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Fold in the crab meat, scallions, chiles, lime zest, salt and pepper and set aside. Add half of the corn chips to a lined sheet pan, and spoon on half of the crab mixture over top. Sprinkle with ...
2 green onion, thinly sliced, divided; 1 tub (8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese; 1 can lump crab meat, drained; 1 / 2 cup KRAFT 2% milk shredded cheddar cheese; 1 small red ...
Preheat broiler. Toast and butter bread. In a medium bowl, combine all remaining ingredients except cheese. Mix until thick and creamy. Divide crab mixture evenly between bread slices. Top each ...
Crab rangoon – deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. Curacha Alavar - Filipino spanner crabs in coconut milk with various spices
Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours. Put the remaining roasted pepper, the mayonnaise, sour cream, and cayenne in a blender ...
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1. In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill. 2. In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives ...
1 1 / 2 cup very thinly shredded red cabbage; 2 small navel orange, peeled and segmented; 2 medium blood orange, peeled and segmented; 12 oz good-quality fresh lump crabmeat (don’t use the stuff ...
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