cups cooked noodles

1 1/2 cups 2% fat cottage cheese

2 teaspoons dried onion

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

3 ounces grated Cheddar cheese

1 clove minced garlic

16 ounces crab meat


Mix all ingredients except Cheddar cheese. Place in 9 x 13-inch baking dish. Top with cheese.


Bake at 325 degrees F for 40 minutes.


Per serving: 214 Calories (kcal); 5g Total Fat; (23% calories from fat); 23g Protein; 17g Carbohydrate; 65mg Cholesterol; 579mg Sodium1 g fiber




Crab Tortillas


8 oz flaked Crab Meat

2 Cups FF shredded cheddar cheese

8 oz FF Cream Cheese

8 Tortillas (soft taco size)


Mix cream cheese and cheddar cheese until well mixed. Add crab meat and mix well. (I added about 1/3 c of salsa). Spoon into tortilla shells and roll tightly.


Bake on an ungreased cookie sheet @350 for about 20 min. I served with salsa and a little light sour cream. I used whole wheat tortillas and came up with 3 pts. each. You could also add fresh diced tomatoes and shredded lettuce and some sliced black olives. The toppings are endless. Yield: 8 servings.




Creamy Crab au Gratin

Yield: 4 servings


1 1/2 cups sliced mushrooms (4 oz)

2 medium stalks celery, sliced (1 cup)

1 can (14.5 oz) FF chicken-broth

3/4 cup fat-free half-and-half

3 tablespoons all-purpose flour

1/2 teaspoon red pepper sauce

2 packages (8 ounces each) imitation crabmeat chunks

1 cup soft bread crumbs (about 1 1/2 slices bread)


Heat oven to 400. Lightly spray 11x7x1 1/2 pan with cooking spray.


Spray 3-quart saucepan with cooking spray; heat over medium-heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat.


Beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat.

Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until through.

Really good with steamed broccoli or green beans.


Calories: 200 Fat: 2g Dietary Fiber: 1g




Crab Stuffed Portobello Mushrooms

Yield: 3 servings; 3 points per serving


3 large Portobello mushroom caps

cooking spray

1 (8 oz) container mushrooms

1 medium onion

1 cup crab meat -- chopped

1/3 cup bread crumbs, seasoned

1/4 cup Asiago Cheese


Remove stems from portobello mushrooms. Chop mushrooms and onion. In a good size skillet, put the chopped onion and mushrooms and cook over a low to medium heat. When they release the water turn off the heat.


Add crab that has been chopped up. Mix that up really good in the pan. Add Contadina Garlic & herb bread crumbs. Mix it all up. It will sort of stick together, but it isn't going to look like stuffing. Add Asiago Cheese and mix.


Separate into thirds and heap 1/3 on top of each mushroom. Put in a baking dish sprayed with Pam in the oven for 350 degrees for about 10 minutes.


OPTION: You can top it with the cheese if you like, or split the cheese and do both.


SUBSTITUTIONS: If you use shredded parmesan or romano cheese instead of asiago, it only changes the calories by a few and DOES NOT change the POINTS value. Same with diced cooked boneless skinless chicken breast instead of crab.


Per Serving: 191 Calories; 4g Fat; 18g Protein; 22g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 627mg Sodium.




Baked Crab Rangoon

Yield: 12 servings; 2 points per serving


4 oz fat-free cream cheese

1/4 cup reduced-calorie mayonnaise

1/4 cup Dole Green Onions

12 Won Ton Wrappers

6 oz Bumble Bee White crabmeat


Preheat oven to 350. Mix drained and flaked crabmeat, cream cheese, finely chopped green onions and mayonnaise.


Spray 12 medium muffin cups with cooking spray. Gently place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.


Fill evenly with crabmeat mixture and bake 18 to 20 minutes or until edges are golden brown and filling is heated through.


Serve warm. Garnish with more chopped green onions, if desired.




Crab Rangoon

Yield: 6 servings; 4 points per serving


2 serving cooking spray (5 one-second sprays per serving)

2 tsp olive oil

2 medium garlic clove(s), minced

2 medium scallion(s), minced

2 Tbsp snow peas, chopped

6 oz canned crabmeat, drained

4 oz light cream cheese

2 tsp low-sodium soy sauce

24 items wonton wrapper(s), (half a 12 oz package)


Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.


Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and saute until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.


Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.


Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab rangoon per serving.




Crab Imperial


1/4 green pepper, diced

2 tbsp. diced pimiento

1 tbsp. dry mustard

1/2 tsp. salt

1/8 tsp. black pepper

2 eggs

1 lb. backfin crabmeat

1/2 c. FF mayonnaise

Dash of red pepper


Blend crabmeat and other ingredients. Heap lightly in four baking shells or crab shells. Top with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 15 minutes.




Crab Enchiladas

Points per serving: 7


2 t canola oil

1 onion, thinly sliced

2 garlic cloves, minced

3/4 lb cooked crabmeat (I used the can of 1 lb)

one 14.5 ounce can diced tomatoes (no salt added)

1 cup salsa

1/4 t black pepper

eight 6" fat-free flour tortillas

3/4 cup shredded nonfat cheddar cheese

3/4 cup shredded nonfat Monterey Jack cheese (used regular)


Preheat oven to 350 degrees F.


In a large skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes - don't burn the garlic!


Stir in the crabmeat, tomatoes, salsa and pepper; bring to a boil. Reduce the heat and simmer; uncovered, until the flavors are blended, about 3 minutes.


Spread about 1/2 cup of the crab mixture evenly in the bottom of a 10X6" baking pan. Place about 1/2 cup of the crab mixture on each of the tortillas; roll up and place them, seam-side down, in the pan. Spoon the remaining crab mixture evenly on top; sprinkle with the cheeses. Bake, covered, 25 minutes; uncover and bake until hot and bubbling and the cheese is golden, about 10 minutes longer.




Crab Meat Casserole


3 oz dry whole-wheat elbow macaroni

8 serving liquid butter buds

6 oz fat-free evaporated milk

1/2 small onion(s)

2 Tbsp parsley

8 oz shredded fat-free cheddar cheese

8 oz Phillips Crab Meat

2 Tbsp dried bread crumbs


Boil macaroni; drain and set aside. Combine butter and evaporated milk in a large buttered casserole dish. Cook in a microwave oven on high for 6 minutes. Add onions and parsley. Saute on high for 5 minutes more. Add cheese; cook on high for 5 minutes or until cheese has melted completely. Add crabmeat and cook on high for another 5 minutes. Add macaroni; salt and pepper to taste; mix well. Top with bread crumbs. In conventional oven, bake for 30 minutes at 375*


Note: I usually don't cook this in the microwave, I just double the time and put in an oven on 350* for the first part.



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